Red Wine Caramelized Onions & Goat Cheese Tartlets

Red Wine Caramelized Onions & Goat Cheese Tartlets

I’ve been out of the kitchen for quite a while and I have seriously missed it. This lovely little recipe landed in my inbox from my favorite blog, The Simply Luxurious Life, and I was instantly inspired. I didn’t change a thing and it turned out absolutely delicious.

I’m obsessed with caramelized onions and the flavor of the wine soaked onions and thyme paired so beautifully with the tangy goat cheese and flaky puff pastry. It’s the perfect appetizer or mid day snack. I ate one cold the day after and the flavors were so bold and scrumptious!

So add this to your list to make and enjoy! Your taste buds will thank you. 🙂

Happy Eating!

Red Wine Caramelized Onions & Goat Cheese Tartlets

Recipe makes 8 tartlets.


3 onions, thinly sliced
3 tablespoons olive oil
1 cup of red wine
3 tablespoons brown sugar
3 – 4 sprigs of thyme leaves removed and a few extra for garnishing each tart
Salt & black pepper
2 sheets of puff pastry
1 large tube goat cheese
splash of milk to brush the pastry rim


Red Wine Caramelized Onions & Goat Cheese Tartlets

Heat the oil in a pan and fry the onions over a low heat until softened but not browned, about 15 minutes.

Red Wine Caramelized Onions & Goat Cheese Tartlets

Add ½ the red wine and deglaze the pan, allowing all the liquid to cook off.

Add the sugar, thyme, salt and pepper and cook for 5 more minutes.

Red Wine Caramelized Onions & Goat Cheese Tartlets

Add the remainder of the red wine and once again continue cooking and stirring until the liquid has cooked off.

Red Wine Caramelized Onions & Goat Cheese Tartlets

Place your puff pastry sheets on a floured surface and cut out the circles to desired size. You could also cut the pastry into 4 squares. This way you better optimize the pastry sheet with no wastage through offcuts.

Score the inside of the pastry with a small cookie cutter or a knife, but don’t cut all the way through, to make a small rim.

Brush the rim of each case lightly with milk, or and egg and milk mix (I find the egg just makes it a little darker but isn’t entirely necessary), and bake in a oven that has been preheated to 180C for 10 minutes.

Red Wine Caramelized Onions & Goat Cheese Tartlets

Remove from the oven and press down on the inner circle piece so that it drops down, it should come away where you have scored it, and fill each pastry case with the caramelized onion.

Top with the goat cheese (you can either crumble this or cut into discs), scatter over fresh thyme leaves and return to the oven to bake for 20 more minutes.



Snackin’ with Sarah Sellers: Goat Cheese & Mango Nachos

Goat Cheese and Mango Nachos

Last week American Idol kicked off Hollywood Week and I was serving up Cali inspired recipes for Yahoo! Music’s Lyndsey Parker and her Reality Rocks Blog!

Tonight it’s girl’s night in Hollywood so I’m keeping it dainty, delicious and super simple. Apparently I’m on a goat cheese kick so I had to satiate my taste buds with one more recipe full of my favorite cheese’s punchy flavor. The sweetness of the mango paired absolutely perfectly with the goat cheese.

Try it!!! I had to hold myself back from eating the whole tray…

Happy Eating!

Goat Cheese & Mango Nachos

▪    1 mango, diced
▪    1 avocado, diced
▪    1/4 cup tomato, diced
▪    2 tbsp cilantro, minced
▪    2 tbsp jalapeño, minced, reserve 1 tbsp
▪    1 tsp fresh lime juice
▪    2 tbsp red onion, minced
▪    1/4 kosher salt
▪    1/4 tsp fresh cracked pepper
▪    4 oz goat cheese
▪    tortilla chips, scoops

Preheat oven to 375.

Goat Cheese and Mango Nachos

Mix the mango and next 8 ingredients, through the black pepper, in a large bowl until well combined. Taste and adjust seasoning accordingly. Set aside.

Goat Cheese and Mango Nachos

Fill each chip with around 1 tsp of goat cheese.

Goat Cheese and Mango Nachos

Place on a cookie sheet and bake until the cheese has started to melt, around 10-15 minutes. Remove from the oven.

Top each chip with a teaspoon of the mango salsa.

Goat Cheese and Mango Nachos

Put back in the oven for 5 minutes. Sprinkle with the remaining tbsp of jalapeños and serve warm.

Bon Appétit!

Snackin’ with Sarah Sellers: Toasted Goat Cheese with Honey

Toasted Goat Cheese with Honey

Last night American Idol landed in Hollywood and I was cooking up my first recipe of the week for Yahoo! Music’s Lyndsey Parker and her Reality Rocks blog.

I love goat cheese. In fact I’m pretty much married to cheese in general, but goat cheese is at the top of my list. The hubby and I went to France last fall and we had the most impeccable goat cheese appetizer. Lightly browned, drizzled in honey and served with a hint of spicy arugula. So voila! Here’s my version of that amazing treat.

I apologize for the lack of pics in the process. Once the cheese landed on the skillet there was no touching a camera. You have to work quick before these suckers start to melt. Give it a try. It’s super easy and oh so delicious!

Happy Eating!

Toasted Goat Cheese with Honey
4 servings

▪    1/2 cup panko bread crumbs
▪    1/4 tsp cracked black pepper
▪    1/4 tsp kosher salt
▪    8oz goat cheese
▪    2 cups arugula
▪    1 tbsp extra virgin olive oil
▪    2 tbsp pine nuts
▪    2 tbsp red bell pepper, diced
▪    1/2 lemon, juiced
▪    honey for drizzling

Mix the panko, salt and pepper on a small plate. Slice the cold goat cheese into 1 inch circles.

Toasted Goat Cheese with Honey

Dredge in the panko and chill in the refrigerator for 15 minutes.

IMG_8330Toasted Goat Cheese with Honey

Place the arugula equally in 4 martini glasses and set aside.

Heat the oil in a large cast iron skillet over high heat until piping hot. Add the goat cheese and sauté until lightly golden brown, around 2 minutes on each side.

Toasted Goat Cheese with Honey

Remove from the heat and lightly toast the pine nuts until fragrant.

Place the goat cheese on top of the arugula, two per glass, and drizzle with the honey. Top with the pine nuts, red bell pepper and a drizzle of lemon juice.

Bon Appetit!

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