Best 5 Goat Cheese Potato And Onion Tart Recipes
Embark on a culinary journey with our delightful Goat Cheese, Potato, and Onion Tart, a symphony of flavors and textures that will tantalize your taste buds. This savory tart boasts a flaky, buttery crust that encases a creamy goat cheese filling, tender potatoes, and caramelized onions. It's a perfect blend of tangy, savory, and sweet, making it an ideal appetizer, main course, or brunch dish.
Our carefully curated collection of recipes provides a step-by-step guide to creating this mouthwatering tart. From the perfect pastry crust to the creamy goat cheese filling, each recipe is explained in detail, ensuring success even for novice bakers.
Discover the art of crafting a flaky, golden-brown crust using our foolproof recipe. Learn how to achieve the ideal balance of flavors by caramelizing onions until they are sweet and tender. And indulge in the velvety smoothness of our goat cheese filling, made with fresh herbs and a touch of lemon zest for a refreshing twist.
Whether you're a seasoned chef or just starting your culinary adventures, our Goat Cheese, Potato, and Onion Tart is a recipe you won't want to miss. With its combination of classic flavors and ease of preparation, this tart is sure to become a favorite in your kitchen.
CARAMELIZED ONION AND GOAT CHEESE TARTS
Steps:
- In a large heavy-bottomed skillet over medium heat, add the oil and butter. When the butter is melted, add the onions, sugar, and salt, to taste. Cook until the onions begin to brown. Adjust the heat to low and cook slowly, turning often, until the onions are golden brown and caramelized, about 10 to 15 minutes. Remove the onions from the heat and set aside to cool.
- Preheat the oven to 375 degrees F.
- In a bowl combine the goat cheese, egg, cream, and thyme. Pour the mixture into a small resealable plastic food storage bag. Snip off a corner of the bag to use it for piping.
- Lay the pie crusts out flat on a clean surface and with a 2 1/2-inch round cutter cut out 12 circles from each crust. Press them into the cups of the mini-muffin tin. Fill each cup 1/2 way with the cooled onions. Pipe the cheese mixture on top of the onions, filling the cups. Bake the tarts until the filling is set, about 15 to 20 minutes. Let the tarts cool slightly, and then remove them from the muffin tin and serve.
GOAT CHEESE, POTATO AND ONION TART
Goat cheese is a fave of my hubbies, and this tart is perfect for lunch with friends. From Delicious magazine, who sugessts you serve it with fresh rocket (arugula) leaves.
Provided by Ppaperdoll
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 190 degrees Celsius Roll out pastry to fit a deep 23cm loose bottomed tart tin. Wrap pastry carefully around rolling pin and unravel over tart tin. press gently around sides of tin. Chill 30 minutes, then line with greaseproof papter and fill with baking beans. Bake blind 15 minutes. Remove paper and beans and return tin to oven 5 minutes until pastry is golden. Remove tin from oven and set aside. Reduce oven temperature to 180 degrees Celsius.
- Heat butter and oil in a large frying pan and add onions and potato. Cook gently 10-15 minutes, turning every so often until veg is golden and tender. Season to taste, then add garlic and thyme. Cook another 3 minutes. Tip filling into pastry case. Add goat's cheese and spread in an even layer.
- Whisk eggs and creme fraiche together. Season to taste and pour into pastry case. Bake 30-35 minutes until lightly golden brown. You may have to cover edges of pastry with foil half-way through to prevent pastry burning. Tart is done when center is just set. Serve warm.
GOAT'S CHEESE, POTATO & ONION TART
This tart is easy to make, looks stunning and tastes wonderful. Best of all, you can make it ahead and reheat from frozen
Provided by Jenny White
Categories Buffet, Lunch, Starter, Supper
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 190C/fan 170C/gas 5. Roll out the pastry so it is large enough to fit a deep 23cm loose-bottomed tart tin, then line the tin with the pastry. Chill for 30 mins. Line the pastry with greaseproof paper, fill with baking beans and bake for 15 mins. Remove the paper and beans and return the tin to the oven for 5 mins until golden, then remove and set aside. Reduce oven to 180C/fan 160C/gas 4.
