Best Onion Cheese Tartlets Recipes

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 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 CHEESE TARTLETS

Steps:

• In a medium skillet, heat olive oil over medium heat. Add onions and salt. Cook onions, stirring occasionally, until they are golden brown, about 30 minutes. Add wine and cook for 2 minutes. Remove onions from heat and stir in pepper. Let cool slightly.
• Place the tarts on a lined baking sheet. Sprinkle half of the cheese over the bottom of each tart shell. Spoon onions into the shell and spread evenly. Sprinkle thyme over the onions. Brush the exposed crust of each tartlet with the egg wash. Sprinkle with remaining cheese.
• Bake in a preheated 375 F oven until the onions have turned a rich golden brown; about 20 minutes. Serve slightly warm or at room temperature garnished with thyme sprigs.

CARAMELIZED ONION AND GOAT CHEESE TARTLETS

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.

ONION AND GOAT CHEESE TARTLETS

Steps:

• Preheat oven to 375 degrees F. Using a 2.5" cutter, cut out 12 rounds of puff pastry. Fill each space in 12 hole mini muffin pan with puff pastry rounds, gently. Cover and place in fridge. Saute onions in butter and evoo until carmelized (app. 15 min.). Once cooked add scallions. Set aside to cool slightly. In a bowl whisk together egg, cream and salt. Add the cooked onions to the custard. Mix together roasted garlic and anchovy paste. Smear roasted garlic mixture on inside of each tartlet. Break up goat cheese and place on top of tarts. Bake 20-35 min. Garnish with black or nicoise olives or garnish of preference.

GOAT'S CHEESE, RED ONION & PINE NUT FREEZER TARTLETS

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.