Caramelized Onion And Goat Cheese Tartlets Food

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ONION AND GOAT CHEESE TARTLETS



Onion and Goat Cheese Tartlets image

Provided by Danny Boome

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

2 frozen puff pastry sheets, defrosted
1 tablespoon butter
1 tablespoon olive oil
1/4 cup finely sliced red onion
1/4 cup finely sliced onion
2 scallions, finely sliced
1 tablespoon finely chopped chives
1 egg
1/3 cup heavy cream
1 teaspoon salt
3 ounces goat cheese

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.

CARAMELIZED ONION AND GOAT CHEESE TARTS



Caramelized Onion and Goat Cheese Tarts image

Provided by Sandra Lee

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 1/2 cups frozen chopped onions, thawed
1 tablespoon sugar
Kosher salt
4 ounces goat cheese, room temperature
1 large egg
2 tablespoons heavy cream
1 teaspoon freshly chopped thyme leaves
1 (14-ounce) box refrigerated pie crust

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.

CARAMELIZED VIDALIA ONION AND GOAT CHEESE TARTLETS



Caramelized Vidalia Onion and Goat Cheese Tartlets image

Provided by Trisha Yearwood

Categories     appetizer

Time 45m

Yield 4 to 6 servings (15 tartlets)

Number Of Ingredients 12

1 tablespoon salted butter
1 tablespoon extra-virgin olive oil
2 large Vidalia onions, thinly sliced (about 4 cups)
Kosher salt and freshly cracked black pepper
1 tablespoon sherry wine
2 sprigs fresh thyme, leaves chopped
5 ounces goat cheese
1 1/2 tablespoons half-and-half
Zest of 1 lemon plus juice of 1/2 lemon
1 tablespoon fresh tarragon leaves, chopped, plus more for garnish
One 1.9-ounce package frozen phyllo tartlet shells (15 shells), such as Athens
1 tablespoon honey

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.

CARAMELIZED ONION AND GOAT CHEESE TART



Caramelized Onion and Goat Cheese Tart image

Wow, this caramelized onion and goat cheese tart is quite tasty. It's rich with a fantastic combination of flavors. Adding thyme to the caramelized onions gives the onions an aromatic sweetness that's well complemented by the tangy goat cheese and salty, crunchy bacon. The texture and butteriness of the puff pastry puts this tart...

Provided by Michael Davis

Categories     Cheese Appetizers

Time 45m

Number Of Ingredients 8

2 large Spanish onions, about 1 lb
1 small package of goat cheese, 4 oz.
8 slice thick sliced bacon
1 sprig(s) fresh thyme
1/2 stick unsalted butter
1 sheet(s) frozen puff pastry
1 tsp kosher salt
1/2 tsp cracked black pepper

Steps:

  • 1. Preheat oven to 425 degrees F. Thaw puff pastry in the refrigerator for 1-2 hours.
  • 2. Dice bacon.
  • 3. Render in a pan until crispy.
  • 4. Remove from pan and drain on a paper towel.
  • 5. Cut onions into slices.
  • 6. Melt butter in a large skillet.
  • 7. Add onions. Cook on medium heat, stirring occasionally for approximately 30 minutes to caramelize.
  • 8. Add the fresh thyme at the end of cooking. Salt and pepper to taste.
  • 9. Once caramelized, remove from heat and let cool.
  • 10. Flour a working surface.
  • 11. Gently roll out puff pastry into a 10"-12" circle then transfer to an ungreased baking sheet.
  • 12. Spread the caramelized onions onto the puff pastry in an even layer, approximately 1" from the edge of the circle.
  • 13. Crumble the goat cheese and distribute evenly over the onions.
  • 14. Sprinkle the bacon over the goat cheese.
  • 15. Fold the edge of the puff pastry over the edge as you desire.
  • 16. Bake at 425 for 15-20 minutes or until the edges of the puff pastry are golden brown and the onions/cheese are bubbly.
  • 17. Cut into wedges and serve.

CARAMELIZED ONION AND GOAT CHEESE TARTS



Caramelized Onion and Goat Cheese Tarts image

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

1 large onion
1 tablespoon unsalted butter
1/4 cup water
1/2 teaspoon chopped fresh thyme leaves
1 puff pastry sheet (from a 17 1/4-ounce package frozen puff pastry sheets, thawed according to package instructions)
1 ounce soft mild goat cheese at room temperature
Garnish: fresh thyme sprigs

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.

PANERA GOAT CHEESE TARTLETS WITH CARAMELIZED ONION & FIGS



Panera Goat Cheese Tartlets With Caramelized Onion & Figs image

These tartlets essentially are miniature savory cheesecakes. You can make them up to one week in advance. Just freeze the baked tartlets in an airtight container and allow them to thaw in the refrigerator before serving.

Provided by xpnsve

Categories     Brunch

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 15

1 tablespoon extra virgin olive oil
1 large yellow sweet onion, halved and thinly sliced
1 tablespoon chopped fresh thyme
salt & freshly ground black pepper, to taste
2 cups whole wheat bread crumbs
1/2 cup grated parmigiano-reggiano cheese
4 tablespoons unsalted butter, melted
1/4 cup almonds, blanched and finely chopped
salt & freshly ground black pepper, to taste
12 ounces fresh goat cheese, softened
12 ounces cream cheese, softened
1 lemon, zest of, grated
4 large eggs
1 cup heavy cream
12 fresh figs, quartered

Steps:

  • Preheat the oven to 450°F
  • To caramelize the onions, heat the oil in a large sauté pan over medium heat.
  • Add the onions and thyme.
  • Season with salt and pepper.
  • Stir until the onions are coated.
  • Continue cooking, stirring only occasionally, until the onions are a deep amber color.
  • Remove from the pan and set aside to cool.
  • To make the crust, combine bread crumbs, cheese, butter and almonds in a medium bowl of a food processor until combined.
  • Season with salt and pepper.
  • For the filling, in a seperate bowl, blend the cheeses until smooth.
  • Add the zest and the eggs, one at a time, blending until smooth again.
  • Then add the heavy cream, blending until smooth.
  • Grease mini muffin cups and place in a 24-cup mini muffin pan.
  • Press a tablespoon on the crumb mixture evenly into each cup, and then fill two-thirds of the way up with the cheese batter.
  • Distribute the caramelized onions evenly atop the filling.
  • Transfer the pan to the oven and immediately reduce the heat to 350 degrees. Bake until the filling has set, 15 to 20 minutes.
  • Serve slightly warm or at room temperature with figs.

Nutrition Facts : Calories 606.5, Fat 43.8, SaturatedFat 25, Cholesterol 196.6, Sodium 633.2, Carbohydrate 37.4, Fiber 5.5, Sugar 14.2, Protein 20.2

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