- Dish type
- Pies and tarts
- Savoury pies and tarts
- Vegetarian pies and tarts
Delicious roasted red pepper and red onion tartlets with goat's cheese and piquante peppers.
Yorkshire, England, UK
11 people made this
IngredientsMakes: 6 tartlettes
- 320g shortcrust pastry
- 15g butter
- 2 red onions, sliced
- 75g roasted red peppers from a jar, torn into pieces
- 25g roasted sweet piquante peppers, chopped
- 8 roasted cherry tomatoes, halved
- 3 drops balsamic vinegar
- 100g goat cheese, in chunks
- 1 pinch ground black pepper
- 10g fresh thyme
- 1 teaspoon milk
MethodPrep:30min ›Cook:10min ›Ready in:40min
- Preheat oven to 180 C / 160 C Fan / Gas 4. Prepare flat baking tray with baking parchment.
- Unroll pasty sheet and use a circle cutter around 8cm to cut into six rounds. Place each pastry round onto baking tray.
- Melt the butter in a non-stick frying pan and gently fry the onions for 8 to 10 minutes until soft and tender.
- Add the roasted peppers, piquante peppers, cherry tomatoes and balsamic vinegar, stirring gently.
- Spoon mix into the centre of pastry rounds, leaving a small edge. Roughly lift up the edges to create tart shape.
- Disperse the goat cheese chunks between each tartlet. Brush the edges with milk.
- Season with black pepper and add a couple of thyme sprigs to each tart.
- Transfer to the oven and bake tartlettes for 10 minutes, until golden.
See it on my blog
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
LOVE-10 Nov 2016
- 2 red bell peppers, quartered lengthwise, seeded, and thinly sliced crosswise
- 1 tablespoon olive oil
- 1 (17 1/4-ounce) package frozen puff pastry sheets, thawed
- 1/4 cup herbed Boursin cheese (2 ounces), softened
- 1/4 teaspoon fresh thyme leaves
- 1/8 teaspoon kosher salt
- Preheat oven to 450°F.
- Cook bell peppers in oil in a large nonstick skillet over moderate heat, stirring, until softened, about 8 minutes, then cool.
- Unfold pastry sheets on a lightly floured surface and cut out an 8-inch round from each. Transfer rounds to a buttered large baking sheet and prick all over with a fork, leaving a 1/2-inch border around edges.
- Spread 2 tablespoons cheese evenly over each round, then scatter with peppers and sprinkle with thyme, kosher salt, and pepper to taste.
- Bake tarts in middle of oven until puffed and golden brown, about 15 minutes, then transfer to a rack to cool slightly.
- Cut each tart into 8 wedges and serve warm.
Dreamy Goat's Cheese, Thyme & Caramelised Onion Quiche
Goat's Cheese, Thyme & Carmelised Onion Quiche
I adore cheese and these Goat's Cheese Tartlettes are so delicious. Now if your not too keen on Goat's cheese these will work equally as well with some lovely strong cheddar or a mixture of cheddar & gruyere. You could use basil or oregano in place of the thyme.
The pastry is the one I make for virtually everything. It's a lovely rich & crumbly shortcrust. Be really kind to it. Don't overmix or overhandle it, be kind & gentle to it, keep it cool until baking and it will be just fabulous.
This recipe will make 12 x3" tartlettes or 24x 1.5" or even 1 large 8/9" tart.
To make around 12 tartlettes
If you prefer to measure your ingredients then here's the link to an Easy Conversion Chart
2oz vegetable shortening or lard
8oz plain flour
1oz grated cheddar
sprinkle of cayenne pepper
1 beaten egg to bind. perhaps a little water may be needed as well
2 large onions finely sliced
1 tbsp red wine or sherry vinegar
2 tsps brown sugar
1 oz butter
300 gms of goats cheese log.
50 gms Boursin
2 large eggs
1/4pt double cream
few sprigs of thyme chopped
Make the pastry by rubbing the fat with the flour until the breadcrumb stage, add the cheese & beaten egg & cayenne pepper, bring together & add a little water if necessary. Leave to rest for around 30 mins in the fridge before rolling out quite thinly.
