Onion And Goat Cheese Tartlets Recipes

CARAMELIZED VIDALIA ONION AND GOAT CHEESE TARTLETS

Steps:

• Place a large nonstick saute pan over medium heat. Add the butter and olive oil to the pan and heat until the butter is melted and the oil is shiny. Add the onions, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine. Cook, stirring occasionally, until the onions are very soft and golden in color, about 25 minutes. Add the sherry and thyme and cook for 2 minutes more.
• Reduce the heat to low and add the goat cheese, half-and-half and lemon zest and juice. Cook, stirring, until the cheese is melted and incorporated into the caramelized onions, about 3 minutes. Add the chopped tarragon and season with salt and pepper.
• Prepare the tartlet shells according to the package instructions.
• While the filling is still warm, place a heaping tablespoon into each tartlet shell. Drizzle a pea-size drop of honey on each tartlet and top with a tarragon leaf.

ONION & GOAT'S CHEESE TARTS

Steps:

• Heat oven to 220C/fan 200C/gas 7. Cut the pastry into 4 rectangles and place on a baking sheet. Mark a border 1cm in from the edge of the pastry with a sharp knife. Spoon the onions into the middle, smooth then top with the cheese and thyme. Drizzle with oil and bake for 15-20 mins, until the cheese has melted and the pastry has risen and is golden brown.
• For the onions: Makes 600g, which is 3 batches. Prep time 5 mins, cook time 30 mins. Melt the butter in a large, deep frying pan and stir through the onions. Cover with a lid and cook gently for about 10 mins, until softened. Remove lid, add sugar, then cook 15-20 mins, stirring, until all of the liquid has evaporated and onions have turned golden. Divide into 3 batches to make the recipes, right. Will keep in the fridge for up to 5 days, or freeze for up to 1 month.

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.

RED ONION AND GOAT CHEESE TART

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Line a 9 inch fluted, loose-bottom flat tart pan with pastry. Chill for 15 minutes. Cover with foil, and fill with pie weights. Bake for 10 minutes. Remove foil and weights, and bake for a further 5 minutes.
• Put onions in a roasting tin, and drizzle over the oil. Season with salt and pepper. Roast for 15 minutes. Set aside to cool. Reduce oven temperature to 375 degrees F (190 degrees C).
• Beat together egg yolks and cream, and season with salt and pepper. Arrange the red onions over the base of the baked pastry. Pour cream mixture over onions. Slice the goat cheese thinly, and dot over the top of the tart.
• Bake for 30 minutes, or until custard has just set.

GOAT CHEESE AND CARAMELIZED ONION TARTS

Steps:

• Cut thawed puff pastry into six 3- to 4-inch rounds using a cookie cutter. Roll edges of each pastry slightly to form 6 small tarts. Set aside.
• Heat olive oil in a skillet over medium-high heat; stir in sweet onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more. Remove from heat and set aside.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bring 1/3 cup balsamic vinegar to a boil in a saucepan. Reduce heat and let simmer until thickened, 5 to 10 minutes. Stir in 2 tablespoons balsamic vinegar and brown sugar. Remove from heat and set aside.
• Divide cooked onions between the 6 tart shells and place on a baking sheet. Sprinkle goat cheese evenly on top of each tart.
• Bake in the preheated oven for 7 minutes. Remove from the oven and drizzle each with balsamic vinegar reduction.
• Return tarts to the oven and continue to bake until cheese is bubbly and tarts are golden brown, about 8 minutes more.

CARAMELISED BALSAMIC AND RED ONION TARTS WITH GOATS' CHEESE

Steps:

• First make up the pastry by rubbing the butter lightly on to the flour, then adding the cheese, mustard and cayenne plus just enough cold water to make a smooth dough. Then place the dough in a polythene bag to rest in the refrigerator for 20 minutes. After that, roll it out as thinly as possible and use a 5 inch (13 cm) cutter, or a saucer or something similar, to stamp out 8 rounds. Line the greased tins with them, then bake in the oven, centre shelf, for 15-20 minutes or until the pastry is cooked through but not coloured. Then cool the pastry cases on a wire rack and store them in an airtight tin until they are needed. To make the filling, melt the butter in a heavy-based, medium-sized saucepan, stir in the onions, balsamic vinegar and chopped sage, season and let everything cook very gently without a lid, stirring often, for about 30 minutes until they have reduced down and taken on a lovely glazed appearance and all the excess liquid has evaporated away. You can also watch how to chop onions in our Cookery School Video on this page. Then let the mixture cool until you are ready to make the tarts. To bake them, brush a little beaten egg on to each pastry case, pop them back into the oven, same temperature as above, for 5 minutes - this helps to provide a seal for the pastry and helps it from becoming soggy. Now spoon the onion mixture into the cases. Top each one with a slice of goats' cheese and a sage leaf that has first been dipped into olive oil. Finally sprinkle with a little cayenne and bake for 20 minutes.

