This delicious tart can serve as both an appetizer and an entrée. Featuring a crispy golden crust, savory goat cheese, and sweet caramelized onions, this dish is sure to be a hit.
Photographed and styled by Carla witt ford
Caramelized Onion & Goat Cheese Tarts
This delicious tart can serve as both an appetizer and an entrée. Featuring a crispy golden crust, savory goat cheese, and sweet caramelized onions, this dish is sure to be a hit.
Ingredients
- 2 tablespoons olive oil
- 1 stick unsalted butter softened
- 3/4 cup sour cream
- 1 teaspoon dried thyme
- 1/3 cup balsamic vinegar
- 3 tablespoons dark brown sugar
- 3 large eggs
- 1/4 teaspoon nutmeg grated
- salt and pepper to taste
- 10 ounces soft goat cheese rounds cut into 8 slices
- rosemary sprigs optional
- 8 prepared tarts purchase in freezer section or 1 batch of your favorite 2-crust shortcrust pie crust dough
Instructions
- Roll out dough into two 12" rounds. Cut four circles 5" to 5 1⁄2" in diameter out of each round (slightly larger than 4" mini-tart pans with removable bottoms). Carefully ease the rounds into the tart pans, pressing gently into the bottom and up the sides of the pan. Chill in fridge.
- Thinly slice onions. Heat oil in a large skillet. Add onions and salt and cook covered over medium heat, stirring occasionally, until onions are very soft, about 10 minutes. Continue to cook, uncovered, stirring until deep, golden brown and any liquid in skillet has evaporated. Add thyme, vinegar, and sugar and cook 10 additional minutes until mixture is thick and glossy. Remove from heat, let cool. Set aside.
- Preheat oven to 375°. Prick shells a few times with a fork. Blind bake the shells (partially bake the shells before they are filled) on one or two cookie sheets 5 or 6 minutes, just until firm. Whisk butter and sour cream in a large glass measuring cup until smooth. Whisk in eggs and nutmeg, continuing to whisk until well-combined. Season custard with salt and pepper. Spread onions evenly over bottoms of tart shells. Pour custard over onions, dividing evenly among the eight shells. Place a goat cheese round on each tart and garnish with a sprig of rosemary, if desired.
- Bake in center of oven until puffed and golden, about 15 minutes. Cool 5 minutes. Carefully remove from tart pans and serve on individual plates.
Leave a Reply