Cooking From Memory ~ A Recipe Journal

Roasted Goat Cheese Tart with Caramelized Balsamic Onions

Goat Cheese Tart

Once again, making an appearance tonight with good friends…

Rich goat cheese makes the perfect backdrop for the sweet and tangy onions in this palate-pleasing tart.  The addition of balsamic vinegar to the onions gives them sparkle and helps pull together the flavors of all the other ingredients. This savory tart is a cinch to take to a party, as it is terrific warm or at room temperature.

Ingredients ~

The Tart

  • 1 sheet of frozen puff pastry, thawed in the refrigerator

The Filling

  • 4 ounces goat cheese, softened at room temperature
  • 3 ounces mozzarella cheese, grated
  • ¼ cup sour cream
  • 3 Tablespoons grated Parmesan cheese
  • Salt and freshly ground black pepper to taste

The Egg Wash 

  • 1 egg
  • 1 Tablespoon water

The Balsamic Onions

  • 1 Tablespoon unsalted butter
  • 1 Tablespoon oil
  • 1 large onion, thinly sliced
  • Pinch of sugar
  • Salt and freshly ground black pepper to taste
  • 1 Tablespoon balsamic vinegar

Method ~

Preheat the oven to 400° F.

Roll the dough out into a 14 -by-10-inch rectangle on a lightly floured surface, and place it on a baking sheet covered with parchment. Refrigerate for 15 minutes.

Mix the filling ingredients together in a medium bowl and spread onto the dough, leaving a 1 ½-inch border. Fold the uncovered edge of the pastry over the filling mixture, making small pleats along the way.

Mix together the egg and water and brush around the edges of the pastry. Place in the oven and bake until golden brown, about 20 minutes.

To prepare the onions:

While the tart is baking, heat the butter and oil in a skillet. Add the onions and sugar and cook over medium heat until the onions are a deep golden brown, about 20 minutes.  Add the balsamic vinegar and season with salt and pepper.

Place the tart on a serving platter and arrange the onions on top. Slice and serve warm or at room temperature.

Make-ahead: The tart can be made up to 4 hours ahead and kept, covered, at room temperature.

Serves six to eight

With thanks to: The Big Book of Appetizers (page 121)

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