Goat Cheese Tartlets With Caramelized Shallots Recipes

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.

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.

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.

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.

PANERA GOAT CHEESE TARTLETS WITH CARAMELIZED ONION & FIGS

Steps:

• Preheat the oven to 450°F
• To caramelize the onions, heat the oil in a large sauté pan over medium heat.
• Add the onions and thyme.
• Season with salt and pepper.
• Stir until the onions are coated.
• Continue cooking, stirring only occasionally, until the onions are a deep amber color.
• Remove from the pan and set aside to cool.
• To make the crust, combine bread crumbs, cheese, butter and almonds in a medium bowl of a food processor until combined.
• Season with salt and pepper.
• For the filling, in a seperate bowl, blend the cheeses until smooth.
• Add the zest and the eggs, one at a time, blending until smooth again.
• Then add the heavy cream, blending until smooth.
• Grease mini muffin cups and place in a 24-cup mini muffin pan.
• Press a tablespoon on the crumb mixture evenly into each cup, and then fill two-thirds of the way up with the cheese batter.
• Distribute the caramelized onions evenly atop the filling.
• Transfer the pan to the oven and immediately reduce the heat to 350 degrees. Bake until the filling has set, 15 to 20 minutes.
• Serve slightly warm or at room temperature with figs.