Onion Cheese Tartlets Recipes

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.

Steps:

• For crust: Preheat oven to 400F.
• Combine flour and salt and cut in butter and Crisco until mixture resembles coarse meal.
• Add 3 tblsps ice water and combine until it forms a ball.
• Flatten into a 6 inch disk and chill it, wrapped in plastic wrap, for 1 hour.
• Roll out to 1/8 inch thick on lightly-floured surface and fit into a 9 inch tart pan.
• Trim edge and prick all over with a fork.
• Bake in middle of oven for 10 minutes.
• Let cool.
• Maintain oven temperature.
• For filling: Cook onion in butter over moderately-low heat until softened.
• Mash blue cheese with half and half and stir in eggs, Cheddar, onion and salt and pepper to taste.
• Pour into shell and bake for 10 minutes.
• Reduce oven temperature to 350F and bake 25 minutes longer.

Steps:

• Preheat oven to 325 degrees F.
• Melt butter in a large frying pan over medium heat. Add onions and cook until golden brown. Set aside to cool. Unroll pie dough 1 at a time. Use a 2 1/2-inch round cutter and cut as many rounds as possible (about 14 to 16), reserving scraps repeat with second pie dough. Gather together scrap dough and cut out as many rounds as needed to make 24 in total. Fit dough rounds into cups of mini muffin pan. Place in the oven and bake for 10 to 12 minutes. Remove and set aside. In a small bowl, whisk together the egg, half-and-half, golden onion soup mix, and fines herbs. Set aside. Divide onions among tartlet shells, about 1/2 teaspoon each. Stir the egg mixture and fill tartlets to cover the onions. Top each with 1/2 teaspoon of cheese. Bake for 45 to 50 minutes.

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.

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.

Steps:

• In a medium skillet, heat olive oil over medium heat. Add onions and salt. Cook onions, stirring occasionally, until they are golden brown, about 30 minutes. Add wine and cook for 2 minutes. Remove onions from heat and stir in pepper. Let cool slightly.
• Place the tarts on a lined baking sheet. Sprinkle half of the cheese over the bottom of each tart shell. Spoon onions into the shell and spread evenly. Sprinkle thyme over the onions. Brush the exposed crust of each tartlet with the egg wash. Sprinkle with remaining cheese.
• Bake in a preheated 375 F oven until the onions have turned a rich golden brown; about 20 minutes. Serve slightly warm or at room temperature garnished with thyme sprigs.

Steps:

• Put the flour, butter and salt into the bowl of a food processor, then pulse until the mix looks like fine crumbs. Splash in 4 tbsp cold water, then pulse to a dough. Turn onto a lightly floured surface, shape into a smooth disc, then wrap and chill for at least 10 mins. Heat oven to 200C/fan 180C/gas 6.
• Roll pastry out on a floured surface until large enough to line a 23cm loose-bottomed tart tin. Line the tin with the pastry, leaving any excess pastry overhanging. Line with baking paper, then fill with baking beans. Bake on a baking sheet for 15 mins. Take out the paper and beans, then bake for 10 mins more until pale golden and cooked. Use a serrated knife to trim the pastry level with the tin - resting the knife flat on the edge of the tin will help achieve an even finish.
• While the pastry cooks, soften the onions in the oil over a medium heat for 10 mins until golden. Beat the eggs and cream together, then season to taste. Crumble up the hard cheeses and chop or pull the creamy cheese into small pieces. Scatter the cheese into the pastry case, add the onions, then pour in the egg mix. Turn the oven down to 160C/fan 140C/gas 3 and bake for 40 mins until set and lightly golden.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Slide a baking sheet in to heat. Roll the pastry out enough to line a deep 20cm flan tin or a shallow 23cm one. Chill for 10 mins.
• Put a few balls of crumpled foil in the base of the pastry case and bake on the baking sheet for 10 mins. Remove the foil and bake for 5 mins more, until light golden.
• Meanwhile, cook the onions in the oil until starting to soften, then add thyme, pepper, and salt if you want to. Cook slowly for about 15 mins until the onions are soft and tinged brown.
• Beat the eggs, beat in the milk and half the cheese and some pepper. Spread the onions over the flan case and pour in the egg mix. Sprinkle the remaining cheese on top and bake the tart on the baking sheet for 30-40 mins until the filling is firm and golden, and the pastry crisp. Serve warm or cold.

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.

