Best Goat Cheese And Onion Tart Recipes

CARAMELIZED ONION, MUSHROOM AND GOAT CHEESE TART

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.

TOMATO, GOAT CHEESE, AND ONION TART

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.

GOAT CHEESE, TOMATO, AND CARAMELIZED ONION TART

Steps:

• Preheat oven to 425 degrees. Brush an 18-by-12 1/2-inch rimmed baking sheet with oil. Place dough on sheet; press into a rounded rectangle, about 14 by 12 inches.
• Heat 2 tablespoons oil in a mediumskillet over medium-high heat. Add onions and salt. Cook, stirring occasionally,until golden, about 12 minutes; transferto a bowl. Add tomatoes and remaining2tablespoons oil to the skillet. Cover;cook, stirring occasionally, until tomatoes collapse, about 10 minutes.
• Scatter olives, onions, tomatoes, andcheese over dough. Bake until crust isgolden, 25 to 30 minutes. Let cool 10 minutes. Serve, garnished with rosemary.

RED ONION AND GOAT CHEESE TART

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Line a 9 inch fluted, loose-bottom flat tart pan with pastry. Chill for 15 minutes. Cover with foil, and fill with pie weights. Bake for 10 minutes. Remove foil and weights, and bake for a further 5 minutes.
• Put onions in a roasting tin, and drizzle over the oil. Season with salt and pepper. Roast for 15 minutes. Set aside to cool. Reduce oven temperature to 375 degrees F (190 degrees C).
• Beat together egg yolks and cream, and season with salt and pepper. Arrange the red onions over the base of the baked pastry. Pour cream mixture over onions. Slice the goat cheese thinly, and dot over the top of the tart.
• Bake for 30 minutes, or until custard has just set.

GOAT CHEESE, POTATO AND ONION TART

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.

RED ONION, GOAT CHEESE AND BASIL TART

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.

RED ONION, GOAT CHEESE AND BASIL TART

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.

CARAMELIZED ONION AND GOAT CHEESE TART

Steps:

• 1. Preheat oven to 425 degrees F. Thaw puff pastry in the refrigerator for 1-2 hours.
• 2. Dice bacon.
• 3. Render in a pan until crispy.
• 4. Remove from pan and drain on a paper towel.
• 5. Cut onions into slices.
• 6. Melt butter in a large skillet.
• 7. Add onions. Cook on medium heat, stirring occasionally for approximately 30 minutes to caramelize.
• 8. Add the fresh thyme at the end of cooking. Salt and pepper to taste.
• 9. Once caramelized, remove from heat and let cool.
• 10. Flour a working surface.
• 11. Gently roll out puff pastry into a 10"-12" circle then transfer to an ungreased baking sheet.
• 12. Spread the caramelized onions onto the puff pastry in an even layer, approximately 1" from the edge of the circle.
• 13. Crumble the goat cheese and distribute evenly over the onions.
• 14. Sprinkle the bacon over the goat cheese.
• 15. Fold the edge of the puff pastry over the edge as you desire.
• 16. Bake at 425 for 15-20 minutes or until the edges of the puff pastry are golden brown and the onions/cheese are bubbly.
• 17. Cut into wedges and serve.

VIDALIA ONION AND GOAT CHEESE TART

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.

GOAT CHEESE AND ONION TART

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.

RED ONION AND GOAT CHEESE TART

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Line a 9 inch fluted, loose-bottom flat tart pan with pastry. Chill for 15 minutes. Cover with foil, and fill with pie weights. Bake for 10 minutes. Remove foil and weights, and bake for a further 5 minutes.
• Put onions in a roasting tin, and drizzle over the oil. Season with salt and pepper. Roast for 15 minutes. Set aside to cool. Reduce oven temperature to 375 degrees F (190 degrees C).
• Beat together egg yolks and cream, and season with salt and pepper. Arrange the red onions over the base of the baked pastry. Pour cream mixture over onions.
• Slice the goat cheese thinly, and dot over the top of the tart.
• Bake for 30 minutes, or until custard has just set.

CARAMELIZED ONION TART WITH GOAT CHEESE AND THYME

Steps:

• 1. Preheat the oven to 400° and line a baking sheet with parchment paper. On a floured surface, roll out puff pastry to a 9"-x-13" rectangle, then transfer puff pastry to prepared baking sheet and poke all over with a fork.
• 2. Bake until golden brown, 15 minutes, then let cool slightly.
• 3. Meanwhile, in a large pot, warm Country Crock Original over medium-high heat. Add onions and cook until golden, 10 minutes, then add brown sugar and cook 5 minutes more. Season with salt and pepper.
• 4. Spread caramelized onions over puff pastry, leaving a 1/2" board around the edges. Sprinkle with goat cheese and scatter thyme sprigs on top.
• 5. Spread caramelized onions over puff pastry, leaving a 1/2" board around the edges. Sprinkle with goat cheese and place thyme sprigs on top.