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.
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
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
GOAT CHEESE, POTATO AND ONION TART
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
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.
POTATO, GOAT CHEESE AND CARAMELIZED ONION TATIN
Provided by Molly O'Neill
Categories casseroles, appetizer, main course
Time 2h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- To make the tatin, preheat oven to 350 degrees. Butter a 9-inch round gratin dish. Melt 2 tablespoons of the butter and 1 tablespoon of the oil in a large, heavy skillet over medium heat. Add the onions and cumin and cook until golden brown and soft, stirring from time to time, about 4 minutes. Transfer to a bowl. Melt 1 tablespoon butter in the skillet, add the potatoes and toss to coat. Season with 1 teaspoon salt and pepper. Layer the potatoes in the prepared dish. Bake until tender, about 40 minutes. Set aside for 15 minutes.
- Top the potatoes with the goat cheese and then the onion mixture. Place the pastry on a work surface and press out the seams. Cut out a 9-inch circle and pierce it all over with a fork. Place the pastry over the cheese.
- Meanwhile, to make the sauce, melt 2 teaspoons of the butter in a medium saucepan over medium heat. Refrigerate the remaining 2 tablespoons butter. Add the mushrooms, shallots, garlic, thyme, tarragon and basil and cook until softened, about 5 minutes. Add the Madeira and dry red wine and simmer until reduced by half, about 6 minutes. Add the broth and simmer until reduced to 3/4 cup, about 20 minutes.
- Increase oven heat to 400 degrees. Bake the tatin until the pastry is brown, about 25 minutes. Meanwhile, bring the sauce to a simmer. Cut the butter into small pieces. Remove the pan from the heat and gradually whisk in the butter pieces. Remove the thyme sprig.
- To serve, run a small knife around the edge of the tatin to loosen. Invert onto a plate and cut into 4 wedges. Place 1 wedge on each of 4 plates and spoon some of the sauce around each one. Serve immediately.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 11 grams, Carbohydrate 34 grams, Fat 29 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 15 grams, Sodium 751 milligrams, Sugar 5 grams, TransFat 1 gram
CARAMELIZED ONION, MUSHROOM AND GOAT CHEESE TART
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
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.
CARAMELISED BALSAMIC AND RED ONION TARTS WITH GOATS' CHEESE
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.
Categories Tarts and Flans Vegetarian recipes Christmas: Vegetarian
Yield Makes 8
Number Of Ingredients 15
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.
RED ONION TARTE TATIN
This stylish appetizer of onions cooked in a balsamic vinegar and red wine, is baked under puff pastry and topped with golden goat cheese.
Provided by English_Rose
Categories Lunch/Snacks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 425°F
- Roll the pastry out to a thickness of about 1/4in. Cut out 4 circles about 5in in diameter. Pile the pastry circles on a plate and keep in the fridge till required.
- Peel the outside skin from the onions leaving the base and stalk intact.
- Pour the milk into a small saucepan, season with salt and freshly ground black pepper.
- Add the bay leaves and onions and bring to the boil. Turn the heat down and simmer for about 10 minutes until a knife can be inserted into outside layers of the onions easily but the hearts remain crunchy. Drain in a colander.
- Peel off the outer layer of the onion, and halve each one across the middle.
- Pour the red wine into another pan, add the vinegars, rosemary and season with salt and pepper.
- Put in the onions cut-side down. Bring to the boil and simmer for ten minutes, adding the port (if using) halfway through the simmering time.
- As the wine reduces, roll the onions around from time to time, until they are well coated and almost tender in the centre.
- Strain what is left of the red wine reduction and reduce down to the liquid to a thick sauce.
- Put the onion halves on a rack placed over the pan and leave until cold and dry. Trim off the root and stalks.
- Cover each onion half with a circle of pastry. Slightly tuck the edges underneath the edge of each onion.
- Take the pan of reduced sauce and pour a little into each of 4 small tart tins. Place an onion half, in its pastry blanket, on top and cook in the preheated oven for about 10 minutes, until the pastry is golden brown and the edges caramelized.
- When cooked, remove the tart tatins from the oven and with a spatula, carefully flip them over onion side up (do not touch the hot caramel!), onto 4 plates.
- Place slices of goat cheese on top of each tart, then return to the top shelf of the oven until melted.
- Serve with wild arugula, and a drizzle of balsamic vinegar.
Nutrition Facts : Calories 672.8, Fat 39.3, SaturatedFat 17.5, Cholesterol 49.9, Sodium 441, Carbohydrate 41.1, Fiber 1.9, Sugar 5.6, Protein 18.1
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Servings 4Total Time 1 hr 10 minsCategory LunchCalories 627 per serving
- Use to line a 20.5cm (8in) diameter, 2.5cm (1in) deep fluted quiche tin and prick base with a fork.
- Cover pastry with baking parchment, fill with baking beans and cook for 10-12min until pastry is set.
CARAMELISED ONION TARTE TATIN RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine British RecipesCategory Vegan Dinner RecipesServings 4Calories 378 per serving
- Preheat the oven to 200°C/fan180°C/gas 6. Unroll the pastry onto a baking sheet lined with baking paper. Prick all over with a fork, then put in the fridge to chill.
- Melt the butter in a heavy-based ovenproof frying pan over a medium heat. Ideally it needs to be about 20cm across the base, 25cm across the top and 5cm deep. Add the onion halves, cut-side up, and fry gently for 10 minutes until soft and starting to caramelise, turning them over gently halfway through. Add the sherry and rosemary sprigs, season well, then cover with a lid from another pan or some foil. Transfer to the oven for 20 minutes until the onions are soft.