Steps:

• Place cream cheese and 2 tablespoons butter in mixer bowl.
• Attach bowl and flat beater to mixer.
• Turn to Speed 4 and beat about 1 minute.
• Stop and scrape bowl.
• Add 3/4 cup flour.
• Turn to Speed 2 and mix about 1 minute, or until well blended.
• Form mixture into ball.
• Wrap in waxed paper and chill 1 hour.
• Divide chilled dough into 24 pieces.
• Press each piece into greased miniature muffin cup.
• Meanwhile, melt remaining 1 tablespoon butter in 10" skillet over medium heat.
• Add mushrooms and onions.
• Cook and stir til tender.
• Remove from heat and cool slightly.
• Place egg, remaining 1 tablespoon flour and thyme in clean mixer bowl.
• Using the flat beater, turn to Speed 6 and beat about 30 seconds.
• Stir in cheese and cooled mushroom mixture.
• Spoon into pastry-lined muffin cups.
• Bake at 375* for 15-20 minutes, or until egg mixture is puffed and golden brown.
• Serve warm.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use to line a deep 23cm fluted flan tin. Line with baking paper and fill with baking beans. Bake blind for 15 mins.
• Heat the butter and oil in a large frying pan, then gently fry the onions, covered, for about 30 mins until completely softened, but still pale in colour.
• Beat the eggs and cream together in a bowl, then add the cheese and some seasoning. Stir in the onions, then spoon the mixture into the flan case. Bake for 25-30 mins until lightly set and browned.

Steps:

• In a large skillet, melt 2 tablespoons butter over medium heat. Add onions and sugar. Cook over medium heat for 15-20 minutes or until the onions are golden brown, stirring frequently. Stir in water and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until liquid has evaporated. Remove from the heat; stir in cheese., Melt remaining butter. Place one sheet of phyllo dough on a work surface; brush with butter. Brush to distribute evenly. Repeat with a second sheet; brush with butter. Cut into 12 squares. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Repeat three times, making 48 squares., Press one square into a greased miniature muffin cup. Top with another square of phyllo, placing corners off center. Spoon about 1 tablespoon onion mixture into cup. Repeat with remaining phyllo squares and onion mixture. Bake at 375° for 10-15 minutes or until golden brown. Serve warm.

Steps:

• Melt butter with oil in large skillet on medium-high heat. Add onions and sugar; cook on medium-low heat 20 to 25 min. or until onions are caramelized, stirring frequently. Remove from heat.
• Heat oven to 400°F. Unroll pie crust onto baking sheet; spread with cream cheese to within 2 inches of edge. Top with blue cheese and onions. Fold edge of crust up and slightly over edge of filling.
• Bake 20 to 25 min. or until golden brown. Cool slightly. Sprinkle with chives.

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.

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.

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Cook onion, butter, water, salt, and pepper, covered, in a 10-inch heavy skillet over moderately low heat, 10 minutes. Remove lid and cook, stirring frequently, until onion is deep golden brown and very tender, about 25 minutes.
• While onion cooks, roll out dough to slightly less than 1/8 inch thick. Cut out 12 rounds with cutter and lightly press each into a mini-muffin cup. Bake until pale golden, 10 to 12 minutes. Remove tartlet shells from muffin pan.
• Stir together crème fraîche and chives and divide among shells, then top with caramelized onions.

Steps:

• Tip the onions into a large pan with 250ml water and a large pinch of salt. Cook over a high heat for 20 mins until the water has evaporated. Pour in the oil, turn down the heat to medium and cook for 20 mins more until the onions have caramelised. Pour in the vinegar and sugar and cook until the onions are jammy. Leave to cool.
• Heat the oven to 190C/170C fan/gas 5. Roll the pastry out on a lightly floured work surface to a 30 x 40cm rectangle. Cut out six circles large enough to line six 10cm loose- bottomed fluted tart tins. Line each with a square of baking parchment, fill with baking beans and bake for 8 mins. Remove the parchment and beans and baking for 7 mins more. Leave to cool on a wire rack.
• Remove the tart cases from the tins. Spread a layer of the onion jam in the bottom of each, top with the goat's cheese slices, then sprinkle with pine nuts. Wrap each tart well and freeze for up to three months.
• Heat the oven to 160C/ 140C fan/ gas 3, unwrap the tarts and bake from frozen on a baking tray for 15-20 mins until piping hot and the cheese has melted. Sprinkle with basil before serving.