Goat Cheese And Onion Tart Recipes

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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



Onion & goat's cheese tarts image

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

225g pack ready-rolled puff pastry
1 batch Basic sticky onions
2 x 100g rounds goat's cheese, sliced
4 thyme sprigs
olive oil, to drizzle
50g butter
12 medium onion
1 tsp sugar

CARAMELIZED ONION AND GOAT CHEESE TARTS

Provided by Sandra Lee

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 10



Caramelized Onion and Goat Cheese Tarts image

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.

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

ONION AND GOAT CHEESE TARTLETS

Provided by Danny Boome

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 11



Onion and Goat Cheese Tartlets image

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.

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

TOMATO AND GOAT CHEESE TARTS

Provided by Ina Garten

Categories     appetizer

Time 55m

Yield 4 individual tarts

Number Of Ingredients 11



Tomato and Goat Cheese Tarts image

Steps:

  • Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
  • Preheat the oven to 425 degrees F.
  • Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
  • Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
  • Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
  • Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into four 1/4-inch-thick slices
3 tablespoons julienned basil leaves

TOMATO, GOAT CHEESE, AND ONION TART

Categories     Cheese     Onion     Tomato     Bake     Quick & Easy     Lunch     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8



Tomato, Goat Cheese, and Onion Tart image

Steps:

  • Preheat oven to 375°F.
  • If necessary, roll out dough on a lightly floured surface into an 11-inch round and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides with a fork.
  • Line tart shell with foil and fill with pie weights. Bake in middle of oven until pastry is pale golden around rim, about 20 minutes. Carefully remove weights and foil and bake until golden all over, 8 to 10 minutes more. Cool in pan on a rack.
  • While tart shell is baking, heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, then cook onion with salt and black pepper to taste, stirring frequently, until golden brown, 15 to 20 minutes.
  • Preheat broiler.
  • Spread onion over bottom of tart shell and top with 1 rounded cup goat cheese. Arrange tomatoes, slightly overlapping, in concentric circles over cheese. Sprinkle with remaining cheese and salt and pepper to taste and drizzle with remaining tablespoon oil. Put foil over edge of crust (to prevent overbrowning).
  • Put tart pan on a baking sheet and broil tart about 7 inches from heat until cheese starts to brown slightly, 3 to 4 minutes.

1 (9-inch) prepared pie dough, thawed if frozen (not pie shells)
3 tablespoons olive oil
1 large onion, very thinly sliced
6 oz crumbled goat cheese (1 1/3 cups)
1 lb plum tomatoes, thinly sliced crosswise
Garnish: fresh basil leaves
Special Equipment
a 9-inch tart pan with a removable bottom; pie weights or raw rice

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



Goat Cheese and Caramelized Onion Tarts image

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

1 (17.5 ounce) package frozen puff pastry, thawed
1 tablespoon olive oil
1 sweet onion (such as Vidalia®), thinly sliced
⅓ cup balsamic vinegar
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
4 ounces crumbled goat cheese

BACON, ONION AND CHEESE TART

This is my take on a traditional French tarte flambee, made on a crispy crust and topped with fromage blanc, bacon and onions.

Provided by Geoffrey Zakarian

Time 1h5m

Yield two 13-by-9-inch tarts

Number Of Ingredients 11



Bacon, Onion and Cheese Tart image

Steps:

  • Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
  • In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
  • In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
  • Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
  • Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
  • Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.

8 slices thick-cut bacon, cut crosswise into thin matchsticks
1 large onion, thinly sliced
Kosher salt and freshly cracked black pepper
3 sprigs fresh thyme, leaves removed and chopped
1/2 cup farmer's cheese
1/2 cup creme fraiche
1 large egg yolk
All-purpose flour, for dusting
1 sheet frozen puff pastry, defrosted
1 tablespoon ground pecorino
1 tablespoon minced fresh chives

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



Goat Cheese and Onion Tarts image

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.

For pastry dough
1 1/4 sticks (10 tablespoons) cold unsalted butter
2 cups all-purpose flour
1/2 teaspoon salt
2 to 4 tablespoons ice water
3 onions (about 1 1/2 pounds total)
2 tablespoons olive oil
pie weights or raw rice for weighting shells
10 ounces soft mild goat cheese (about 1 heaping cup), softened
1 stick (1/2 cup) unsalted butter, softened
3/4 cup sour cream
3 large eggs
1 teaspoon fresh thyme leaves

CARAMELIZED ONION, MUSHROOM AND GOAT CHEESE TART

Provided by Food Network

Categories     appetizer

Time 35m

Yield 10 servings

Number Of Ingredients 9



Caramelized Onion, Mushroom and Goat Cheese Tart image

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.

