{"id":4641,"date":"2026-08-25T14:19:15","date_gmt":"2026-08-25T14:19:15","guid":{"rendered":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/ricetta\/tartlets-with-goat-ricotta-cheese-and-caramelised-borettana-onions\/"},"modified":"2026-10-14T14:20:17","modified_gmt":"2026-10-14T14:20:17","slug":"tartlets-with-goat-ricotta-cheese-and-caramelised-borettana-onions","status":"publish","type":"ricetta","link":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/recipe\/tartlets-with-goat-ricotta-cheese-and-caramelised-borettana-onions\/","title":{"rendered":"Tartlets with goat ricotta cheese and caramelised Borettana Onions"},"content":{"rendered":"<p>Peel the onions, cut them in half horizontally.<\/p>\n<p>Spread knobs of butter on a small baking tin, sprinkle with cane sugar and arrange the half onions with the cut-side down. Dampen with 2-3 spoons of water, cover with an aluminium foil and put in the oven at 180\u00b0C for 15 minutes. Onions should be soft, but not mushy.<\/p>\n<p>Remove the aluminium foil, dribble some <strong>Balsamic Vinegar of Modena PGI<\/strong> on the onions and put back in the oven for 5 minutes so that they caramelise a bit.<\/p>\n<p>In a bowl mix the goat cheese with egg and cream. Flavour with salt, pepper and some thyme leaves.<\/p>\n<p>Cover tartlet moulds with the pate bris\u00e9e leaving en edge of 1.5cm.<\/p>\n<p>Top with the goat cheese cream and bake at 180\u00b0C for 15 minutes.<\/p>\n<p>Once baked, finish the tartlets topping them with a half caramelised onion and some leaves of fresh oregano, then serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Peel the onions, cut them in half horizontally. Spread knobs of butter on a small baking tin, sprinkle with cane sugar and arrange the half onions with the cut-side down. Dampen with 2-3 spoons of water, cover with an aluminium foil and put in the oven at 180\u00b0C for 15 minutes. Onions should be soft, [&hellip;]<\/p>\n","protected":false},"featured_media":4642,"menu_order":0,"template":"","meta":{"_acf_changed":false,"footnotes":""},"tipologia_piatto":[153],"chef":[18],"aceto_utilizzato":[144],"difficolta":[204],"collana":[],"class_list":["post-4641","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","tipologia_piatto-antipasti","chef-licia-cagnoni","aceto_utilizzato-aceto-balsamico-di-modena-igp-invecchiato","difficolta-media"],"acf":{"tempo_preparazione":30,"tempo_preparazione_source":{"label":"Tempo di preparazione","type":"number","formatted_value":"30"},"porzioni":"4 servings","porzioni_source":{"label":"Porzioni","type":"text","formatted_value":"4 servings"},"consortium_profile":"inv-4","consortium_profile_source":{"label":"Consortium Profile suggerito","type":"select","formatted_value":"inv-4"},"fonte":"","fonte_source":{"label":"Fonte","type":"url","formatted_value":""},"ingredienti":"<p><strong>Ingredients for 12-15 tartlets<\/strong><\/p>\n<ul>\n<li>1 pack of pate bris\u00e9e<\/li>\n<li>8 fairly large Borettana onions<\/li>\n<li>100g soft goat cheese<\/li>\n<li>60ml liquid cream<\/li>\n<li>1 egg<\/li>\n<li>fresh oregano<\/li>\n<li>40g butter<\/li>\n<li>20g cane sugar<\/li>\n<li><strong>Aged Balsamic Vinegar of Modena PGI<\/strong><\/li>\n<\/ul>","ingredienti_source":{"label":"Ingredienti","type":"wysiwyg","formatted_value":"<p><strong>Ingredients for 12-15 tartlets<\/strong><\/p>\n<ul>\n<li>1 pack of pate bris\u00e9e<\/li>\n<li>8 fairly large Borettana onions<\/li>\n<li>100g soft goat cheese<\/li>\n<li>60ml liquid cream<\/li>\n<li>1 egg<\/li>\n<li>fresh oregano<\/li>\n<li>40g butter<\/li>\n<li>20g cane sugar<\/li>\n<li><strong>Aged Balsamic Vinegar of Modena PGI<\/strong><\/li>\n<\/ul>\n"}},"_links":{"self":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/ricetta\/4641","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/ricetta"}],"about":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/types\/ricetta"}],"version-history":[{"count":0,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/ricetta\/4641\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/media\/4642"}],"wp:attachment":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/media?parent=4641"}],"wp:term":[{"taxonomy":"tipologia_piatto","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/tipologia_piatto?post=4641"},{"taxonomy":"chef","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/chef?post=4641"},{"taxonomy":"aceto_utilizzato","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/aceto_utilizzato?post=4641"},{"taxonomy":"difficolta","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/difficolta?post=4641"},{"taxonomy":"collana","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/collana?post=4641"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}