- Heat the butter and oil in a large frying pan, add the onions and potato and cook over a very gentle heat for 10-15 mins, turning occasionally, until golden and tender. Season if you want to, then add the garlic and thyme leaves, and cook for a further 3 mins. Tip into the pastry case along with the goat's cheese and spread out evenly.
- Whisk the eggs and crème fraîche together, season if you want to, then pour into the pastry case and bake for 30-35 mins until lightly golden brown and just set in the centre. Serve warm, with rocket leaves scattered over if using.
Nutrition Facts : Calories 502 calories, Fat 40 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.08 milligram of sodium
GOAT CHEESE, POTATO & ONION TART
This tart is easy to make, looks stunning and tastes wonderful. Best of all, you can make it ahead and reheat from frozen. How to freeze: Let the tart cool completely in the tin, then pack in a freezer bag. Seal and freeze for up to 1 month. To serve, unwrap and thaw at room temperature for 4 hrs, then reheat at 350F for 20 mins.
Provided by English_Rose
Categories Potato
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375°F Roll out the pastry so it is large enough to fit a deep 9in loose-bottomed tart tin, then line the tin with the pastry.
- Chill for 30 minutes Line the pastry with greaseproof paper, fill with baking beans and bake for 15 minutes Remove the paper and beans and return the tin to the oven for 5 mins until golden, then remove and set aside. Reduce oven to 350°F
- Heat the butter and oil in a large frying pan, add the onions and potato and cook over a very gentle heat for 15-20 mins, turning occasionally, until golden and tender.
- Season, then add the garlic and thyme leaves, and cook for a further 3 minutes Tip into the pastry case along with the goat cheese and spread out evenly.
- Whisk the eggs and crème fraîche together, season if you want to, then pour into the pastry case and bake for 30-35 mins until lightly golden brown and just set in the centre.
- Serve warm.
Nutrition Facts : Calories 513, Fat 39.6, SaturatedFat 18.9, Cholesterol 179.9, Sodium 382.2, Carbohydrate 28.1, Fiber 2.7, Sugar 2.7, Protein 12.3
ROAST SWEET POTATO & ONION TART WITH GOAT'S CHEESE
Top buttery puff pastry with caramelised onions and melted cheese for a festive buffet or dinner party winner that you can make ahead and freeze
Provided by Justine Pattison
Categories Buffet, Dinner, Lunch, Starter, Supper
Time 1h40m
Yield Serves 8-12 (makes 2 tarts)
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat 2 tbsp of the oil in a large non-stick frying pan and cook the onions over a low heat for 20-25 mins or until well softened and lightly browned. Add the vinegar and cranberry sauce, and simmer for 5-10 mins more, stirring until almost all the liquid has disappeared. Leave to cool.
- Meanwhile, put the sweet potatoes in a bowl and toss with the remaining oil, 1/2 tsp salt, 1/2 tsp pepper and the chilli flakes. Arrange on a baking tray and cook for 20 mins, turning halfway, until softened and lightly browned. Leave to cool.
- Reduce oven to 180C/160C fan/gas 4. Line two large baking trays with baking parchment and unroll the pastry sheets on top - trimming the edges neatly at this point will encourage a good rise. Leaving a 2cm gap around the edge, spread the onions over the pastry, then top with the sweet potatoes and goat's cheese. Brush the beaten egg around the border of the pastry and bake in the oven for 35-40 mins or until the pastry is golden and crisp, swapping the shelves after 20 mins.
- Scatter over the thyme, then cut each tart into quarters (or smaller pieces if serving more). Serve with a large leafy salad.
Nutrition Facts : Calories 776 calories, Fat 45 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 22 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.2 milligram of sodium
Tips:
- For a crispier crust, pre-bake the tart shell for 10-15 minutes before filling it.
- If you don't have a tart pan, you can use a 9-inch pie plate instead.
- To make the tart ahead of time, bake it according to the recipe and then let it cool completely. Wrap the tart tightly in plastic wrap and refrigerate for up to 3 days. When ready to serve, reheat the tart in a 350°F oven for 15-20 minutes, or until warmed through.
- For a vegetarian version of this tart, omit the bacon.
Conclusion:
This goat cheese, potato, and onion tart is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It's perfect for a casual weeknight meal or a special occasion. With its creamy goat cheese, crispy potatoes, and caramelized onions, this tart is sure to please everyone at the table.
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