1 large sweet onion
16 medium shiitake mushrooms (about 1 pound)
1 tablespoon plus 1 teaspoon olive oil, divided
Salt
Freshly ground black pepper
1 (4-ounce) package puff pastry, defrosted according to package directions (recommended: Dufour)
3 eggs, divided
8 ounces goat cheese, divided
2 teaspoons chopped fresh thyme leaves

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



Red Onion, Goat Cheese and Basil Tart image

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.

2 medium-size red onions, unpeeled, each cut into 12 wedges
3 tablespoons olive oil
1 sheet frozen puff pastry (half of 17 1/4-ounce package), thawed
1 large egg, beaten to blend
8 ounces soft fresh goat cheese (such as Montrachet)
1/4 cup purchased pesto
1/4 cup whipping cream
3 tablespoons chopped fresh basil

VIDALIA ONION AND GOAT CHEESE TART

I borrowed a good friend's favorite recipe and made it a bit more oniony! There will be some filling left over so cook along side the tart for a cook's kitchen treat. Enjoy!!

Provided by Julie 927

Categories     Breakfast

Time 1h

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 12



Vidalia Onion and Goat Cheese Tart image

Steps:

  • Sauté sliced onion in 2 T butter and 2 T oil until softened and caramelized.
  • Place in bottom on pie shell.
  • Sauté chopped onion in 1 T butter and 1 T oil until softened and caramelized. Allow to cool and place in blender.
  • Combine remaining ingredients in blender. Pour over sauteed sliced onions.
  • Bake 350 degrees for 45 minutes until golden and puffy.
  • Bake any excess filling in small greased soufflé dish along with tart.

Nutrition Facts : Calories 480.2, Fat 41.4, SaturatedFat 20.8, Cholesterol 162.3, Sodium 677.5, Carbohydrate 15, Fiber 1.2, Sugar 2.3, Protein 13.1

1 unbaked pie shell
1 large vidalia onion, sliced
1/2 vidalia onion, chopped
2 tablespoons butter
1 tablespoon butter
2 tablespoons olive oil
1 tablespoon olive oil
11 ounces goat cheese
1 cup heavy cream
3 eggs
1 teaspoon salt (to taste)
1 teaspoon pepper, freshly ground (to taste)

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



Red Onion, Goat Cheese and Basil Tart image

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

2 medium red onions, unpeeled, each cut into 12 wedges
3 tablespoons olive oil
1 sheet frozen puff pastry, thawed (half of 17 1/4-ounce package)
1 large egg, beaten to blend
8 ounces soft fresh goat cheese (such as Montrachet)
1/4 cup purchased pesto sauce
1/4 cup whipping cream
3 tablespoons chopped fresh basil

GOAT CHEESE & ONION PASTRIES

A flaky puff pastry crust holds sweet caramelized onions and creamy goat cheese for an easy yet upscale appetizer. The recipe is a must on all our entertaining menus. -Heidi Ellis, Monument, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 1 dozen.

Number Of Ingredients 11



Goat Cheese & Onion Pastries image

Steps:

  • Preheat oven to 400°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 teaspoons in pan. Add onions, shallots and sugar to drippings; cook and stir over medium heat until vegetables are golden brown, 15-20 minutes., Add wine, stirring to loosen browned bits from pan. Stir in thyme, garlic and pepper. Cook, uncovered, until liquid is evaporated, 2-3 minutes. Stir in bacon., On a lightly floured surface, unfold puff pastry. Cut into three 9x3-in. rectangles. Transfer to a parchment-lined baking sheet. Brush dough with egg white; top with onion mixture and goat cheese. Bake until golden brown, 16-20 minutes. Cut each rectangle into 4 appetizers. Garnish with additional thyme if desired.

Nutrition Facts : Calories 168 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 186mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.

6 bacon strips, chopped
2 large onions, finely chopped
3 shallots, thinly sliced
1/2 teaspoon sugar
1/2 cup white wine
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
2 garlic cloves, minced
1/4 teaspoon pepper
1 sheet frozen puff pastry, thawed
1 large egg white, beaten
1 log (4 ounces) fresh goat cheese, cut into 12 slices

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



Goat Cheese, Potato and Onion Tart image

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.

250 g shortcrust pastry, fresh of frozen
25 g butter
1 tablespoon olive oil
2 onions, sliced
1 medium potato, peeled and sliced
2 garlic cloves, crushed
2 tablespoons fresh thyme leaves
140 g goat's cheese, broken into pieces
3 eggs
200 g creme fraiche

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



Caramelized Onion and Goat Cheese Tarts image

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.

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

GOAT 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. How to freeze: Let the tart cool completely in the tin, then pack in a freezer bag. Seal and freeze for up to 1 month. To serve, unwrap and thaw at room temperature for 4 hrs, then reheat at 350F for 20 mins.

