Caramelized Red Onion Tarts
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 1 red onion, thinly sliced into rounds
- 2 Tbsp balsamic vinegar
- 2 Tbsp sugar
- 2 Tbsp fresh rosemary
- sea salt and freshly ground pepper
- 1 sheet frozen puff pastry, thawed in the fridge
- 1 cup crumbled soft goat cheese
- 2 Tbsp chopped fresh parsley
Preheat oven to 375. Lightly grease a rimmed baking sheet or line with parchment paper.
Heat the olive oil and butter i a large skillet over medium-high heat until sizzling hot. Add the onion, vinegar, sugar and rosemary and season with salt and pepper to taste. Reduce heat to low and cook for about 15 minuts, stirring occasionally, until most of the liquid has evaporated and the onion is caramelized. Remove from the heat and cool slightly.
While the onion is cooking, flatten the pastry on a lightly floured surface and rool out several times, smoothing out the folds, to creat a 12 inch square. Cut into 3 inch rounds using a biscuit or round cookie cutter. Transfer to the prepared baking sheet and using a 2 3/4 inch round cutter, make an indented border on the cust pastry rounds, being careful not to cut all the way through. Refrigerate for about 30 minutes.
Stir the goat cheese and parsley together in a small bowl and season with salt and pepper to taste.
Bake pastry rounds to 10 minutes.
Remove the pastry from the oven, depress and remove the top layer of the puffed centres with a small knife, and spread a heaping teaspoon of the cheese mixture into the centre of each. Return to the oven and bake for 5 minutes more, until the pastry is golden brown and puffy and the cheese is warm. Remove from the oven and top each tart with 3 or 4 rings of the caramelized onions. Serve warm.