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.
MUSHROOM AND GOAT CHEESE TARTINE WITH PICKLED RED ONIONS
Tartines can be considered dressed-up open-faced sandwiches, but I love them for their versatility and beautiful presentation. These have autumn written all over them and the variety of mushrooms adds to the appeal. The technique of twice cooking the mushrooms is a restaurant trick that ensures crispy, well caramelized and deeply flavorful mushrooms.
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Put the red wine vinegar, 1 tablespoon kosher salt and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Put the onions in a small heatproof bowl, then pour over the hot liquid to completely submerge them. Let sit at room temperature to pickle and turn bright pink, about 15 minutes.
- Meanwhile, heat 3 tablespoons of the olive oil in a small saute pan over low heat. Add the garlic and cook until tender, about 5 minutes; the garlic will sizzle but not brown. Set aside in the warm oil to soften and cool, about 5 minutes more.
- Heat 1 tablespoon olive oil in a large saute pan over medium-high heat. Add the mushrooms and a good pinch of kosher salt and cook until just tender and starting to release their liquid, about 5 minutes. Transfer to a colander set over a large bowl to drain. Wipe out the saute pan and reserve for later use.
- Use a pastry brush to brush about 1 tablespoon of the garlic oil on the sliced bread; transfer to a baking sheet. Bake until the bread is toasted on the outside but still soft on the inside, 12 to 15 minutes.
- Add the remaining garlic oil and softened garlic to a medium bowl, then stir in the goat cheese, lemon zest and good grind of pepper.
- Heat the butter and remaining 1 tablespoon olive oil in the reserved saute pan over high heat. Once the oil is very hot and shimmering, add the drained mushrooms and cook, undisturbed, until lightly browned and crisp at the edges, about 2 minutes. Give the mushrooms a good toss, then continue to cook until they are well browned and crisp all over, about 4 minutes more. Add the parsley and thyme and toss until well combined.
- Spread the goat cheese mixture on the toasted bread, then top with the mushrooms. Top with some pickled onions and sprinkle lightly with flaky sea salt. Cut each tartine in half and serve warm.
ONION AND CHEESE TART
Steps:
- Make the pastry shell: In a large chilled bowl combine the flour, salt, chilled butter, and the lard or vegetable shortening. Blend together until the mixture resembles coarse meal.
- Pour 3 tablespoons of ice water over the mixture. Toss together lightly and gather the dough into a ball. Add more water until dough holds together. Wrap in plastic and refrigerate at least 1 hour before using.
- Preheat the oven to 400 degrees.
- On a lightly floured surface, roll the dough into a 14-inch round, about 1/8-inch thick. Place the dough in a 9-inch tart pan. Gently press it into the bottom and around the sides of the pan, being careful not to stretch the dough. Trim off the excess dough by rolling the pin over the rim of the pan.
- Line the inside of the tart shell with aluminum foil and fill with beans or pie weights. Blind bake in the middle shelf of the oven for 10 minutes. Remove foil, prick the dough all over with a fork and return to the oven for an additional 10 minutes, or until the shell begins to brown.
- Make the filling: Preheat the oven to 350 degrees. In a heavy 6 to 8-inch skillet, heat the oil over moderate heat until haze forms above it. Add the onions and cook for about 5 minutes, stirring frequently, until they are soft and transparent but not brown. Stir in the paprika and set aside off the heat.
- In a bowl toss together the Gruyere and Emmentaler cheese until thoroughly combined. Spread half the cheese evenly in the baked pastry shell and scatter the onions over it. Cover with the remaining cheese.
- Beat the eggs cream, milk, salt, and nutmeg together with a wire whisk and pour the mixture slowly and evenly over the cheese.
- Bake in the upper third of the oven for 10 minutes. Increase the heat to 425 degrees and bake for an additional 15 minutes, or until the filling has puffed and browned and a knife inserted in the center comes out clean. Remove pan from the oven and remove the tart from the pan.
- Serve hot or at room temperature as a first or main course.
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 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.
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
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MUSHROOM & GOAT CHEESE TARTLETS - THE KITCHEN FAIRY
From kitchenfairy.ca
Reviews 1Estimated Reading Time 6 mins
- For the tartlet pastry: Add flour, butter and salt to the bowl of a food processor and whirl until the mixture resembles coarse crumbs. Add cream cheese and egg and pulse until combined and the dough starts to clump together. Divide dough into 2 portions and shape each into a large 6” to 7” disk. Wrap each one tightly in plastic wrap and refrigerate for 1 – 2 hours until firm.
