ONION & GOAT'S CHEESE TARTS
A great vegetarian snack, and only 5 ingredients
Provided by Good Food team
Categories Dinner, Supper, Vegetable
Time 15m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/fan 200C/gas 7. Cut the pastry into 4 rectangles and place on a baking sheet. Mark a border 1cm in from the edge of the pastry with a sharp knife. Spoon the onions into the middle, smooth then top with the cheese and thyme. Drizzle with oil and bake for 15-20 mins, until the cheese has melted and the pastry has risen and is golden brown.
- For the onions: Makes 600g, which is 3 batches. Prep time 5 mins, cook time 30 mins. Melt the butter in a large, deep frying pan and stir through the onions. Cover with a lid and cook gently for about 10 mins, until softened. Remove lid, add sugar, then cook 15-20 mins, stirring, until all of the liquid has evaporated and onions have turned golden. Divide into 3 batches to make the recipes, right. Will keep in the fridge for up to 5 days, or freeze for up to 1 month.
Nutrition Facts : Calories 482 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.44 milligram of sodium
GOAT CHEESE TART
Provided by Ina Garten
Categories appetizer
Time P1DT17h25m
Yield 6 servings
Number Of Ingredients 10
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.
VEGGIE GOAT CHEESE TART
This brunch-perfect recipe comes courtesy of Chef Jenny Park of Los Angeles, California.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Heat olive oil in a pan. Saute garlic, onion, and zucchini until tender, 6 to 8 minutes. Let cool.
- Whisk eggs, milk, thyme, salt, and black pepper. Spread cooked vegetables on a baked 9-inch pie crust.
- Add goat cheese, then baby spinach. Slowly pour in egg mixture and sprinkle with grated Parmesan and more pepper, if desired.
- Bake on a rimmed baking sheet 50 to 60 minutes until the center is just set. Let cool 30 minutes before serving.
Nutrition Facts : Calories 279 g, Cholesterol 284 g, Fat 14 g, Fiber 1 g, Protein 14 g, Sodium 420 g
HERBED GOAT'S CHEESE & SUMMER VEG TARTS
Crisp, colourful and easy to make, these vegetarian puff pastry tartlets are perfect for every occasion
Provided by Jane Hornby
Categories Main course, Starter
Time 30m
Number Of Ingredients 15
Steps:
- Heat oven to 220C/200C fan/gas 7. Unroll the pastry and cut it into 4 rectangles. Score a border about 2cm in from the edge of each piece, then lift onto a lightly floured baking sheet. Mash the goat's cheese with the herbs, plus some seasoning. Spread over the middles of the tarts.
- Overlap the courgette and tomato slices on top of the cheese, then scatter with the olives and thyme leaves. Drizzle with a little olive oil. Brush the edges of the pastry with egg. Bake for 15-20 mins until the pastry is dark golden and the vegetables are starting to sizzle.
- Whisk together the oil, vinegar, mustard and honey to make a dressing, then season to taste. Toss with the watercress just before serving.
Nutrition Facts : Calories 515 calories, Fat 35 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.5 milligram of sodium
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