Holiday Eats

Need to find something that you can make for a holiday party or potluck? Something that you can make ahead... tastes better with time... and doesn't need to be reheated? Try this:

GOAT CHEESE AND ONION TARTS
(via epicurious). (Note from Lisa: Don't be put off by this recipe being long -- it's super easy but just very detailed since they explain how to make and roll the dough, something many of you already know how to do. The filling (which is only 4-5 ingredients -- can all be beaten together in about two minutes!). The longest steps are carmelizing the onions which can be done while waiting for the dough to chill in the fridge. I read in the reviews that this dish also freezes and reheats well.)
To make these tarts, two 13 1/2 x 4 x 1-inch tart pans with removable rims are ideal; however, you could also use one 11 x 1-inch round tart pan with a removable rim.

For pastry dough
1 1/4 sticks (10 tablespoons) cold unsalted butter
2 cups all-purpose flour
1/2 teaspoon salt
2 to 4 tablespoons ice water
3 onions (about 1 1/2 pounds total)
2 tablespoons olive oil
pie weights or raw rice for weighting shells

Filling
3 onions, thinly sliced

10 ounces soft mild goat cheese (about 1 heaping cup), softened (Note from Lisa: I didn't have any on-hand so I used 8 oz cream cheese instead which worked fine)
1 stick (1/2 cup) unsalted butter, softened
3/4 cup sour cream
3 large eggs
1 teaspoon fresh thyme leaves

Making the dough:
Cut butter into bits and in a bowl with a pastry blender or in a food processor blend or pulse together with flour and salt until mixture resembles coarse meal. Add 2 tablespoons ice water and toss with a fork or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing with fork or pulsing to incorporate, to form a dough. On a work surface smear dough with heel of hand in 3 or 4 forward motions to make dough easier to work with. Divide dough in half and pat each half into a rectangle, about 6 by 3 inches. Chill rectangles, wrapped separately in plastic wrap, at least 1 hour and up to 1 week.

Carmelizing the Onions
Thinly slice onions and in a large skillet cook with salt to taste in oil, covered, over moderate heat, stirring occasionally, 10 minutes, or until softened. Cook onions, uncovered, stirring, until golden brown and any liquid in skillet is evaporated. (Note from Lisa: carmelizing them really makes the difference -- they turn very sweet and flavorful. You can bring out their flavor even more by adding a teaspoon or two of balsamic vinegar at the end)

Preheat oven to 375°F.

Rolling out the Dough
On a lightly floured surface roll out 1 dough rectangle into a 16 x 6-inch rectangle and fit it into a 13 1/2 x 4 x 1-inch tart pan with a removable fluted rim. Roll a rolling pin over pastry to trim it flush with top of rim and prick bottom of shell in several places with a fork. Make 1 more tart shell in another tart pan in same manner.

Line shells with foil and fill with pie weights or raw rice. Bake shells in middle of oven 10 minutes. Carefully remove foil and weights or rice and bake shells until pale golden, about 5 minutes more.

Assembling the Tarts
While shells are baking, whisk together goat cheese, butter, and sour cream until smooth and whisk in eggs until combined well. Season custard with salt and pepper.

Spread onions evenly in shells and pour custard over onions. Sprinkle thyme over custard and bake tarts in middle of oven 20 minutes, or until puffed and golden. Cool tarts in pans on racks (filling will deflate). Tarts may be made 2 days ahead, cooled completely in pans, and chilled, covered, in pans. Reheat tarts in pans, uncovered, in a 350°F. oven about 15 minutes to crisp crusts. Remove rims from pans.

Cut tarts crosswise into 3/4-inch-wide slices to make about 32 hors d'oeuvres and, if desired, halve slices crosswise to make about 64 hors d'oeuvres. Serve tarts warm or at room temperature.

Makes about 32 large or 64 small hors d'oeuvres.

Gourmet
September 1997

The reviews of this dish are all positive. Plus 100% of people that reviewed this dish said they'd make them again. I made it for my office potluck tonight. Made a small taster and tried it yesterday -- yum. this dish could be used for a brunch or a cocktail party.