- Meanwhile, make the filling. In a large 12” skillet heat 1 tablespoon of the oil over medium heat. Add onions and sauté for 8 minutes while stirring occasionally, until lightly golden and caramelized. Raise heat to medium-high, add remaining 1 tablespoon oil and mushrooms; continue to sauté until the mushrooms are browned and tender, about 6 - 8 minutes.
- Add red peppers and sauté until the peppers are just tender, about 2 minutes. Add balsamic vinegar and stir to combine until the all liquid evaporates. Remove from heat, season with salt, pepper and fresh thyme. Set the mixture aside to cool slightly. Set aside the goat cheese until ready to fill the tartlets.
- Roll out the tartlet pastry dough: roll each disc of dough on a lightly floured work surface into a 14” circle (about 1/8” to ¼” thick). Cut out 48 three-inch circles, re-rolling the scraps as necessary. Place the circles into the cavities of the muffin pan by gently pressing them into the bottom and up the sides, bringing the edges of the dough to just above the rims. You may have some extra dough remaining, depending on how thick the rounds were cut. Refrigerate tartlet shells for 10 – 20 minutes to chill.
CARAMELIZED ONION, MUSHROOM AND GOAT CHEESE TART
From mushroomcouncil.com
Estimated Reading Time 2 mins
- Heat 1 tablespoon of olive oil on low in a large skillet. Have a measuring cup full of water on standby. Add the onions to the skillet along with a pinch of salt. Sweat the onions, stirring, until they begin to caramelize. Turn up the heat to medium-low. Once a brown glaze has formed on the bottom of the skillet, pour approximately 2 tablespoons of water into the pan to deglaze and use a spatula to scrape up the brown bits and stir them into the onions. Repeat this glazing and deglazing process until the onions have been thoroughly caramelized and taste bitter and only slightly sweet, approximately 25-35 minutes. Use more or less water as needed. Set the caramelized onions aside.
- Clean the skillet and place back on the stovetop. Add the mushrooms, thyme leaves and a pinch of salt. Heat the mushrooms over low heat until they begin to release water. Turn the heat up to medium-low and cook the mushrooms, stirring frequently, until the water has mostly evaporated. Add the balsamic vinegar and continue stirring for another 2 minutes. Set the mushrooms aside.
- On a lightly floured surface, roll the puff pastry sheet to approximately 9×10 inches. Use a fork to poke several holes throughout the dough (this will help prevent air bubbles). Spread the caramelized onions evenly on top of the dough, leaving a small border around the ends. Top with the mushrooms, followed by the goat cheese. Sprinkle the salt on top.
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CARMELIZED ONION, MUSHROOM, AND GOAT CHEESE TART
From kitchenwithclass.com
Servings 12Total Time 1 hr 55 minsCategory Appetizers
- Add 3 T. of the butter to a Dutch oven over medium heat. When melted, add the sliced onions, sugar, and 1 tsp. of salt. Stir and cover. Cook covered for 20 minutes, stirring occasionally. Remove the lid and continue cooking for 40 to 50 minutes, lowering the heat if the onions begin to scorch. When done, the onions should be a deep brown and have a jammy consistency.
- While the onions cook, add 1 T. butter and 1 T. olive oil to a pan over medium-high heat. Add the sliced mushrooms, thyme, and pepper, and cook until softened, 5-7 minutes. Stir in the remaining ½ tsp. of salt and set aside.
- Unfold the thawed puff pastry onto a sheet of parchment paper. Roll out the pastry with a rolling pin to remove creases and even out. With a fork, poke holes all over the puff pastry leaving a small border for the crust. Brush the entire sheet with the remaining olive oil.
- Spread the carmelized onions over the puff pastry, leaving a small border. Spread the mushrooms evenly across (you may not use all of them). Using your fingers, drop small pieces of goat cheese all over the tart. Move the parchment paper with tart to a baking sheet. Bake for 20-25 minutes, or until the crust is browned.
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From seriouseats.com
5/5 (4)Total Time 1 hr 30 minsCategory Appetizer, Appetizers And Hors D'oeuvres, PieCalories 56 per serving
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