Skip to content

Balthazar Goat Cheese Onion Tarts

October 25, 2011

by Elizabeth

I’ve had these tarts at the top of my “recipes I must make immediately” google doc for the past year, ever since Emily and I had our first magical dinner at Balthazar. Lucky for her, Emily can now eat there whenever she pleases (if she can get through the ridic reservation line that is), but I’ve been left to merely dream about their goat cheese onion tart. Somehow it’s taken me this long to try to fit this recipe into a menu – but the tarts finally made their glorious appearance at dinner club this month. Lucky for me, the recipe produced twice what I was expecting, so it’s been Balthazar tarts for lunch every day since – no reservations required.

Balthazar Goat Cheese Tarts, makes 8 4-inch tarts or 16 muffin-tin-sized tarts or 2 9-inch tarts

Pastry dough of your choice – enough for two pie crusts. (I bought mine…shhhh)
1/4 Cup Olive Oil
3 Large Yellow Onions, halved through the stem end and thinly sliced into 1/8″ half-moons.
1 Sprig of thyme, minced, or 1/4 tsp. dried thyme
1 tsp. Salt (divided 1/2 tsp each)
1 tsp. Freshly ground black pepper (divided 1/2 tsp each)
8 Ounces fresh goat cheese at room temperature
8 Ounces cream cheese at room temperature
2 Extra large eggs

First you need to caramelize the onions. Heat the oil over medium heat and add the onions, thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. Let the onions cook slowly, stirring regularly, until they are a deep golden brown. Be patient, don’t turn the heat up (it will burn them). This may take 45 minutes or so. If you’re really feeling wild, add a splash (no more than a tablespoon) of balsamic vinegar while the onions are cooking. When they have reduced to about 4 cups, are soft and deep golden brown, and smell divine – remove from the heat. Let cool.

Meanwhile, mix the cream cheese, goat cheese, eggs, 1/2 teaspoon of salt and 1/2 teaspoon of pepper in a food processor or with a mixer. Mix until very smooth.

Make sure your dough is rolled to 1/8 inch thick. Cut dough into circles to fit pan of your choosing. Trim edges. Prick bottoms with a fork. Parbake the crusts at 350˙ for 15 minutes. Remove from oven, and spread the onions evenly on the bottom of the tarts. Top with goat cheese mixture, filling each almost to the top. Return tarts to the oven and bake for 15 more minutes, until the tops begin to crack. Serve warm.

3 Comments leave one →
  1. October 25, 2011 12:18 pm

    These look delicious. I’m totally obsessed with goats cheese, it is simply amazing.

  2. Blair Lindsey permalink
    October 25, 2011 7:29 pm

    Liz- these were so good & I don’t even like onions. Will you please bring them for our December supper club? I haven’t planned anything else on the menu, but I know we have to have these! 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: