Goat Cheese Potato Onion Tart Recipes

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GOAT CHEESE, POTATO AND ONION TART



Goat Cheese, Potato and Onion Tart image

Goat cheese is a fave of my hubbies, and this tart is perfect for lunch with friends. From Delicious magazine, who sugessts you serve it with fresh rocket (arugula) leaves.

Provided by Ppaperdoll

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

250 g shortcrust pastry, fresh of frozen
25 g butter
1 tablespoon olive oil
2 onions, sliced
1 medium potato, peeled and sliced
2 garlic cloves, crushed
2 tablespoons fresh thyme leaves
140 g goat's cheese, broken into pieces
3 eggs
200 g creme fraiche

Steps:

  • Heat oven to 190 degrees Celsius Roll out pastry to fit a deep 23cm loose bottomed tart tin. Wrap pastry carefully around rolling pin and unravel over tart tin. press gently around sides of tin. Chill 30 minutes, then line with greaseproof papter and fill with baking beans. Bake blind 15 minutes. Remove paper and beans and return tin to oven 5 minutes until pastry is golden. Remove tin from oven and set aside. Reduce oven temperature to 180 degrees Celsius.
  • Heat butter and oil in a large frying pan and add onions and potato. Cook gently 10-15 minutes, turning every so often until veg is golden and tender. Season to taste, then add garlic and thyme. Cook another 3 minutes. Tip filling into pastry case. Add goat's cheese and spread in an even layer.
  • Whisk eggs and creme fraiche together. Season to taste and pour into pastry case. Bake 30-35 minutes until lightly golden brown. You may have to cover edges of pastry with foil half-way through to prevent pastry burning. Tart is done when center is just set. Serve warm.

CARAMELIZED ONION, MUSHROOM AND GOAT CHEESE TART



Caramelized Onion, Mushroom and Goat Cheese Tart image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 10 servings

Number Of Ingredients 9

1 large sweet onion
16 medium shiitake mushrooms (about 1 pound)
1 tablespoon plus 1 teaspoon olive oil, divided
Salt
Freshly ground black pepper
1 (4-ounce) package puff pastry, defrosted according to package directions (recommended: Dufour)
3 eggs, divided
8 ounces goat cheese, divided
2 teaspoons chopped fresh thyme leaves

Steps:

  • Preheat oven to 400 degrees F.
  • Using a mandolin or super-sharp knife, cut onion into paper thin slices. Clean and slice the mushrooms.
  • Heat 1 tablespoon oil in a skillet over medium heat; add onion and saute until caramelized. Transfer to a bowl and set aside. Heat remaining teaspoon of oil in skillet over medium-high heat. Add mushrooms and saute until they release all their liquid and most of it boils away, should take about 5 minutes. Combine caramelized onions with mushrooms and saute together briefly; season with salt and pepper. Remove the pan from heat.
  • Unfold puff pastry onto a floured surface; cut in half lengthwise to form 2 long rectangles. Gently roll out each rectangle to approximately 5 by 14 inches and place on cookie sheet. Trim edges by 1/4-inch strips all around; set strips aside. Break 1 egg into a small bowl; beat slightly. Brush edges of pastry with some of the egg. Use trimmed strips to make a raised border on each. Brush entire surface with remaining beaten egg. Prick the interior of pastry all over with a fork. Bake until pale gold, about 10 minutes. If pastry has puffed up inside edge, press it down gently. Set aside.
  • Meanwhile, combine remaining eggs with 6 ounces goat cheese and blend until smooth. Spread the mixture onto pastry. Return to oven and bake just until set, about 4 minutes. Add the thyme to the mushroom mixture. Remove cookie sheet from oven and spread with thyme-mushroom mixture. Crumble remaining cheese on top. Just before serving, broil tarts on low heat for 2 to 3 minutes, until tarts are warm and cheese softens.

GOAT CHEESE AND ONION TARTS



Goat Cheese and Onion Tarts image

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

For pastry dough
1 1/4 sticks (10 tablespoons) cold unsalted butter
2 cups all-purpose flour
1/2 teaspoon salt
2 to 4 tablespoons ice water
3 onions (about 1 1/2 pounds total)
2 tablespoons olive oil
pie weights or raw rice for weighting shells
10 ounces soft mild goat cheese (about 1 heaping cup), softened
1 stick (1/2 cup) unsalted butter, softened
3/4 cup sour cream
3 large eggs
1 teaspoon fresh thyme leaves

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.

