Best Goat Cheese Tartlets With Caramelized Shallots Recipes

GOAT CHEESE TART

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.

CARAMELIZED VIDALIA ONION AND GOAT CHEESE TARTLETS

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.

ONION AND GOAT CHEESE TARTLETS

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.

CARAMELIZED ONION AND GOAT CHEESE TARTLETS RECIPE

Steps:

• Place olive oil in a large sauce pan over medium heat. Add onions and cook, stirring occasionally, until caramelized, about 35 minutes. Season with salt. Let come to room temperature.
• While onions are cooling, place goat cheese in a small bowl. Add black pepper and stir goat cheese until soft and easily spreadable.
• Preheat oven to 375°F. Line a baking sheet with parchment paper.
• Place puff pastry on baking sheet. Spread goat cheese over tart, leaving a 1/2 inch border on all sides. Top tart evenly with onions and sprinkle with thyme. Bake until crust is golden, about 25-30 minutes.
• Let tart cool for 15 minutes. Cut into approximately 2 by 3 inch rectangles. Serve warm or at room temperature.

SPINACH AND GOAT CHEESE TARTLETS

Steps:

• Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan. Cover with another phyllo sheet, brush with more butter and sprinkle with another teaspoon parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes.
• Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste. Stir in the goat cheese, lemon zest and vinegar until the cheese melts. Remove from the heat and mix in the egg yolks, then the spinach.
• Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon about 1 tablespoon filling into each phyllo cup and top with the remaining parmesan. Bake until the filling is set, 15 minutes. Cool slightly in the pan; remove and top with the chives.

GOAT CHEESE TARTLETS WITH CARAMELIZED SHALLOTS

Steps:

• Heat oven to 375 degrees. Set twelve 4-inch bottomless tartlet (flan) rings or twelve 4-inch tartlet pans with removable bottoms on two parchment-lined baking sheets. Lightly flour a clean working surface. Roll pate brisee to an 1/8-inch thickness. Cut out twelve 5-inch diameter circles, and fit into tartlet rings. Using a fork, prick pastry all over; chill until firm, at least 15 minutes.
• Line shells with aluminum foil; fill with dry beans or pie weights. Transfer baking sheets to oven; bake shells 12 minutes, rotating once during baking. Remove beans and foil. Continue baking until shells are slightly golden, 7 to 9 minutes. Remove baking sheets from oven; transfer to a wire rack. Reduce the oven temperature to 325 degrees.
• In a medium skillet over medium-low heat, melt butter. Add shallots and sugar, and season with salt and pepper. Cook, stirring frequently, until shallots are very tender and have deeply caramelized, 30 to 35 minutes. Remove from heat; set aside.
• Place goat cheese in bowl of a food processor; puree until very smooth. Add heavy cream and sour cream; process until well combined. Transfer to a medium bowl.
• Stir in thyme and parsley; season with pepper. Spoon filling into each shell to within 1/8 inch from top, about 2 to 3 tablespoons per shell. Arrange 1 heaping teaspoon reserved shallots on top of each tartlet.
• Transfer baking sheets to oven; bake tartlets until filling has set, 13 to 15 minutes, rotating once. Transfer sheets to a wire rack to cool slightly, about 10 minutes. Remove rings. Sprinkle remaining parsley over tartlets. To serve, place tartlets on plates. Garnish each plate with frisee.

SHALLOT TARTE TATIN WITH GOAT'S CHEESE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the shallots into a heatproof bowl and pour over boiling water to cover. Leave for 10 mins, then drain and peel.
• Heat the oil and butter in a frying pan. Add the shallots and fry gently for 10-15 mins until softened and lightly browned. Stir in the vinegar and sugar with leaves from 2 thyme sprigs for a few mins until caramelised. Turn off heat and season.
• Tear remaining thyme sprigs into a few pieces and scatter over the base of a 22cm ovenproof shallow pan, cake or tart tin without a loose base. Tip in the shallots with all their sticky juices. Roll out the pastry until it's big enough to cut out a roughly 26cm circle. Lift the pastry circle onto the shallots, then tuck the edges down the inside of the pan. Bake for 25-30 mins until pastry is golden.
• Leave tart for 5 mins to settle, then turn out of the tin. Dot with rounds of goat's cheese and slice into wedges.

GOAT CHEESE AND CARAMELIZED ONION TARTS

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.

GOAT CHEESE TARTLETS WITH CARAMELIZED SHALLOTS

Steps:

• Shells: May be made a day ahead.(short cut, use frozen phyllo cups) Heat oven to 375 degrees. Roll out pie dough and cut with 2" round cutter. Fit into gem pans and prick twice in the bottom of shell. Chill 20 minutes to firm dough.
• Bake shells until golden brown, about 12-15 minutes, rotating once during baking. Remove baking sheets from oven; transfer to a wire rack.
• Shallots : May be made a day or two ahead:.
• Melt butter in a medium skillet over medium-low heat. Add shallots and sugar; season with salt and pepper. Cook, stirring frequently, until shallots are very tender and have deeply caramelized, 30 to 35 minutes. Remove from heat; set aside.
• Creamy filling: May be made a day or two ahead:.
• Place goat cheese in bowl of a food processor; puree until very smooth. Add heavy and sour creams; process until well combined. Transfer to a medium bowl. Stir in thyme and parsley; season with pepper.
• To assemble and bake-Place shells on a cookie sheet.
• Spoon or pipe 2 to 3 tablespoons filling into each shell, filling to within 1/8-inch from top.
• Arrange 1 heaping teaspoon reserved shallots on top of each tartlet.
• Transfer baking sheets to oven; bake tartlets until filling has set, 13 to 15 minutes, rotating once. Transfer sheets to a wire rack to cool slightly, about 10 minutes.