- Take the pastry out of the fridge and drape it over the pan, tucking in the edges around the softened onions. Bake for 20-25 minutes until golden and crisp. Remove from the oven and cool in the pan for a few minutes before turning out carefully onto a wooden board or platter. Season and slice to serve.
GOAT CHEESE AND RED ONION TARTE TATIN - DEL'S COOKING …
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5/5 (2)Category Plant-BasedServings 6Total Time 40 mins
- Cut the onions into wedges from the roots to the stems. Melt the butter in a 9-inch (23 cm) heavy oven-proof cast-iron skillet. Add the onions and fry over a medium heat for about 5 minutes, turning from time to time until just beginning to brown.
- Add the honey, balsamic vinegar, and cook for a further 5 minutes, moving and shaking the pan occasionally so the onions do not stick to the pan. Arrange the onions so they make a pretty pattern, remembering you will be inverting the tart. Add the thyme stems and season well.
GOURMET RECIPE: ONION AND GOAT CHEESE TART TATIN
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FRENCH ONION TARTE TATIN - BAKING SENSE®
From baking-sense.com
Reviews 11Calories 167 per servingCategory Pies & Tarts
- Preheat the oven to 375°F. Roll the pie dough to a 12" round and refrigerate while you prepare the filling.
- Melt the butter with salt, pepper and thyme in a 10 cast iron skillet. Arrange the onions in the pan. Cook over medium heat for 15-20 minutes, until the bottoms are golden brown. As the onions shrink, rearrange and tuck more onions into the pan. Flip the onions and brown the other side. Cook until all the onions are browned and mostly translucent.
- Pour the wine and chicken stock over the onions. Cook until the liquid has reduced by half, 5-6 minutes. Remove the pan from the heat.
- Sprinkle the shredded cheese over the onions. Lay the pie crust over the onions, tucking the edges between the onions and the pan.
BACON-AND-ONION TART RECIPE - ANDREW ZIMMERN | FOOD & WINE
From foodandwine.com
Servings 1Total Time 3 hrs
- In a food processor, combine the flour with the salt, butter and shortening and process for 5 seconds. Sprinkle the ice water over the flour mixture and process until the dough just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Turn the dough out onto a work surface, gather any crumbs and pat it into a disk. Wrap in plastic and refrigerate until chilled, about 30 minutes.
- In a large skillet, cook the bacon over moderately low heat, stirring frequently, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate. Add the onion to the skillet and cook over moderate heat, stirring, until softened, about 1 minute. Reduce the heat to low, add the maple syrup and cook until the onion is lightly caramelized, about 5 minutes.
- Scatter the onions, bacon and Gruyère cheese evenly in the cooled tart shell. Pour in the custard, being careful not to overfill; you may have a bit of custard left over. Bake the tart in the center of the oven until golden brown and the center is just set, about 25 minutes. Cool on a rack for 15 minutes, then carefully remove the tart ring and serve warm.
STARTERS & CANAPéS: TOMATO TARTE TATIN WITH GOAT'S CHEESE ...
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GOAT'S CHEESE TART WITH ROASTED ... - THE LAST FOOD BLOG
From thelastfoodblog.com
5/5 (22)Total Time 45 minsCategory DinnerCalories 372 per serving
- Add the cherry tomatoes to a medium oven-safe dish. Add the balsamic vinegar, 1 tablespoon of olive oil, salt and pepper. Give everything a shake then place the dish on the top shelf of the oven and roast for 15 minutes. Set aside until you are ready to use them.
- Roll out the pastry and place it on the lined baking sheet.Using a sharp knife, score the pastry all along the edge, about 2.5cm in from the edge.Using a fork, prick the pastry a good few times.
- Spread the red pesto over the pastry avoiding the edges. Evenly place the red onion over the pastry. Scatter the pecorino cheese over the pesto. Using a slotted spoon add the roasted cherry tomatoes to the tart.Crumble the goat's cheese over the tart then add the thyme. You can just add the sprigs or pluck the leaves and scatter them over the tart. I do a mixture of both.Drizzle the remaining olive oil over everything and add about a 1/4 teaspoon each of sea salt and cracked black pepper.Using a pastry brush, brush the edges of the tart with the milk.Bake on the top shelf of the oven for 20 minutes or until the pastry has risen, the tart is golden brown around the edges and the pastry are cooked.
ROASTED TOMATO & GOAT CHEESE TARTE TATIN - FOODLAND
From foodland.ca
Servings 4Calories 230 per servingTotal Time 1 hr
- Preheat oven to 400°F (200°C). Toss tomatoes in olive oil, salt, pepper and garlic. Place tomatoes cut side up in an 8-inch (20 cm) ovenproof skillet. Heat skillet over medium-high heat until tomatoes begin to blister, about 2 min. Place skillet in oven and roast until tomatoes are tender and roasted, about 25 min.
- Remove skillet from oven. Sprinkle tomatoes with half the cheese crumbles; dollop evenly with confit. Place pastry on top, folding and pressing edges into sides of pan to create an upside down bowl shape. Cut a small steam vent in the centre of pastry. Brush pastry with beaten egg. Return to oven and bake until golden and puffed, about 20 min.
- Remove from oven and carefully place a large plate on top of skillet. Using oven mitts, carefully but quickly invert tarte onto plate. Sprinkle with remaining goat cheese crumbles and basil.
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From madaboutmacarons.com
5/5 (1)Total Time 55 minsCategory Appetizer, Main Course, Starter, Light LunchCalories 284 per serving
- Peel and cut the onions into thin slices. Meanwhile, over a medium-low heat, melt the butter with some olive oil in a non-stick frying pan (ideally that can be transferred to the oven otherwise use a 23cm non-stick cake pan to bake the tatin). Add the onions to the pan and leave to soften and cook for about 15 minutes, turning a few times to coat the onions in the butter and oil.
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