Carmelized Onions & Goat Cheese Tartlets

By KDCooks

Ingredients

• 1 package (17.3 ounces/2 sheets) puff pastry, defrosted
• 2 TB olive oil
• 4 cups thinly sliced yellow onions (2 large onions)
• 2 large garlic cloves, minced and pasted
• salt and freshly ground black pepper
• 1/4 cup dry white wine
• 1 sprig fresh thyme
• 2 bay leaves
• 1/2 cup chicken stock
• 4 tablespoons freshly grated Parmesan
• 4 ounces garlic-and-herb goat cheese (recommended: Montrachet)

Preparation

Step 1

Preheat the oven to 425 degrees F.

Heat olive oil in a large skillet and cook onions until carmelized (don't stir once they start carmelizing as it brings down the temperature).

Add garlic and wine- cook until reduced and nearly dry.

Add the thyme, bay leaves and stock. Season with salt & pepper. Bring to a boil and simmer until reduced to nearly dry. Remove from the heat.

While onions are carmelizing, unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square.

Using a small biscuit cutter, cut circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet.

Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.

Using a sharp paring knife, score a 1/8-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a teaspoon of grated Parmesan on each round, staying inside the scored border.

Place onion mixture on each circle, again staying within the scored edge. Crumble goat cheese on top of the onions.

Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven.

Serve hot or warm.