Caramelized onion tart with gruyere and goat cheese |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Ingredients:
3 ounce(s) goat cheese |
1/2 teaspoon(s) lemon peel grated |
1/2 teaspoon(s) dried thyme |
1 package(s) sheet frozen puff pastry thaw according to directions |
1 tablespoon(s) unsalted butter |
1 tablespoon(s) extra virgin oil |
1 medium yellow onion halved and thinly sliced |
1/2 teaspoon(s) salt |
1 teaspoon(s) coarsely ground black pepper |
4 ounce(s) le gruyere cheese - emmi-cave aged katbach shredded, divided |
Directions:
1. Preheat oven to 400. Coast a large baking sheet with cooking spray.
2. In a small bowl combine goat cheese, lemon peel, and thyme. Mix well, set aside.
3. On a lightly floured surface, rl out pastry sheet to 16 x 10 inches; transfer to a baking sheet. With a knife, score an edge around the pastry, about 1 inch from the edge (do not cur through the dough). Using a fork, prick the dough all over, within the the 1 inch edge. Bake 13 to 15 min until slightly golden; place on a wire cooling rack.
4. Meanwhile, in a large saute pan, melt butter over medium heat. Add oil, onions, salt and pepper; cook, stirring occasionally, until soft and golden brown - 15 -20 minutes. Let cool slightly.
5. Place small spoonfuls of the goat cheese mixture on the crust within the edge. Sprinkle with half the Emmi Cave-Aged Kaltbach Le Gruyrtr. Top with onions and sprinkle with remaining Gruyere. Bake 10 minutes or until the cheese is melts. Let cool 5 min before slicing
6. Serves 12 as an appetizer or 4 to 6 as a meal
|
|