Line the well greased tart tin (I quite often use a muffin tray if making individual tartlettes) with the pastry. Pop back in the fridge for about 20 minutes to firm up.
Heat the oven to 180c/360f
If you're making a large tart. then line the pastry with baking parchment and cover with baking beans or similar. Pre-bake for around 15 minutes, remove the beans and parchment and pop back in the oven until the pastry base is almost cooked. You won't have to pre-bake the pastry for the tartlettes. just fill as below.
Meanwhile fry the onions in the butter with a good pinch of salt gently until soft, add the vinegar & sugar and continue to cook until caramelised.
Beat the eggs, add the Boursin cheese and cream mix through. Add the thyme a few grinds of pepper & salt. Either mix the cooled onions in with the cream & eggs etc or place them on the pastry base, which ever you prefer.
Add to the pastry case. Don't be tempted to overfill if you've too much mixture. Thinly slice the goat's cheese log and arrange on the top. Sprinkle over a little grated nutmeg. Place the tart on a hot preheated oven tray & bake 180c/360f for around 15 mins, turn down to 160c for another 10 mins or so until the pastry is golden brown. Just test to make sure the filling is set and the pastry at the bottom is cooked through. Leave to cool to room temperature before removing from the tin.
Goat Cheese Tartelettes with Onion Jam
- For Onion jam-Heat oil in a pan and saute the onions until slightly browned and soft.Add in the vinegar,soy sauce and saute until its absorbed.Add honey and mix well.Add rosemary,salt and pepper.Combine,put off flame.
- Thaw the puff pastry sheets as per packet instructions.Roll out the sheets.Using a round cutter of 4",cut out rounds and place in each muffin cup such that the sides are adhered to the sides of the muffin tray.
- Crumble the goat cheese at room temperature,add pepper to taste.Add half a tsp of mixture in the puff pastry cups.
- Add a spoonful of prepared onion jam on top.Repeat the same for all other muffins cups.
- Pre heat oven to 400 degrees F and place the muffin tray in the refrigerator for 15 minutes covered with a cling wrap.
- Remove from refrigerator and place in the oven and bake for 10-12 minutes until the cheese is melted and the onion jam turns golden brown.
- Let it rest in the muffin tray for 5-6 minutes until its warm to touch and easy to pop it out from the oven.
*Always serve this with a paper towel as the cheese leaves out oil and can turn messy.
* Cream cheese can work great too instead of goat cheese. But I haven't tried that.
* You can use homemade puff pastry sheet too to make these tartlets !!
this cute tarts looks so tempting. lovely dish.
Cute scrumptious tartelettes, love that onion jam,thanks for sharing.
Fabulously looking tarts, I like the onion filling!
Yummy and different filling. I made with fruits.
that really seems to make a wonderful appetizer,pictures are very good too.
Wow. what an exotic dish. looking beautiful. I can see the flaky n crunchy exterior and soft sweet chewy interior. looks delicious.
wow. sounds so flavorful and yummy tart. lovely snack idea! liked ur presentation!
Perfect for an evening snack or appetizer :-)
nice recipe..I love goat cheese..
such a cute onion tarts, yummy too. well presented.
Very new n love to try. We can do it with normal cheese too right?
This is a very unique recipe and I love all the ingredients used here.
Never heard of onion jam.Very innovative.
looks so cute and want to try this:)
Onion jam is new & unique. looks yummy.
Tartlets looks so cute and an yummy filling
Very new to me.
Delicious looking tartelettes..Onion jam is new to me. Sounds yum and interesting..
so tempting and feel like grabbing them now.
Nice starter.. Would love it with tea
tartlettes looks do yummy especially when loaded with onions.
Getting pastry sheet is a huge task here. cheesy snack for kids.
wow.dis is new 2 me. and just inviting.
like the filling.. neat presentation..
Lovely tarts with yummy filling
looks so tempting n very very yumm
The best part there is the caramelised onions. I could have this any time :)
Very intestesting and innovative onion jam dear. Looks tempting and fabulous.
interesting.. will try soon
Looks yummm. Never tried a goat cheese before.
