Best Caramelized Onion And Goat Cheese Tartlets Recipes

Caramelized Vidalia Onion and Goat Cheese Tartlets image

Provided by Trisha Yearwood

Time 45m

Yield 4 to 6 servings (15 tartlets)

Number Of Ingredients 12

1 tablespoon salted butter
1 tablespoon extra-virgin olive oil
2 large Vidalia onions, thinly sliced (about 4 cups)
Kosher salt and freshly cracked black pepper
1 tablespoon sherry wine
2 sprigs fresh thyme, leaves chopped
5 ounces goat cheese
1 1/2 tablespoons half-and-half
Zest of 1 lemon plus juice of 1/2 lemon
1 tablespoon fresh tarragon leaves, chopped, plus more for garnish
One 1.9-ounce package frozen phyllo tartlet shells (15 shells), such as Athens
1 tablespoon honey

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.

CARAMELIZED ONION AND GOAT CHEESE TARTLETS image

Yield 18 hors d'Åuvres

Number Of Ingredients 7

Caramelized Onion and Goat Cheese Tartlets
Last year I featured a Caramelized Onion and Goat Cheese Tart appetizer in my Festive Holiday Cocktail Party post. The appetizer was fashioned as three long tarts that could be cut into individual portions. This year, I recreated the recipe into smaller 'two-bite' pieces.
For More Puff Pastry Recipes for the Holidays, click here!
1 sheet of Pepperidge Farm frozen puff pastry, thawed (packaged with 2 per box, so this is an easy recipe to double)
2 tablespoons of olive oil
1 red onion, sliced thinly
4 ounces of goat cheese

Steps:

Preheat the oven to 425 degrees. Remove the frozen puff pastry from the freezer and let it set at room temperature for 20-40 minutes, or in the refrigerator for a couple of hours. Start by caramelizing the onions in a saute pan in olive oil over medium heat. This will take 10-15 minutes. Keep stirring until they start to turn brown... you're bringing out the sugar in the onion and creating a caramel. When they have turned slightly brown in color, remove them from the heat. Unfold the puff pastry sheet and place it on a lightly floured cutting board. Cut it along the folds into three long pieces, then cut the large piece into 5-6 smaller rectangles. Pile onions in the center of each piece, then top with chunks of the goat cheese. Place the pastries on a baking sheet sprayed with cooking spray, lined with parchment paper or a Silpat. Bake at 425 degrees for 8-10 minutes until puffed and the edges are brown. Serve warm or at room temperature.