Red Onion And Goats Cheese Tart Recipes

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:

• 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:

• Heat oven to 190C/fan 170C/gas 5. Roll out the pastry so it is large enough to fit a deep 23cm loose-bottomed tart tin, then line the tin with the pastry. Chill for 30 mins. Line the pastry with greaseproof paper, fill with baking beans and bake for 15 mins. 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 180C/fan 160C/gas 4.
• Heat the butter and oil in a large frying pan, add the onions and potato and cook over a very gentle heat for 10-15 mins, turning occasionally, until golden and tender. Season if you want to, then add the garlic and thyme leaves, and cook for a further 3 mins. Tip into the pastry case along with the goat's 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, with rocket leaves scattered over if using.

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.

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.

Steps:

• Cook the onions in the oil for 6-7 mins, until they are softened and lightly coloured, then add the balsamic vinegar and 1 tbsp water. Cook for a further 2-3 mins. Roughly chop the olives and stir in. Leave to cool.
• Halve the peppers, remove the seeds and core. Put under a hot grill, skin side up, until the skins are charred. Remove and put into a food bag until cool enough to handle, then peel off the skins.
• Heat oven to 200C/fan 180C/gas 6. Roll out the pastry and line a 23-24cm deep flan tin. Line with baking paper and beans, then bake for 10 mins. Remove the paper and beans, then bake for 5 mins more, until the pastry is golden and crisp.
• Spread the onion mix over the base of the pastry case. Put the halved peppers on top, cut side up with tapered ends towards the centre. Slice the goat's cheese and put a few slices in each pepper half. Tuck the tomatoes in the gaps between the peppers.
• Bake for 20-25 mins until the cheese is lightly tinged brown and the tomatoes have burst. Scatter over the herb leaves and serve warm or at room temperature.

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.

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.