CARAMELIZED ONION AND GOAT CHEESE TARTS

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.

GOAT CHEESE AND ONION TARTS

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.

ONION AND GOAT CHEESE TARTLETS

Steps:

• Preheat oven to 375 degrees F.
• Take a 2 1/2-inch round cookie cutter and cut out 12 rounds from 2 sheets of puff pastry. Take a 12 hole mini muffin pan and place rounds of dough into each hole, pressing gently to form a cup and giving room for the filling. Cover with plastic wrap and keep the prepared pan in the refrigerator or freezer (depends how long until you need it).
• In a skillet add butter and oil. Throw in the onions and cook gently until softened and caramelized, stirring frequently for about 15 to 20 minutes. Once cooked add the scallions and chives. Set aside to cool slightly.
• In a bowl whisk together the egg, cream, and salt. Add the cooked onions to the custard, stirring thoroughly. Pour into the prepared pastry cups with a spoon. Break up the goat cheese and place on top of tarts. Bake for 20 to 25 minutes. Serve.

CARAMELISED ONION TARTLETS WITH GOATS' CHEESE AND THYME

Steps:

• First make up the pastry. Sift the flour into a large bowl, then add the butter. Take a knife and begin to cut it into the flour until it looks fairly evenly blended, then add the Parmesan, mustard and a pinch of cayenne pepper, plus about 1½ tablespoons cold water to make a smooth dough, before discarding the knife and bringing it together with your fingertips. Then place the dough in a plastic food bag and put it into the fridge to rest for 30 minutes. In the meantime, pre-heat the oven to gas mark 4, 350°F (180°C). After that, roll it out as thinly as possible, use the cutter to stamp out 24 rounds and line the tins with them. (The pastry will stand proud of the rim of the cups to allow for shrinkage.) Then prick the bases and brush with the beaten egg. Now bake on the middle and top shelves of the oven (swapping them over halfway through to ensure even browning) for about 10 minutes, or until the pastry is just cooked through, then cool them on a wire rack. Meanwhile, for the filling, melt the butter in a large frying pan and cook the onions very gently, uncovered and stirring often, for about 30 minutes, or until they have turned a lovely golden brown caramel colour. Then leave to cool and set aside until needed. You can also watch how to chop onions in our Cookery School Video on this page. Now whisk the egg with the cream and mustard in a jug and add some seasoning. Next, spoon a little of the onion mixture into each pastry case, spread it out evenly and pour the egg mixture over. Cut each cheese log into 12 thin slices (wiping the knife between slices to cut more cleanly; the cheese is quite soft, so you may have to reshape a few slices into rounds). Place a slice on the top of each tartlet, then top with a sprig of thyme and a sprinkling of cayenne pepper. Bake for 20 minutes, or until puffy and golden, swapping the tins again halfway through cooking.

CARAMELISED ONION AND GOAT'S CHEESE TART

Steps:

• Heat the oven to 200°C/400°F/Gas mark 6. Grease two baking sheets. Heat the olive oil in a large frying pan and fry the onions over a low heat for 20 minutes, until softened. Add the honey, soy, thyme and pepper and stir for a further 10 minutes on low. Add 1 tablespoon of cold water to the hot pan and stir, mixing in all of the juices from the base of the pan. Take off the heat and leave to cool. Slice the pastry sheet in half lengthways and put one piece on each baking sheet. Lightly score a line 5cm/2in in from the edge around each sheet to create a border. Divide the onion mixture evenly between the pastry shets and spread within the border, to allow the pastry to puff up around the edge. Lay the goat's cheese slices at intervals over both pastries and bake for 25 minutes, until cooked and golden.

GOAT CHEESE & ONION PASTRIES

Steps:

• Preheat oven to 400°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 teaspoons in pan. Add onions, shallots and sugar to drippings; cook and stir over medium heat until vegetables are golden brown, 15-20 minutes., Add wine, stirring to loosen browned bits from pan. Stir in thyme, garlic and pepper. Cook, uncovered, until liquid is evaporated, 2-3 minutes. Stir in bacon., On a lightly floured surface, unfold puff pastry. Cut into three 9x3-in. rectangles. Transfer to a parchment-lined baking sheet. Brush dough with egg white; top with onion mixture and goat cheese. Bake until golden brown, 16-20 minutes. Cut each rectangle into 4 appetizers. Garnish with additional thyme if desired.