The onion jam looks really yumm, would love to try these tarts..
new & unique filling. lovely tartlettes
caramelised onion tart is my lifelong favourite, yours look delicious Julie!
wow great starters and fab taste
A unique recipe Julie. looks very good
wow..thts a fantastic recipe!! I would love to give this a try :)
Great tarts!! Looks yummy.
Also rosemary is one herb, which I like to use. Somehow it gives the freshness to any recipe it is added to.
Fig, Goats Cheese & Red Onion Tarts
We’re in the midst of fig season here in France and I’m loving it. Without a doubt they’re one of my favourite fruits and as we’re relative newbies here only in our second fig season they still feel rather decedent and exotic. Sadly we’re the only people I know of without a single fig tree in the garden so I have to rely on friends and a couple of our holiday home neighbours’ trees to feed my indulgence. I really must get around to planting our own trees next spring.
Last Saturday we were happily invited to my friend Debbie’s house for a spot of fig picking and horsey riding for Francesca. Five kilos later we came home (not counting the umpteen in our tummies). I’m afraid to say I put most of them in the freezer to make into jam when I’ve a little more time on my hands than this week. The rest were made into several batches of these gorgeous wee Fig, Goats Cheese & Red Onion Tartlets and a fabulous Fig & Pear Crumble (which I shall be blogging shortly too).
Master J adores his figs too, though they’re not the choicest of foods for a lad going through potty training. Last Autumn I took my daily walk with Jacques-on-my-back past one particular fig tree which he’d scream at as we got closer, screaming for me to pick him some. Funny at first, but the screaming carried on for the subsequent four months until well into January and there was snow on the ground, and each time with me painstakingly trying to explain the figs were all gone and he’d have to wait until next September. Anyway at least September’s come around again and he’s one very happy wee (and exceptionally regular) chappie. And a happy chappie with a few more words than last year, namely ‘Mummy pick fig NOW!’.
Anyway enough fig talk, on with the tarts, or tartlettes if I want to be really posh. I made several batches of these last year too, and always a success. The sweetness of the figs and balsamic caramalised red onions is cut through with a little sharpness from the goats cheese and the savory notes of thyme and addition of black pepper to the pastry. Perfect for parties and buffets, or as a nibble served with pre-dinner drinks or a starter with a few dressed leaves on the side. Admittedly they’re a tad on the fiddly side but can be made in large batches and handily frozen. And so well worth the effort.
I’m going for my first ever trio of bloggie competitions with this recipe, so keep on in there while I detail them all. Firstly, I was very pleased to see September’s One Ingredient Challenge is the Fig, a wonderful competition held jointly by Laura at How to Cook Good Food and Nazima at Working London Mummy (this month is Laura’s turn).
As thyme is such a crucial ingredient to my tarts I’m also entering Karen at Lavender and Lovage’s Herbs on Saturday Challenge (again I know, but it’s such a lovely competition!)
And last but most certainly not least my tarts are also entering Ren Behan’s Fabulicious Food Simple and in Season Competition, this month hosted by Katie at Feeding Boys and a Firefighter.
Phew, that’s a whole lot of competitions, now on with the recipe!
Fig, Goats Cheese & Red Onion Tarts
Makes 24 mini tartlets:
For the Pastry:
200g of plain flour, plus a little extra for rolling
100g of butter, cut into small blocks, straight from the fridge
100g of hard vegetable fat, cut into small blocks, straight from the fridge
a teaspoon of coarsely ground black pepper
For the Tarts:
3 tablespoons of olive oil
3 red onions, very finely sliced
2 dessertspoons of balsamic vinegar
12 to 15 very ripe figs (about 320g)
150g of goats cheese (preferably in a log shape)
a few sprigs of fresh thyme, leaves removed
a little more extra virgin olive oil for drizzling
2 small x12 tart or fairy cake tins
Start with making your pastry. I use a food processor for speed but you can make it by hand too. If you’re using a processor place all the ingredients (bar the egg yolk) in the bowl and whiz until the mixture resembles fine breadcrumbs. Add the egg yolk and continue to whiz. When it starts to come together in a ball it’s ready, add a few drops of very cold water until this happens. Remove from the processor and shape together. Wrap in cling film and place in the fridge for at least 30 minutes before using.
