GOAT CHEESE TART
Provided by Ina Garten
Categories appetizer
Time P1DT17h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- For the crust, put the flour and 1/4 teaspoon salt in the bowl of a food processor fitted with the steel blade. Cut 12 tablespoons (1 1/2 sticks) of the butter into large dice, add to the bowl, and pulse until the butter is the size of peas. With the machine running, add the ice water all at once and process until the dough becomes crumbly. Don't overprocess. Dump the dough out on a floured board, gather it loosely into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
- Roll the dough on a well-floured board and fit it into a 9-inch tart pan with a removable sides, rolling the pin over the top to cut off the excess dough. Butter 1 side of a square of aluminum foil and fit it, butter side down, into the tart pan. Fill the foil with rice or beans. Bake for 20 minutes. Remove the beans and foil from the tart shell, prick the bottom all over with a fork, and bake for another 10 minutes.
- Meanwhile, heat the remaining tablespoon of butter in a small pan and saute the shallots over low heat for 5 minutes, or until tender. Place the goat cheese in the bowl of the food processor and process until crumbly. Add the cream, eggs, basil, 1/4 teaspoon salt, and the pepper and process until blended.
- Scatter the cooked shallots over the bottom of the tart shell. Pour the goat cheese mixture over the shallots to fill the shell (if the shell has shrunk, there may be leftover filling). Bake for 30 to 40 minutes, until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature.
GOAT'S CHEESE & RED PEPPER TART
There is a little work involved in this, but there is so much satisfaction in bringing it to the table to share with family or friends
Provided by Mary Cadogan
Categories Buffet, Dinner, Lunch, Main course, Side dish, Starter, Supper, Vegetable
Time 1h5m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 471 calories, Fat 31 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.35 milligram of sodium
MELTING GOAT'S CHEESE & CHUTNEY TARTS
A simple chutney complements this classic goat's cheese tart. Make them bigger or smaller depending on the occasion, perfect for entertaining
Provided by Jane Hornby
Categories Dinner, Main course, Starter, Supper
Time 35m
Number Of Ingredients 12
Steps:
- Make the chutney first. Heat the oil in a large pan, then soften the onion for 5 mins. Turn up the heat, then add the rest of the ingredients. Bring to the boil, then simmer for 10 mins until tender and sticky. Leave to cool, then season to taste. Will keep in the fridge for up to 1 week.
- Cut the pastry into 8 triangles, lift onto a baking sheet, then spread a little of the chutney over the middle of each. Top with a couple of cheese slices and a scattering of thyme. Brush the edges of the pastry with beaten egg, then chill until ready to bake. Can be prepared and chilled up to 1 day ahead.
- Heat oven to 200C/fan 180C/gas 6. Bake for 20 mins or until dark golden and crisp underneath. Whisk together 1 tbsp oil and 1 tsp vinegar with the mustard and seasoning, then dress the salad leaves. Serve the tarts with the salad and a spoonful more chutney on the side.
Nutrition Facts : Calories 369 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.77 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
LEEK, GOAT'S CHEESE, WALNUT & LEMON TART
A no-fuss open puff pastry pie that makes a great vegetarian main course or quick lunchtime treat
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Heat the olive oil in a large frying pan, then add the butter. Once sizzling, add the leeks and cook over a medium heat until softened but not coloured. Stir in the thyme and half the lemon zest, then increase the heat. Add the lemon juice and cook for about 30 secs until the lemon juice reduces, then season well. Remove from the heat and cool slightly.
- Unroll the pastry and lay on a baking sheet lined with baking parchment. Lightly mark a 1cm border around the edges with the tip of a sharp knife, then prick the base all over with a fork.
- Spread the lemony leeks on top of the pastry, within the border. Crumble over the cheese, scatter with the walnuts, then season with pepper. Drizzle with some olive oil, brushing the edges with a little oil as well. Put tart in the oven for 15-20 mins until the pastry puffs up around the edges and is golden brown. Scatter with parsley and the remaining lemon zest. Serve hot, warm or cool.
Nutrition Facts : Calories 683 calories, Fat 52 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.6 milligram of sodium
ROAST SWEET POTATO & ONION TART WITH GOAT'S CHEESE
Top buttery puff pastry with caramelised onions and melted cheese for a festive buffet or dinner party winner that you can make ahead and freeze
Provided by Justine Pattison
Categories Buffet, Dinner, Lunch, Starter, Supper
Time 1h40m
Yield Serves 8-12 (makes 2 tarts)
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat 2 tbsp of the oil in a large non-stick frying pan and cook the onions over a low heat for 20-25 mins or until well softened and lightly browned. Add the vinegar and cranberry sauce, and simmer for 5-10 mins more, stirring until almost all the liquid has disappeared. Leave to cool.
- Meanwhile, put the sweet potatoes in a bowl and toss with the remaining oil, 1/2 tsp salt, 1/2 tsp pepper and the chilli flakes. Arrange on a baking tray and cook for 20 mins, turning halfway, until softened and lightly browned. Leave to cool.
- Reduce oven to 180C/160C fan/gas 4. Line two large baking trays with baking parchment and unroll the pastry sheets on top - trimming the edges neatly at this point will encourage a good rise. Leaving a 2cm gap around the edge, spread the onions over the pastry, then top with the sweet potatoes and goat's cheese. Brush the beaten egg around the border of the pastry and bake in the oven for 35-40 mins or until the pastry is golden and crisp, swapping the shelves after 20 mins.
- Scatter over the thyme, then cut each tart into quarters (or smaller pieces if serving more). Serve with a large leafy salad.
Nutrition Facts : Calories 776 calories, Fat 45 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 22 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.2 milligram of sodium
SALMON, GOAT CHEESE, AND LEEK TART
Steps:
- Preheat oven to 350°F. Roll out puff pastry on lightly floured surface to 12-inch square. Line 9-inch-diameter tart pan with removable bottom with pastry, cutting off excess at edge. Using fork, pierce dough all over. Freeze pastry 5 minutes. Cover pastry with aluminum foil. Fill with dried beans or pie weights. Bake pastry 15 minutes. Remove weights and foil. Bake crust until golden, about 5 minutes longer. Cool completely on rack. (Can be prepared 1 day ahead. Cover with plastic wrap. Let stand at room temperature.)
- Preheat oven to 425°F. Heat olive oil in heavy large skillet over medium heat. Add sliced leeks and sauté until soft, about 5 minutes. Add whipping cream and simmer until leek mixture is reduced to 1 1/4 cups, about 5 minutes. Let mixture cool.
- Using wooden spoon, beat herb cheese, goat cheese, and cream cheese in large bowl until well blended. Stir in leek mixture, then lemon juice and thyme. Season mixture to taste with salt and pepper. Stir in eggs 1 at a time, blending well after each addition.
- Spread half of filling over bottom of crust. Top with smoked salmon. Top salmon with remaining filling. Sprinkle with breadcrumbs.
- Bake tart until filling is set, about 30 minutes. Transfer to platter. Let tart cool to room temperature. Cut tart into wedges and serve.
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- In a skillet, heat a splash of cooking oil over medium heat. Add sliced onions and a sprinkling of salt. Cook, stirring, until onion are softened and just beginning to colour. Remove from heat and allow to cool slightly.
- Lay your sheet of thawed puff pastry over-top and press down into the pan. Trim into a round shape, discarding excess pastry, if necessary. Using a fork, pierce the pastry on the bottom several times, to stop it from puffing too much as it bakes.
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