Sunday, September 28, 2008

Caramelized Onion and Goat Cheese Tarts

My MiL and sFiL are in town this week for MiL's birthday. They arrived in on Friday, just in time for us to go to their hotel room to watch the first presidential debate. I know, we're classy, eh? Using the in-laws for their hotel TV. Can't help it, yo. We don't own a TV. We're crazy like that.

Of course such an occasion calls for plenty of tasty hors d'oeuvre to munch on whilst watching the perennial pissing contest that is our electoral system. I've been wanting to make these little tarts for a while, but Husband is not the biggest fan of this combo of flavors. Perfect opportunity to try it out. Along with the tarts I made mini Pigs in a Blanket using Beef Lil' Smokies instead of turkey kielbasa. Turned out beautifully. I also whipped up some spicy peanut sauce to go with some fresh rolls. I spaced on taking a picture of the rolls and they were quickly devoured. Pair it all with some fresh berries, a cheese plate and great company and it almost filtered out the complete frickin' joke that is John McCain.


Caramelized Onion and Goat Cheese Tarts
Makes 8 small tarts

1 pkg. ( 2 sheets) puff pastry, at room temperature
1 lb. red onions, slivered
4 tablespoons butter
pinch sea salt
4 oz. goat cheese
cracked pepper
1 egg, beaten

In a large sauce pan melt the butter over medium heat. Add the onions and toss to coat with the butter. When the onions are translucent and soft turn the heat down to med-low. Add a pinch of salt. Stirring every 5-10 minutes or so allow the onion to completely caramelize. This process will take up to two hours depending on the level of heat you're using. Lower heat = longer caramelization but less attention is needed to keep from burning. Higher heat = quicker caramelization but you must stir every couple of minutes over an hour to keep from burning. You'll know the onions are finished when they are dark and sweet as candy. Preheat the oven to 400 F. Lay out the puff pastry and use a large drinking glass or round cookie cutter to make 4 circles, about 3 inches across. Each sheet yields 4, but if you mash the pastry back together and roll it out you'll get more. I had little success with this because it kept pulling back in on itself. Lay the rounds on a parchment lined baking sheet and brush with the beaten egg. Top with an 1/8th of the onions and 1/2 oz of goat cheese. Top with cracked pepper. Repeat with remaining ingredients. Bake at 400 F for 20 minutes or until puff pastry is puffed and golden brown and the goat cheese is browned in spots.


Kristin said...

You must be the most popular party guest, like, EVER. You can come to my house anytime, as long as you promise to bring something involving puff pastry and cheese. But not goat cheese, because I think it tastes like a barnyard smells.

You can tell what a gracious hostess I would be.

cookiecrumb said...

Where ya wanna watch the Palin disaster on Thursday?
Come on up to San Rafael. We got a TV.

Sweet Bird said...

Kristin - I'll top 'em with some Manchego...where's the party?

Cookiecrumb - Ahh...I might have to take you up on that. I hope Biden mauls her.

Kristin said...

Manchego is good. We like Manchego. Last year, the MiL bought far too many quinces and made far too much quince paste, which is the traditional accompaniment to Manchego. We ate it all winter long. I may have OD'd a little, but I think I'm over it now.

chou said...

caramelized onion and goat cheese tarts sound wonderful!

Jude said...

I'm missing out on a lot of stuff by being scared of puff pastry. I do like caramelizing onions, though. Great tips!

Anonymous said...

I made this for some friends and it was fantastic! Thank you so much for the easy and great recipe!