Savory > Tart > Cheese Tarts

Corleggy Goat's Cheese and Caramelized Onion Tart Recipe

Ingredients with Measurements:
- 1 sheet of puff pastry, thawed
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 ounces Corleggy goat's cheese, crumbled
- 2 tablespoons chopped fresh thyme
- 1 egg, beaten

Special equipment needed:
- Rolling pin
- Baking sheet
- Parchment paper

Step-by-step instructions:

1. Preheat the oven to 400°F (200°C).
2. On a lightly floured surface, roll out the puff pastry into a 12-inch (30cm) circle. Transfer the pastry to a baking sheet lined with parchment paper.
3. In a large skillet, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until they are soft and golden brown, about 20 minutes.
4. Add the balsamic vinegar, sugar, salt, and black pepper to the skillet and stir to combine. Cook for an additional 5 minutes, until the onions are caramelized.
5. Spread the caramelized onions evenly over the puff pastry, leaving a 1-inch (2.5cm) border around the edges.
6. Sprinkle the crumbled goat's cheese and chopped thyme over the onions.
7. Brush the edges of the pastry with the beaten egg.
8. Bake the tart for 20-25 minutes, until the pastry is golden brown and the cheese is melted and bubbly.
9. Let the tart cool for 5 minutes before slicing and serving.


Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Per serving:
Calories: 320
Fat: 23g
Saturated Fat: 7g
Cholesterol: 55mg
Sodium: 590mg
Carbohydrates: 21g
Fiber: 2g
Sugar: 5g
Protein: 8g

Substitutions for ingredients:
- Puff pastry: You can use homemade pastry or store-bought pie crust instead.
- Corleggy goat's cheese: You can use any type of goat's cheese or feta cheese.
- Fresh thyme: You can use dried thyme or other herbs such as rosemary or oregano.

Variations:
- Add sliced mushrooms or roasted red peppers to the tart for extra flavor.
- Use caramelized leeks instead of onions for a milder flavor.
- Top the tart with arugula or baby spinach before serving.

Tips and tricks:
- Make sure to roll out the puff pastry evenly so it cooks evenly.
- Use a sharp knife or pizza cutter to slice the tart.
- Serve the tart warm or at room temperature.

Storage instructions:
Store any leftover tart in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the tart, place it in a preheated oven at 350°F (180°C) for 10-15 minutes, until heated through.

Presentation ideas:
Serve the tart on a large platter with a sprinkle of fresh thyme leaves on top.

Garnishes:
Garnish the tart with a drizzle of balsamic glaze or a sprinkle of chopped nuts such as walnuts or pecans.

Pairings:
Serve the tart with a side salad or roasted vegetables.

Suggested side dishes:
- Mixed green salad with a balsamic vinaigrette
- Roasted carrots with honey and thyme
- Grilled asparagus with lemon and Parmesan cheese

Troubleshooting advice:
- If the pastry is not cooked through, bake the tart for an additional 5-10 minutes.
- If the onions are burning, reduce the heat and add a splash of water to the skillet.

Food safety advice:
- Make sure to cook the onions until they are soft and caramelized to avoid any foodborne illnesses.
- Store any leftover tart in the refrigerator and consume within 3 days.

Food history:
Goat's cheese has been a popular ingredient in European cuisine for centuries. Corleggy goat's cheese is a type of Irish goat's cheese that is known for its tangy flavor and crumbly texture.

Flavor profiles:
The tart has a savory and slightly sweet flavor from the caramelized onions and balsamic vinegar. The goat's cheese adds a tangy and creamy flavor, while the thyme adds an earthy and herbaceous note.

Serving suggestions:
Serve the tart as an appetizer or as a main course with a side salad or roasted vegetables.

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Region: Irish

Taste: Savory, Tangy, Sweet, Creamy, Rich