CARAMELIZED ONION AND GOAT CHEESE TARTS
Steps:
- In a large heavy-bottomed skillet over medium heat, add the oil and butter. When the butter is melted, add the onions, sugar, and salt, to taste. Cook until the onions begin to brown. Adjust the heat to low and cook slowly, turning often, until the onions are golden brown and caramelized, about 10 to 15 minutes. Remove the onions from the heat and set aside to cool.
- Preheat the oven to 375 degrees F.
- In a bowl combine the goat cheese, egg, cream, and thyme. Pour the mixture into a small resealable plastic food storage bag. Snip off a corner of the bag to use it for piping.
- Lay the pie crusts out flat on a clean surface and with a 2 1/2-inch round cutter cut out 12 circles from each crust. Press them into the cups of the mini-muffin tin. Fill each cup 1/2 way with the cooled onions. Pipe the cheese mixture on top of the onions, filling the cups. Bake the tarts until the filling is set, about 15 to 20 minutes. Let the tarts cool slightly, and then remove them from the muffin tin and serve.
GOAT CHEESE AND ONION TARTS
Categories Cheese Dairy Onion Appetizer Bake Sauté Cocktail Party Goat Cheese Fall Engagement Party Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 32 large or 64 small hors d'oeuvres
Number Of Ingredients 13
Steps:
- Make dough:
- Cut butter into bits and in a bowl with a pastry blender or in a food processor blend or pulse together with flour and salt until mixture resembles coarse meal. Add 2 tablespoons ice water and toss with a fork or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing with fork or pulsing to incorporate, to form a dough. On a work surface smear dough with heel of hand in 3 or 4 forward motions to make dough easier to work with. Divide dough in half and pat each half into a rectangle, about 6 by 3 inches. Chill rectangles, wrapped separately in plastic wrap, at least 1 hour and up to 1 week.
- Thinly slice onions and in a large skillet cook with salt to taste in oil, covered, over moderate heat, stirring occasionally, 10 minutes, or until softened. Cook onions, uncovered, stirring, until golden and any liquid in skillet is evaporated.
- Preheat oven to 375°F.
- On a lightly floured surface roll out 1 dough rectangle into a 16 x 6-inch rectangle and fit it into a 13 1/2 x 4 x 1-inch tart pan with a removable fluted rim. Roll a rolling pin over pastry to trim it flush with top of rim and prick bottom of shell in several places with a fork. Make 1 more tart shell in another tart pan in same manner.
- Line shells with foil and fill with pie weights or raw rice. Bake shells in middle of oven 10 minutes. Carefully remove foil and weights or rice and bake shells until pale golden, about 5 minutes more.
- While shells are baking, whisk together goat cheese, butter, and sour cream until smooth and whisk in eggs until combined well. Season custard with salt and pepper.
- Spread onions evenly in shells and pour custard over onions. Sprinkle thyme over custard and bake tarts in middle of oven 20 minutes, or until puffed and golden. Cool tarts in pans on racks (filling will deflate). Tarts may be made 2 days ahead, cooled completely in pans, and chilled, covered, in pans. Reheat tarts in pans, uncovered, in a 350°F. oven about 15 minutes to crisp crusts. Remove rims from pans.
- Cut tarts crosswise into 3/4-inch-wide slices to make about 32 hors d'oeuvres and, if desired, halve slices crosswise to make about 64 hors d'oeuvres. Serve tarts warm or at room temperature.
BAREFOOT CONTESSA'S GOAT CHEESE TARTS
These look awesome! The picture on the recipe page is beautiful and I want to make them as soon as possible. They look manageable for the residednt's - we'll slice them in four quarters and then we'll give them two quarters, at a time. Did not include cooling/refrigerator time of 15 minutes.
Provided by Manami
Categories Savory Pies
Time 1h20m
Yield 4 tarts
Number Of Ingredients 15
Steps:
- Preheat the oven to 425°F degrees.
- Line a sheet pan with parchment paper.
- Heat 3 tablespoons of olive oil in a large skillet over medium-low heat and add the onions and garlic; sauté for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet.
- Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine and thyme and continue to cook for another 10 minutes, until the onions are lightly golden.
- Unfold each sheet of puff pastry on a lightly floured surface and roll it lightly to an 11-by-11-inch square.
- Using a six-inch-wide saucer or other circular object as a guide, cut 2 (six-inch) circles from each sheet of puff pastry, discarding the scraps.
- Repeat with the second sheet of pastry.
- Using the tip of a sharp paring knife, score a circle 1/2 inch inside the edge of each pastry. Prick the pastries all over with the tines of a fork and place them on the sheet pan.
- Sprinkle a tablespoon of the grated Parmesan on each round, staying inside the scored border.
- Place 1/4 of the onion mixture on each circle, again staying within the scored edges.
- Crumble 1 ounce of goat cheese on top of the onions.
- Place a slice of tomato in the center of each tart.
- Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper.
- Finally, scatter 4 or 5 shards of Parmesan on each tart.
- If the pastry is warm, chill for 15 minutes.
- Bake for 20 to 25 minutes, until the pastry is golden brown.
- Garnish each with a sprig of thyme and a drizzle of olive oil.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 944, Fat 62.8, SaturatedFat 16.6, Cholesterol 16.9, Sodium 608.7, Carbohydrate 76.3, Fiber 5.1, Sugar 9.7, Protein 19.2
CARAMELIZED ONION AND GOAT CHEESE TARTS
Categories Onion Appetizer Brunch Bake Vegetarian Quick & Easy Goat Cheese Thyme Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2 as a first course
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. and butter a baking sheet. Cut onion into very thin slices. In a heavy skillet heat butter over moderately high heat until foam subsides and sauté onion, stirring occasionally, until golden. Add water and deglaze skillet, scraping up any brown bits and cooking until water is evaporated. Stir in thyme and cook mixture until onion is deep golden.
- While onion is cooking, cutting lengthwise along a fold line, cut off one third of pastry sheet, about 10 by 3 inches, and reserve remaining pastry for another use. Halve pastry strip crosswise and transfer pieces to baking sheet. Prick pastry all over with a fork and bake in middle of oven until deep golden, about 12 minutes. Transfer a pastry piece with a spatula to each of 2 plates and immediately press down centers to form an indentation for goat cheese and onion. Spread goat cheese in middle of pastry pieces and top with caramelized onion.
- Garnish tarts with fresh thyme sprigs and serve immediately.
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- In a medium skillet set over high heat, add the olive oil and the sliced onions. Cook over high heat until they start to brown, about 5 minutes. Reduce heat to medium low and all the onions to continue to cook for a further 15 - 20 minutes or so until they become a deep golden colour and are really soft. Stir occasionally through the cooking process. Remove from heat.
- Cut the pastry into 12 equal squares and place on the baking tray. Brush the edges of the pastry with the whisked egg. Place a spoonful of the onions in the centre of each pastry square. Bake for around 15 minutes or until golden and puffed. Remove from oven.
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