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.
ONION & GOAT'S CHEESE TARTS
A great vegetarian snack, and only 5 ingredients
Provided by Good Food team
Categories Dinner, Supper, Vegetable
Time 15m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 482 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.44 milligram of sodium
GOAT'S CHEESE, POTATO & ONION TART
This tart is easy to make, looks stunning and tastes wonderful. Best of all, you can make it ahead and reheat from frozen
Provided by Jenny White
Categories Buffet, Lunch, Starter, Supper
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 190C/fan 170C/gas 5. Roll out the pastry so it is large enough to fit a deep 23cm loose-bottomed tart tin, then line the tin with the pastry. Chill for 30 mins. Line the pastry with greaseproof paper, fill with baking beans and bake for 15 mins. Remove the paper and beans and return the tin to the oven for 5 mins until golden, then remove and set aside. Reduce oven to 180C/fan 160C/gas 4.
- Heat the butter and oil in a large frying pan, add the onions and potato and cook over a very gentle heat for 10-15 mins, turning occasionally, until golden and tender. Season if you want to, then add the garlic and thyme leaves, and cook for a further 3 mins. Tip into the pastry case along with the goat's cheese and spread out evenly.
- Whisk the eggs and crème fraîche together, season if you want to, then pour into the pastry case and bake for 30-35 mins until lightly golden brown and just set in the centre. Serve warm, with rocket leaves scattered over if using.
Nutrition Facts : Calories 502 calories, Fat 40 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.08 milligram of sodium
PANERA GOAT CHEESE TARTLETS WITH CARAMELIZED ONION & FIGS
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
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
RED ONION, GOAT CHEESE AND BASIL TART
Categories Onion Appetizer Bake Picnic Lunch Goat Cheese Basil Summer Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Oil heavy large baking sheet. Toss onion wedges with oil in medium bowl. Season with salt and pepper. Arrange onions in single layer on baking sheet. Bake until bottoms of onions are golden and onions are very tender, about 25 minutes. Transfer sheet to rack; cool. (Can be made 1 day ahead . Cover and let stand at room temperature.)
- Preheat oven to 400°F. Roll out pastry on lightly floured surface to 14x11-inch rectangle. Trim edges to even. Cut 1/2-inch strip from each side of pastry, forming 13x10-inch rectangle; reserve strips. Transfer pastry rectangle to another heavy large baking sheet. Brush edges with some of beaten egg; reserve remaining egg. Place strips on edges of tart, creating border. Trim strips; press gently to adhere. Pierce bottom of pastry several times with fork. Bake until edges puff and pastry is golden brown, about 15 minutes. Transfer baking sheet to rack. Using metal spatula, loosen pastry from baking sheet. Cool completely on sheet. Reduce oven temperature to 350°F.
- Stir cheese, pesto, cream and 2 tablespoons basil in medium bowl until smooth. Season with salt and pepper. Mix in remaining beaten egg. Spread cheese mixture evenly over bottom of crust. Remove peel and stem end from roasted onions. Fan wedges, golden brown side up, over cheese mixture.
- Bake tart until crust is brown and cheese appears set, about 20 minutes. Transfer baking sheet to rack and cool tart to room temperature.
- Sprinkle tart with remaining 1 tablespoon basil. Cut into squares.
CARAMELISED BALSAMIC AND RED ONION TARTS WITH GOATS' CHEESE
From Delia smith, national treasure. The long, slow cooking of red onions and balsamic vinegar gives a lovely sweet, concentrated caramel consistency. These are then spooned into crisp cheese pastry cases and topped with melted goats' cheese and sage. Serve them as a special first course with some balsamic-dressed salad leaves, or 2 tarts per person make a brilliant light lunch.
Provided by PinkCherryBlossom
Categories Savory Pies
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat the oven to gas mark 4, 350°F (180°C).
- You will also need eight 3½ inch (9 cm) diameter x 1 inch (2.5 cm) high mini flan tins, greased, and a 5 inch (13 cm) pastry cutter or plate to cut around.
- 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. 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.
RED ONION, GOAT CHEESE AND BASIL TART
Such a great appetizer, especially if you're a big fan of goat cheese like I am. From Bon Appetit, June 1995.
