Recipe: Goat Cheese & Carmelized Onion Tart

Print
Email
|

by Chef Matthew Borchardt, L'Ecole Culinaire

KMOV.com

Posted on November 8, 2012 at 10:19 AM

1 Box Frozen Puff Pastry
1 Tablespoon All Purpose Flour As Needed
4 Each Vidalia or Yellow Onion Julienne
2 Tablespoons Butter
10 Ounces Fresh Goat Cheese Room Temperature
1 Tablespoon Fresh Chives or Other Fresh Herb Chopped

Thaw frozen pastry sheets out in the refrigerator overnight.   Pre-Heat oven to 375*F.   Dust a workspace large enough to accommodate a sheet of pastry with some flour.  Roll any creases in the pastry smooth with a rolling pin.  Using a tart pan with a removable bottom, place the sheet of pastry into the pan and trim any excess pastry from around the rim.  Tuck the pastry into and around the edges of the tart pan.  Pierce the pastry all over with the tip of a fork and bake in the oven for 3-5 minutes, until it starts to turn golden brown.  Remove from the oven and let cool completely.  This may be completed several hours before finishing the tart if need be. 

In a large sauté pan slowly melt butter over low heat and add the onions.  Properly made caramelized onions will take a long time to make.  Continue to cook the onions over low heat, stirring often.  The onions over time will turn from opaque to caramel in color.  When the onions have achieved the proper color, and are still warm, fold in the goat cheese.  The residual heat from the onions will melt the goat cheese and create a creamy filling for the tart.

Gently place the filling into the tart pan.  Bake the tart in a 350*F oven for about 10-20 minutes, until the tart appears to be nice and golden brown on top.

The tart may be garnished with the fresh herbs.  Alternatively, the tart may also be garnished with various items such as roasted red peppers or anchovies.

The tart will be best consumed at room temperature.  Ideally the tart can be cooked 1-3 hours before arriving or hosting a party.  

This recipe may also be made using individual miniature tarts pans or pre-made bite sized pastry shells. 




 

Print
Email
|