Provided by English_Rose

Categories     Potato

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 11



Goat Cheese, Potato & Onion Tart image

Steps:

  • Heat oven to 375°F Roll out the pastry so it is large enough to fit a deep 9in loose-bottomed tart tin, then line the tin with the pastry.
  • Chill for 30 minutes Line the pastry with greaseproof paper, fill with baking beans and bake for 15 minutes 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 350°F
  • Heat the butter and oil in a large frying pan, add the onions and potato and cook over a very gentle heat for 15-20 mins, turning occasionally, until golden and tender.
  • Season, then add the garlic and thyme leaves, and cook for a further 3 minutes Tip into the pastry case along with the goat 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.

Nutrition Facts : Calories 513, Fat 39.6, SaturatedFat 18.9, Cholesterol 179.9, Sodium 382.2, Carbohydrate 28.1, Fiber 2.7, Sugar 2.7, Protein 12.3

8 ounces shortcrust pastry (fresh or frozen)
1 ounce butter
1 tablespoon olive oil
2 onions, sliced
1 potato, peeled and very thinly sliced
salt and pepper
2 garlic cloves, crushed
2 tablespoons fresh thyme leaves
5 ounces goat cheese, broken into pieces
3 eggs
7 ounces creme fraiche, half fat is fine

GOAT CHEESE AND ONION TART

Categories     Salad     Cheese     Onion     Appetizer     Brunch     Side     Bake     Cocktail Party     Goat Cheese     Boil

Yield Serves 8

Number Of Ingredients 29



Goat Cheese and Onion Tart image

Steps:

  • To make the tart dough, combine the flour and salt in a food processor and pulse a few times to combine. Scatter the butter over the flour and pulse until the mixture resembles coarse meal, 6 to 8 pulses.
  • With the machine running, add 1/4 cup ice water in a slow, steady stream through the feed tube. Pulse until the dough holds together without being wet or sticky. To test, squeeze a small amount together: If it holds together, it is ready. If it is crumbly, add up to 2 tablespoons more ice water, 1 tablespoon at a time. Form the dough into a flat disk, cover with plastic wrap, and refrigerate until cold, at least 1 hour and up to 24 hours.
  • Roll out the dough to a 12-inch round on a floured surface. Transfer to a 9-inch tart pan with a removable bottom. Trim the dough overhang to 1 inch. Fold the overhang in and press it to the sides, forming a double-thick high-standing side. Pierce the crust all over with a fork. Freeze the crust for at least 30 minutes and up to 1 month.
  • Position a rack in the center of the oven and preheat the oven to 400°F.
  • Bake the crust on a baking sheet, piercing with a fork if the crust bubbles up in spots, until light golden brown, about 20 minutes. Remove from the oven, keeping the crust on the baking sheet. Reduce the oven temperature to 350°F.
  • To make the filling, melt the butter with the oil in a large sauté pan over medium-low heat. Stir in the onions and thyme and cook, stirring occasionally, until the onions are soft and caramelized, about 45 minutes. Remove from the heat and let cool slightly.
  • Whisk together the eggs and cream cheese in a medium bowl until smooth; then whisk in the cream, salt, and pepper.
  • Arrange the onions evenly over the bottom of the tart shell. Pour the egg mixture over the onions and scatter the goat cheese over the top. Bake until the sides of the filling are slightly puffed and the center still jiggles slightly, about 40 minutes. Remove the tart from the oven and let cool for at least 15 minutes before serving.
  • Slice the tart, top each wedge with some pesto, and serve with the herb salad.
  • Herb Salad
  • Bring the wine to a boil in a small saucepan over medium-high heat and cook until thickened and reduced to 3 tablespoons, about 10 minutes. Remove from the heat and let cool slightly.
  • Combine the reduced wine, vinegar, and honey in a blender and blend until smooth. Season with salt and pepper. With the motor running, slowly add the oil and blend until emulsified. The vinaigrette can be made 1 day in advance and refrigerated. Bring to room temperature before serving.
  • Combine the greens, chervil, parsley, and tarragon in a large bowl, drizzle with the vinaigrette, and toss to combine.

Tart Dough
1 1/4 cups all-purpose flour, plus more for rolling
1/2 teaspoon kosher salt
8 tablespoons (1 stick) butter, cut into 1-inch pieces, chilled
4 to 6 tablespoons ice water, as needed
Filling
1 tablespoon unsalted butter
1 tablespoon canola oil
2 large onions, halved and thinly sliced
1 tablespoon finely chopped fresh thyme
3 large eggs
3 tablespoons cream cheese, at room temperature
1 cup heavy cream
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 ounces fresh goat cheese, cut into small pieces
Parsley Pesto (page 24)
Herb Salad (recipe follows)
Herb Salad
1 cup dry red wine, preferably Pinot Noir
2 tablespoons red wine vinegar
1 tablespoon honey
Kosher salt and freshly ground black pepper
6 tablespoons extra virgin olive oil
2 ounces mesclun greens
1/4 cup fresh chervil leaves
1/4 cup fresh flat-leaf parsley leaves
2 tablespoons coarsely chopped fresh tarragon
(serves 8)

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