Whether you are looking for an appetizer for Thanksgiving, Christmas or a dinner gathering these are a wonderful selection! I just adore goat cheese and when I saw an appetizer recipe for them I just had to try it! These are excellent straight out of the oven. Plus they can be carefully reheated the next day in the microwave for about 15 seconds on a paper-lined microwave safe plate. Be sure to find a pretty platter for them!
There are several steps to making them. I purchase my tart shells to save time and typically purchase red peppers already roasted. You can roast your own but that does add more time to the preparation. The onions are caramelized so allocate about 20-minutes to bring out the sweetness in them. There are not a lot of ingredients so each one is important.
You could make a full tart shell with this recipe but instead I purchased bite-size sweet tart shells to make them easier to eat as an appetizer. When you get to the topping ingredients you may need to adjust depending upon if you are making a full tart or just mini ones. The recipe is for full tart appetizer and you will have way too much topping for the mini tarts. Trust me I know!
Below are a few pictures from when I did roast the red peppers in the oven. I covered them with olive oil and roasted until “burnt” and the skin pulls off easily.
Inspired from Fine Cooking Appetizers: 200 Recipes for Small Bites with Big Flavor. For tips on roasting peppers.
Mini Bite-Size Sweet Tart Shells (24)
I purchase Clearbrook Farms
Roasted Red Peppers Ingredients:
2 medium red peppers
Onion Filling Ingredients:
1 tbsp. Olive Oil
1 medium sweet onion, roughly chopped
½ tbsp. coarsely chopped fresh thyme
1/2 tsp. salt
1/4 tsp. pepper
Onion Filling Ingredients – Part 2:
2 thin slices prosciutto, roughly chopped
6 large fresh basil leaves, chopped
1 tbsp. finely grated Parmigiano-Reggiano
Heavy Cream Topping Ingredients:
Note the below measurements are for a full tart – scale accordingly to how much you are making. For the mini tarts you need only a fraction of the below recipe.
1 cup heavy cream
1 Tbs. coarsely chopped fresh thyme
1/4 tsp. salt
1/4 tsp. pepper
About 1/3 cup crumbled goat cheese
Roasted Red Peppers Directions:
Set your broiler to “high” and position the rack 6-8 inches from the flame. Preheat the broiler. Line a cookie sheet pan with foil to protect the peppers from sticking and for easier clean up. Cut the peppers in half, core, de-seed and place cut-side down on the pan. Brush the tops of the peppers with olive oil. Broil the peppers for approximately 5 minutes or until skins are blackened.
Carefully place the roasted peppers in a heatproof bowl, cover and steam for a few minutes. I like to use a heatproof spatula or similar serving utensil to move the hot red peppers to the heatproof bowl. Once cooled carefully pull the skin away from the pepper. Cut into small pieces.
Onion Filling Directions:
Heat the olive oil in a skillet over medium heat. Add the onion filling ingredients and cook until the onions are soft and caramelized, about 15 to 20 minutes. Set aside and cool to room temperature.
Onion Filling Directions – Part 2:
Once the onions are at room temperature add them to a medium bowl and combine with the prosciutto, basil, parmigiano, and thyme.
Heavy Cream Topping Directions:
In a small bowl, whisk the heavy cream, eggs, salt and pepper.
Assembling the Mini Tart Shells Directions:
Preheat oven to 350. Place the mini tart shells on a baking sheet sprayed with non-stick spray. Distribute the onion filling mixture in the mini tart shells and top with goat cheese and the heavy cream mixture. Top with the roasted red peppers. Bake the tart until the custard is set, 20 to 30 minutes. Serve warm or at room temperature.