Tuesday, January 14, 2014

Caramelized Onion and Goat Cheese Tartlets

Many of you know by now how much I do not like baking anything from scratch. My baking only involves pre-made doughs and usually non-sweet stuff. Pizzas, savory tarts and pies, breakfast biscuits, croissants, vegetable puffs and the sort. Occasionally, I make cookies and brownies too, for the kids - you know, the Betty Crocker, Nestle kinds. But I usually tend to have puff pastry sheets in my freezer and make savory appetizers, like this one. The caramelization and flavoring of onions is what takes some time and effort (for me, that is) in this but it is so worth it.

Back in Bangalore was when I first had this onion jam. On a pizza with goat cheese and tomatoes, that totally rocked, from a restaurant called Chez Marrianick. In the recipe here, I've used balsamic vinegar and sugar that are used to make the onion jam, but stopped short of it and have just flavored the caramelized onions with them. The tart-sweet flavors from the onions and the saltiness of the goat cheese are a match made in heaven.


1 roll puff pastry sheet, thawed
2 medium yellow onions, sliced
1 tbsp balsamic vinegar
1.5 tsp brown sugar
1/4 cup crumbled goat cheese/feta (Brie, gruyere or gorgonzola work well too)
2 tbsp olive oil
1 tsp chopped flat-leaf parsley (optional)


In a heavy-bottomed pan, mix onion and oil and season with salt. Cook on medium heat for about 10 minutes, stirring occasionally. Turn heat to low and continue to cook for another 10-12 minutes, until caramelized. Again stirring occasionally, scraping bits stuck to the bottom of the pan.
Add vinegar and sugar, stir to coat well. Continue to cook for another 5 minutes on low heat. Keep aside and let cool.
Pre-heat oven to 350 degrees.
Unfold puff pastry and roll lightly to even the folds. Cut them into 2 inch squares (or into rounds using a cutter). Place on a cookie sheet.
Using a butter knife, score a centimeter thick border around the edges, making sure it's not cut all the way through. Using a fork prick the base all over, avoiding the borders.
Top the pastry squares (or rounds) with caramelized onion jam, keeping them within the score marks.
Place some crumbled goat cheese on top.
Bake in the oven for 15-20 minutes, until the pastry is golden brown.
Garnish with fresh chopped parsley.


divya said...

Delicious, Drooling here

Mandira said...

Happy New Year Vani. The tartlets look so beautiful, perfect for this snowy day.