If you’re making the pastry by hand place all the ingredients (bar the egg yolk) together in a mixing bowl. Rub the fat into the flour with your hands until the mixture resembles fine breadcrumbs. Add the egg yolk splash and mix into the flour and fat with your hands, trying to bring it all together. When it comes together in a ball it’s ready. You may also need to add a few drops of water for this to happen. Wrap in cling film and rest in the fridge for 30 minutes.
Pre-heat the oven to 190ºC (gas mark 5, 375ºF).
Whilst the pastry’s resting make your filling. Heat the oil in a saucepan on a gentle heat. Add the finely sliced onions and cook slowly for 10 to 15 minutes, stirring regularly, until very soft. Stir in the balsamic vinegar and a pinch each of salt and ground black pepper. Allow to bubble for a minute or two before setting aside to cool.
Meanwhile cut each of the figs into 6 segments, and cut the goats cheese into 24 thin rounds.
Roll out the pastry on a floured surface as thinly as you can, to a one to two millimeter thickness. Cut into rounds with a 8cm diameter pastry cutter (or like me an upturned thin wine glass – every time I make tarts I curse myself for not having a correct sized cutter!). Re-work the leftover pastry until you have 24 pastry rounds.
Lay the rounds in the two tart or cake tins and press down lightly. Place a small teaspoon of the red onions at the bottom of each, followed by a slice of the goats cheese, a scattering of thyme leaves. Finally place three fig segments on the top of each, plus a fine grinding of black pepper and the merest drizzle of olive oil.
Place in the oven for about 20 minutes, until the pastry’s golden brown and crisp.
Sift the flour into a large bowl, then add the butter. Take a knife and begin to cut it into the flour until it looks fairly evenly blended, then add the Parmesan, mustard and a pinch of cayenne pepper, plus about 1½ tablespoons cold water to make a smooth dough, before discarding the knife and bringing it together with your fingertips. Then place the dough in a plastic food bag and put it into the fridge to rest for 30 minutes.
In the meantime, pre-heat the oven to gas mark 4, 350°F (180°C).
After that, roll it out as thinly as possible, use the cutter to stamp out 24 rounds and line the tins with them. (The pastry will stand proud of the rim of the cups to allow for shrinkage.) Then prick the bases and brush with the beaten egg. Now bake on the middle and top shelves of the oven (swapping them over halfway through to ensure even browning) for about 10 minutes, or until the pastry is just cooked through, then cool them on a wire rack.
Meanwhile, for the filling, melt the butter in a large frying pan and cook the onions very gently, uncovered and stirring often, for about 30 minutes, or until they have turned a lovely golden brown caramel colour. Then leave to cool and set aside until needed. You can also watch how to chop onions in our Cookery School Video on this page.
Now whisk the egg with the cream and mustard in a jug and add some seasoning. Next, spoon a little of the onion mixture into each pastry case, spread it out evenly and pour the egg mixture over. Cut each cheese log into 12 thin slices (wiping the knife between slices to cut more cleanly the cheese is quite soft, so you may have to reshape a few slices into rounds). Place a slice on the top of each tartlet, then top with a sprig of thyme and a sprinkling of cayenne pepper.
Bake for 20 minutes, or until puffy and golden, swapping the tins again halfway through cooking.
Goat's cheese & cranberry tartlets
Preheat oven to fan 200C/conventional 220C/gas 7. Lay pastry on a floured work surface. Using a round 7.5cm round pastry cutter, cut out as many circles as possible.
Sit them on oiled baking sheets and score a circle about 2.5cm in from the edge of each disc by pressing gently with a 5cm cutter. Pierce the middle of each with a fork, brush with egg and top with a little cranberry sauce or chutney.
Slice the cheese 5mm thick so you have a slice per disc (discard end rinds). Lay a slice on each tartlet, then top with thyme leaves, a drizzle of oil and a twist of black pepper.
Bake for 10-15 minutes until the cheese is golden and the pastry crispy. Cool for 5 minutes and serve warm, garnished with rocket leaves.
To the end of step 3 and keep covered in the fridge overnight. Half an hour before you serve, preheat oven to fan 200C/conventional 220C/gas 7 and continue from step 4.
