Remember, in a recent article, I told you about my recipe book When Katie Kitchen ? I do get tired still no flipping through it and it is still resting on my coffee table.

I propose here to revisit the tartlet caramelized onion and goat cheese. I’ve already done several times for appetizers and they are always a nice effect. It is absolutely delicious.

You know, it’s one of those recipes that you test once and then you repeat again a dozen times in the 2 months following… �� And this will be perfect for the test this weekend.


The tart and the caramelized onion and goat cheese

For a twenty tarts) Save Print Ingredients

  • 1 roll of dough laminated
  • 1 egg yolk + 1 c. c. milk
  • 3 medium onions (1 red + 2 yellow)
  • fresh goat cheese
  • 2 tbsp of a good balsamic vinegar
  • 1 tbsp of brown sugar
  • 2 tbsp olive oil
  • rosemary
  • pepper

 

Instructions

  • Preheat your oven to 200°.
  • Slice the onions and sauté them for about 15 minutes, in a saucepan, on low heat with the olive oil. When they begin to brown, deglaze with the balsamic vinegar and add the brown sugar. Mix well and leave to caramelize for about fifteen minutes, ensuring that the onions do not catch. Book.
  • Roll out the dough and using a small glass cone, cut out discs and place them on a sheet of parchment paper placed on a baking sheet. Press the center of the disks of dough with the bottom of the glass, so that a border is marked. Prick then the center with a fork, if not, by inflating, the dough will push your trim outside of the tarts.
  • Mix the egg yolk and milk and brush the edges of the disks of dough.
  • Place the caramelized onions in the center of the disk, about 1 rounded teaspoon. Then place a bit of goat cheese on top and sprinkle with rosemary and pepper.
  • Bake for about 15 to 20 minutes. It is necessary that the edge is golden brown.

 

Then you can eat them warm or cold which is perfect when you want to prepare a little in advance.


Inspiration of the Tart with onions and goat cheese : When Katie Kitchen

Written by Doc

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