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 CHEESE AND CARAMELIZED ONION TARTS
Absolutely sinful as an appetizer or accompaniment to a salad! The oozing goat cheese, contrasted against the caramelized onions, topped off with some balsamic vinegar...need I say more?
Provided by Jgriffeth
Categories Appetizers and Snacks Pastries
Time 1h25m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 569.2 calories, Carbohydrate 44.7 g, Cholesterol 14.9 mg, Fat 39.1 g, Fiber 1.7 g, Protein 10.4 g, SaturatedFat 12.1 g, Sodium 307.1 mg, Sugar 7 g
CARAMELIZED ONION AND GOAT CHEESE FILO SQUARE
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat.
- Put the bacon in a small skillet and cook until crisp; drain.
- Put the brown sugar, red onions and 4 tablespoons of the butter in a skillet over medium heat. Cook, stirring, until the onions are tender, 6 to 8 minutes, then add the fig jam and 2 tablespoons of the balsamic vinegar. Continue cooking until the onions are caramelized, another 15 minutes. Remove from the stove and set aside.
- Put 2 sheets of the filo dough on the prepared baking sheet; brush with melted butter. Add 2 more sheets; brush again with butter. Repeat until you have done this 4 times. Then sprinkle with the goat cheese, spread with the caramelized onions and sprinkle the bacon on top. Repeat with filo as for the bottom layers (4 layers of filo, 2 sheets per layer).
- Cut into squares and bake until golden, about 15 minutes.
- Meanwhile, pour the remaining 3/4 cup balsamic vinegar and the bourbon into a saucepan over medium-high heat; reduce by half, 8 to 10 minutes. Whisk in the cayenne.
- Serve two filo squares to a plate, drizzle with balsamic sauce and enjoy.
CARAMELIZED ONION AND GOAT CHEESE TARTS
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
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.
CARAMELIZED VIDALIA ONION AND GOAT CHEESE TARTLETS
Provided by Trisha Yearwood
Categories appetizer
Time 45m
Yield 4 to 6 servings (15 tartlets)
Number Of Ingredients 12
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, 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.
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
CARAMELISED ONION, GOAT CHEESE & THYME TARTS
A delicate phyllo shell holds caramelised red onion and melting goats cheese flavoured with thyme and garlic. Perfect as a dinner party appetizer.
Provided by English_Rose
Categories Cheese
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat the oven to 435°F
- Melt half the butter in a saucepan over a medium heat.
- Add the onions and cook for 25-30 minutes until soft and golden. Stir in the sugar, balsamic vinegar, Thyme and Garlic Granules. Leave to cool.
- Melt the remaining butter. Unroll the pastry sheets and cut each one into four. In a patty tin, layer two quarters on top of each other, brushing lightly with butter between the sheets and on top.
- Spoon 1/4 of the onions into the centre and set aside.
- Repeat with the remaining pastry and onions to make 4 tarts. Place a slice of cheese on top of the onions on each tart. Lightly brush the edges of the pastry with butter.
- Chill for 30 minutes. Bake for 15-20 minutes, until the pastry is golden and the cheese is melting. Serve with a few salad leaves.
Nutrition Facts : Calories 504.8, Fat 41, SaturatedFat 25.5, Cholesterol 97.7, Sodium 568.8, Carbohydrate 15.8, Fiber 1.4, Sugar 6.8, Protein 19.8
CARAMELISED ONION & GOATS CHEESE OMELETTE
Adapted from a recipe, from 'Australian Men's Health' magazine that I found online in October 2008. Add your choice of herbs. Lately I've been using grindings of a fabulous rosemary and sage blend in a grinder.
Provided by bluemoon downunder
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Melt the butter in a (preferably non-stick) pan and sauté the onion and garlic until they have softened and just lightly browned; add the sugar and continue cooking until the consistency of the contents of the pan is sticky like a jam; remove from the pan. If you want to use the same pan, rinse or wash it as necessary and wipe it clean with kitchen towelling.
- Whisk the eggs lightly and pour into a (preferably non-stick) pan; when the base of the omelette is beginning to set, add the cheese, onions and garlic, your choice of herbs and salt and pepper to taste.
- Cook the top of the omelette under a grill; slide the omelette onto the serving plates and serve immediately with your choice of salad greens drizzled with olive oil and sprinkled with lemon zest.
Nutrition Facts : Calories 378.3, Fat 25.1, SaturatedFat 11.4, Cholesterol 454.1, Sodium 286.3, Carbohydrate 20.9, Fiber 1.1, Sugar 16.4, Protein 17.7
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