ONION TARTS RECIPE RECIPES

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GOATS' CHEESE AND ONION TARTS RECIPE - BBC FOOD



Goats' cheese and onion tarts recipe - BBC Food image

Served with a lemony rocket salad, these delicious tarts make a great summer dish. Equipment and preparation: For this recipe you will need 4 x 10cm/4in loose-bottomed tart tins.

Provided by Lisa Faulkner

Prep Time 1 hours

Cook Time 1 hours

Yield Serves 4

Number Of Ingredients 16

small sprig fresh thyme, leaves only
100g/4oz plain flour
25g/1oz butter
25g/1oz lard (or more butter for a vegetarian option)
2 red onions, finely sliced
25g/1oz butter
25g/1oz soft brown sugar
1 tbsp balsamic vinegar
1-2 tbsp cassis
salt and freshly ground black pepper
175g/6oz goats’ cheese
1 free-range egg yolk
1-2 tbsp double cream
2 tbsp olive oil
2 tsp lemon juice
handful rocket leaves

Steps:

  • For the pastry, put the thyme leaves, flour, butter and lard into a food processor and mix on pulse setting until the mixture resembles breadcrumbs. Gradually add enough cold water (about 2-3 tablespoons) to form a soft dough. Wrap in cling film and leave in the fridge to chill for 30 minutes.
  • For the red onion jam, cook all the ingredients over a very low heat in a frying pan, stirring occasionally so that they don't clump together.
  • Preheat the oven to 200C/390F/Gas 6 and place a sturdy baking tray in the oven.
  • Divide the pastry into four. Using a rolling pin, roll it out and line 4 x 10cm/4in loose-bottomed tart tins. Line the tins with greaseproof paper and baking beans.
  • Place the tins on the heated baking tray and cook for 10 minutes. Remove the beans and lining paper and return to the oven for five minutes. Leave to cool for few minutes.
  • For the goats’ cheese, trim away any rind and crumble the cheese into a bowl. Mix with the egg yolk and a splash of cream. Season with salt and freshly ground black pepper.
  • Divide the red onion jam among the tartlets and spoon the goats’ cheese mixture on top. Return to the oven for 7-8 minutes, or until the top is bubbling and tinged with brown.
  • Pour oil and lemon juice into a bowl and season with plenty of salt and freshly ground black pepper. Add the leaves and toss gently to coat.
  • To serve, carefully remove the tarts from their tins and place on a serving plate. Top with the rocket salad and serve.

FRENCH ONION TART RECIPE | CLAIRE ROBINSON | FOOD NETWORK



French Onion Tart Recipe | Claire Robinson | Food Network image

Provided by Claire Robinson

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 6

1 sheet frozen puff pastry, thawed in refrigerator
2 tablespoons extra-virgin olive oil
3 large Vidalia onions or other sweet variety, thinly sliced
4 thyme sprigs, plus more for garnish
Kosher salt and freshly cracked black pepper
1/3 cup good quality beef stock

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • On a work surface, roll the puff pastry into a roughly 10 by 16-inch rectangle. With a sharp knife, trim uneven edges to make a perfect rectangle. Evenly cut off the outer 1 inch of each side of the rectangle in strips; put the puff sheet on the baking sheet. Dip your finger in water and run around the top edges of the rectangle and replace the removed strips of pastry along the edges of the sheet, pressing lightly to adhere. With a fork, pierce the interior of the tart shell to prevent rising; do not pierce the adhered edges. Bake until the outer edges have puffed and are golden in color; about 15 minutes. Set aside.
  • Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add onions and thyme sprigs and season well with salt and pepper, to taste. Cook, stirring occasionally, until the onions begin to brown. Add the stock, a tablespoon at a time, as the pan gets dry, scraping and stirring the brown bits that are stuck to the bottom oft the pan. When the onions are caramelized to a dark golden color, remove from the heat and discard the leafless thyme sprigs (the leaves fall off while cooking).
  • When ready to serve, preheat the oven to 350 degrees F. Evenly spread the caramelized onions on the cooked pastry shell and heat in the oven until warmed through, 5 to 7 minutes. Remove from oven, to a cutting board and cut into wedges. Arrange on a serving platter and garnish each wedge with a sprig of fresh thyme. Serve immediately and enjoy!

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