Tartlets with caramelized onions and goat cheese
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
These festive tartlets with a stunning filling of caramelized onions and goat cheese cream are quite easy to make and delicious. To make things easier, use store-bought pie crust for the tartlets and store-bought sliced onions for the filling. Cut circles from the dough and place them in a mini muffin tin. Then fill them with butter-caramelized onions and a goat cheese filling. These mini tartlets bake up very quickly. Serve them on a tray and enjoy the amazing crumbly base with a delicate cheese filling and a creamy, spicy bouquet of flavors.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (400 g) chilled pie dough
- 2 tbsp. l. olive oil
- 1 tbsp (15 g) butter
- 1.5 cups frozen chopped onion, thawed
- 1 tbsp. sugar
- 110 gr. goat cheese, room temperature
- 1 large egg
- 2 tbsp. heavy cream
- 1 teaspoon chopped fresh thyme leaves
- Special equipment: 1 non-stick metal pan for 12 mini muffins
We recommend
Cooking the dish according to the recipe:
- In a large, heavy-bottomed skillet, heat the olive oil and butter over medium heat. Once the butter has melted, add the onion, sugar, and salt to taste. Cook until the onion begins to brown. Reduce the heat to low and cook, stirring frequently, until the onion is caramelized, about 10-15 minutes. Remove the onion from the heat and set aside to cool.
- Preheat oven to 190°C.
- In a bowl, combine the goat cheese, egg, cream, and thyme. Transfer the mixture to a small, airtight plastic food storage bag. Snip off the corner of the bag to scoop out the cheese mixture.
- Place the pie dough on a clean surface and cut out 12 circles using a 6 cm (2.5 in) round cookie cutter. Press the dough into mini muffin cups. Fill each cup halfway with the cooled onions. Pipe the cheese mixture from the bag onto the top, filling the cups to the brim.
- Bake the tartlets until the filling is set, about 15-20 minutes. Let cool slightly, then remove the tartlets from the pan and serve.
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