Provided by enigmused
Categories Cheese
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F
- Oil heavy large baking sheet. Toss onion wedges with oil in medium bowl. Season with salt and pepper. Arrange onions in single layer on baking sheet. Bake until bottoms of onions are golden and onions are very tender, about 25 minutes. Transfer sheet to rack; cool. (Can be made 1 day ahead . Cover and let stand at room temperature.).
- Preheat oven to 400°F Roll out pastry on lightly floured surface to 14x11-inch rectangle. Trim edges to even. Cut 1/2-inch strip from each side of pastry, forming 13x10-inch rectangle; reserve strips.
- Transfer pastry rectangle to another heavy large baking sheet. Brush edges with some of beaten egg; reserve remaining egg. Place strips on edges of tart, creating border. Trim strips; press gently to adhere. Pierce bottom of pastry several times with fork. Bake until edges puff and pastry is golden brown, about 15 minutes. Transfer baking sheet to rack. Using metal spatula, loosen pastry from baking sheet. Cool completely on sheet. Reduce oven temperature to 350°F.
- Stir cheese, pesto, cream and 2 tablespoons basil in medium bowl until smooth. Season with salt and pepper. Mix in remaining beaten egg. Spread cheese mixture evenly over bottom of crust. Remove peel and stem end from roasted onions. Fan wedges, golden brown side up, over cheese mixture.
- Bake tart until crust is brown and cheese appears set, about 20 minutes. Transfer baking sheet to rack and cool tart to room temperature.
- Sprinkle tart with remaining 1 tablespoon basil. Cut into squares.
Nutrition Facts : Calories 269, Fat 20.9, SaturatedFat 7.8, Cholesterol 39.7, Sodium 154.6, Carbohydrate 13.7, Fiber 0.7, Sugar 1.4, Protein 7
ONION & GOAT'S CHEESE TARTE TATINS
Individual tarte Tatin-style bakes with puff pastry, caramelised onions, thyme and ash goat's cheese make a sumptuous vegetarian lunch or dinner party starter
Provided by Tom Kerridge
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 7
Steps:
- Line a baking tray with baking parchment. Put the sugar in a heavy-based saucepan and melt over a medium heat. Cook to a dark caramel, occasionally swirling the pan gently to help melt any remaining sugar and get an even colour. Add the vinegar, stir to combine, and pour into the tray, spreading it out. Leave to cool.
- Heat oven to 180C/160C fan/gas 4. Add a splash of oil to an ovenproof frying pan over a medium-high heat. Lay the onions cut-side down and fry until blackened and just starting to burn, about 5 mins. Add the thyme sprigs, then transfer to the oven and bake for 25 mins. Once the onions are tender, remove from the pan. Space them out evenly, cut-side down, on the caramel and leave to cool.
- Once the onions are cool, cut the pastry into six equal discs, each large enough to cover an onion half. Cover the onions with the pastry, tucking it under slightly. Put the tray in the fridge for 1 hr so that the pastry firms up a bit.
- Heat oven to 200C/180C fan/gas 6. Bake the onion tarts for 20 mins, then reduce heat to 180C/160C fan/gas 4 and bake for 10 mins more.
- Remove from the oven and leave to cool. Once cool enough to handle, turn the tarts so the onions are now facing up. Lay a slice of goat's cheese on top of each and bake for a further 10 mins. Remove from the oven and sprinkle over a few thyme leaves to serve.
Nutrition Facts : Calories 414 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 25 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
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Ratings 35Category Appetizer, Snack, Starter, Tea TimeCuisine French, Mediterranean, Ramona's CuisineTotal Time 30 mins
- Peel, wash and slice the onions however you wish - I cut them into quarter rings by cutting the onion in half and the half in half and slice/chop.
- Place onions into a pan with 1 tbsp oil. Add 1 pinch of salt and cook on medium fire until they get nice and soft but not brown.
- Stir in 1 tsp of the sugar, increase the heat, and cook for 3 mins, stirring occasionally, until the onions are just beginning to colour. Lower the heat, then add the remaining sugar and all the other ingredients.
- You can Preheat the oven at 180°C or 350F at this point.Simmer, uncovered, so it bubbles gently on a medium-low heat for 7-8 mins, or until the chutney has reduced and thickened to a dark caramel colour. Stir occasionally to make sure it isn’t sticking to the bottom of the pan.
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