Red onion and red pepper tartlettes with goat cheese recipe - Recipes
Heat the oven to 400°F. Stir the potatoes, sour cream, cheese, onions, chives and garlic powder in a medium bowl.
Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Cut into 36 (2-inch) squares. Press the pastry squares into 36 (1 1/2-inch) mini muffin-pan cups.
Spoon about 1 tablespoon potato mixture into each tartlet shell. Sprinkle with additional crushed French fried onions, if desired.
Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool in the pans on wire racks for㺊 minutes.
Flavor Variation: For Loaded Baked Potato Puffs, omit the onions and garlic powder. Do not stir the chives into the potato mixture. Stir 3 strips bacon, cooked, drained and chopped into the potato mixture. Spoon the potato mixture into the pastry cups and bake as directed above. Let cool and sprinkle with the chives.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.
You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.
Make sure the edges of your Puff Pastry are cut - a folded edge will not rise and puff.
Place Puff Pastry in the muffin pan cups before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it.
- 70g/2½oz salted butter, plus extra for greasing
- 70g/2½oz lard
- 300g/10½oz plain flour
- 1 tbsp olive oil
- 3 red onions, thinly sliced
- 1 tbsp brown sugar
- 2 tbsp balsamic vinegar
- 100g/3½oz feta
- 2 free-range eggs
- 200ml/7fl oz double cream
- salt and freshly ground black pepper
Grease 4 x 10cm/4in loose-bottomed tartlet tins with a little butter.
Rub the butter and lard into the flour in a large bowl until it resembles fine breadcrumbs. Add 2–3 tablespoons of cold water and use your hands to bring it into a rough dough (do not kneed). Split the pastry into 4 pieces and roll each quarter into a circle slightly larger than the tin. Carefully line the tins with the pastry. Refrigerate for 10–20 minutes or until needed.
Preheat the oven to 200C/180C Fan/Gas 6.
Put the oil in a large frying pan over a medium heat and add the onions. Cook for 10 minutes. Add the sugar, vinegar and season with salt and pepper. Cover and cook on a low heat for 20–30 minutes, until really soft and sticky. Set aside.
Meanwhile, line the chilled pastry cases with greaseproof paper and add ceramic baking beans or rice, and bake for 12–15. Remove the paper and beans and bake for a further 5 minutes, until lightly golden. Set aside to cool slightly.
Reduce the oven temperature to 160C/140C Fan/Gas 3.
Divide the onion and feta between the tins. Mix the eggs and cream together and season well with salt and pepper. Pour the egg equally into each tin and cook in the oven for 30 minutes, or until the egg mixture is cooked and golden-brown.
Spinach, Mushroom, and Goat Cheese Quiche
Love quiche but don’t love the carbs that come with it? Look no further, because this crustless Spinach, Mushroom, and Goat Cheese Quiche is everything you’ve been dreaming of, and more.
- 6 Large whole eggs
- 1/2 cup unsweetened milk of choice
- 1 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 oz frozen spinach (thawed and drained)
- 1 cup sliced mushrooms
- 1 Large garlic clove
- 2oz herbed cherve cheese
- 1 tablespoon olive oil
- Preheat the oven to 350ºF. Squeeze the excess water from the thawed spinach, set aside. In a medium bowl or blender, whisk together the eggs, milk, thyme, 1/4 teaspoon of salt, and a pinch of pepper. Set aside.
- Add 1 tablespoon of olive oil to a large pan and set to low heat. Add the mushrooms, garlic, and 1/4 teaspoon of salt and a pinch of pepper. Sauté the until the mushrooms are soft, add water as needed if pan begins to burn (about 5 to 7 minutes).
- Coat a 9 inch pie dish with non stick spray. Place the spinach and mushrooms in the bottom of the pie dish. Pour the egg mixture over the vegetables. Top with small pieces of herbed cherve.
- Bake for 20 to 22 minutes or until the top is golden brown (ovens may vary). Cut into six slices and serve.
- Serving Size: 1 large slice
- Calories: 177 kcal
- Fat: 10g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g
Keywords: Spinach, Mushroom, and Goat Cheese Quiche
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