Sweet Onion and Goat Cheese Tarts (Print Version)
# Ingredients:
01 -
1 tablespoon butter
02 -
1 large yellow onion, thinly sliced
03 -
2 stems fresh thyme, plus extra for garnish
04 -
1 teaspoon brown sugar
05 -
1 sheet frozen puff pastry, thawed but still cold
06 -
2 ounces fresh chèvre (goat) cheese
07 -
Extra virgin olive oil, for garnish (optional)
# Instructions:
01 -
In a sauté pan, melt the butter over medium heat. Add the onions and thyme stems, and sauté, stirring often, for 15 minutes.
02 -
Add the brown sugar to the onions, and continue sautéing for another 10 minutes, adjusting the heat if the onions are browning too quickly. Remove the thyme stems when done.
03 -
Preheat the oven to 400°F (200°C). Lay out the cold puff pastry on a floured surface and use a 2¼-inch (5.5cm) biscuit cutter to cut out 9 circles.
04 -
Arrange the pastry circles on a baking sheet. Top each circle with a portion of the caramelized onion mixture, then crumble chèvre cheese over the onions.
05 -
Bake for 20 to 25 minutes, until the pastry is golden and crisp around the edges.
06 -
If desired, finish each tart with a light drizzle of extra virgin olive oil and a small sprig of fresh thyme. Serve warm.
# Notes:
01 -
These elegant tarts can be prepared up to the baking stage and refrigerated for up to 24 hours before baking.
02 -
For the best results, ensure the puff pastry remains cold until just before baking.