POTATO TART WITH GOAT CHEESE AND THYME



Potato Tart With Goat Cheese and Thyme image

Store-bought puff pastry is the true workhorse in this elegant recipe, which involves three basic components: puff pastry, cheese and potatoes. When cooking with limited ingredients, quality is key, so use puff pastry made with real butter if you can get it - the flavor is better and the puff is, simply put, puffier. The dough is formed by a process called "lamination" in which alternating layers of butter and dough are folded together. As it bakes, the butter creates steam between the layers, providing the puff. Be sure to use the tines of a fork to "dock" the dough before baking; this creates little chutes for steam to escape instead of getting trapped and forming unsightly bubbles. Master the puff pastry part and this tart is easy and versatile: Play around with various spices and top with any fresh herbs you have on hand.

Provided by Sue Li

Categories     dinner, easy, pies and tarts, main course

Time 1h

Yield 8 servings

Number Of Ingredients 9

All-purpose flour, for dusting
1 (14-ounce) package frozen puff pastry, thawed
1 pound baby potatoes, preferably in different colors
8 ounces fresh ricotta
1 (4-ounce) log firm goat cheese
2 teaspoons smoked paprika
Kosher salt and black pepper
1 tablespoon unsalted butter, melted
1 teaspoon fresh thyme leaves

Steps:

  • Heat oven to 425 degrees. On a lightly floured surface, roll puff pastry into a 10-by-14-inch rectangle. Place puff pastry on a parchment-lined baking sheet. Using a paring knife, lightly score a border around the perimeter of the puff pastry, about a 1/2 inch away from the edges. Using a fork, prick the pastry every few inches inside the border to prevent puffing, then bake on top rack until puffy and lightly golden, about 15 minutes. Remove from the oven and let cool slightly.
  • Meanwhile, fit a large pot with a steamer basket. Add enough water to come just below the steamer basket and bring to a boil. Add the potatoes, reduce the heat to a simmer, cover and steam until potatoes can be pierced with the tip of a knife, but are still firm, about 20 minutes. Transfer steamer basket to a large bowl and allow to cool until you can handle the potatoes. Slice potatoes crosswise 1/4-inch thick and season with salt and pepper.
  • While potatoes cook, blend ricotta, goat cheese, paprika and 1 teaspoon salt in a food processor until smooth. Working within the border, spread the cheese mixture evenly on the puff pastry. Arrange the potato slices in a single layer on top of cheese mixture and brush the potatoes with the melted butter.
  • Transfer to the oven and bake until the edges of the cheese are slightly golden, about 20 minutes. Sprinkle with fresh thyme leaves and serve.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 16 grams, Carbohydrate 34 grams, Fat 27 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 353 milligrams, Sugar 1 gram, TransFat 0 grams

POTATO AND CARAMELIZED ONION TART



Potato and Caramelized Onion Tart image

Provided by Sandra Lee

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

1/2 box instant pie crust mix
2 tablespoons canola oil
2 large onions, thinly sliced
Salt and freshly ground black pepper
1 russet potato, sliced thinly
4 ounces cream cheese, softened
1 tablespoon Italian seasoning
1 tablespoon spicy brown mustard

Steps:

  • Preheat the oven to 375 degrees F.
  • Prepare the pie crust according to package instructions. Flatten into a disk and chill in the refrigerator while preparing the filling.
  • In a large saute pan over medium heat, heat the canola oil. Add the onions and season with salt and pepper. Cook, stirring occasionally, until the onions are dark golden brown, 10 to 15 minutes. Remove from the heat.
  • In the meantime, using the slicing blade attachment of a food processor, or with a box grater, slice half the potato into 1/8-inch-thick slices. Place in cold water to avoid browning. (Reserve the remaining half of potato for another use, such as Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.)
  • In a small bowl, stir together the cream cheese, Italian seasoning, mustard and season with salt and pepper.
  • Remove the pie crust from the fridge and roll into a 12-inch round about 1/4-inch thick. Place on a parchment-lined baking sheet. Spread the cream cheese mixture in an even layer over the pie crust, making sure to leave a 1-inch border around the edge.
  • Dry the potatoes thoroughly and place an even layer on top of the cream cheese, overlapping slightly to fit and keeping 1/2-inch from the edge of the cream cheese. Over the top of the potatoes place an even layer of caramelized onions. (Reserve 1/2 cup of the onions for another use, such as Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.) Fold over the edges of the crust to create a 1-inch-wide border around the tart filling.
  • Bake until the crust is golden and the potatoes are cooked through, 30 to 35 minutes. Allow to cool for 5 minutes before slicing.

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