Carmelized Onion and Goat Cheese Tartlets

by Sally Holmes
Ingredients 3 onions thinly sliced 3 Tbsp. olive oil 1 cup of red wine 3 Tbsp. brown sugar 3 to 4 sprigs of thyme leaves removed and a few extra for garnishing each tart Salt & black pepper 2 sheets of puff pastry store bought I ea. goat cheese Splash of milk to brush the pastry rim (Serves 8) 1. Heat the oil in a pan and fry the onions over a low heat until softened but not browned, about 15 minutes. 2. Add half of the red wine and de-glaze the pan, allowing all the liquid to cook off. 3. Add the sugar, thyme, salt and pepper and cook for 5 more minutes. 4. Add the remainder of the red wine and once again continue cooking and stirring until the liquid has cooked off. 5. Place your puff pastry sheets on a floured surface and cut out the circles to desired size. You can also cut the pastry into 4 x squares to avoid wastage through offcuts. 6. Score the inside of the pastry with a small cookie cutter or a knife--don't cut all the way through--to make a small rim. 7. Brush the rim of each case lightly with milk, or and egg and milk mix and bake in a oven that has been preheated to 350° F for 10 minutes. 8. 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 caramelised onion. 9. 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 a further 20 minutes. 10. Serve immediately or later at room temperature For more holiday menu ideas, check out Haute Chefs LA's website and Instagram, @hautechefsla. Photograph: August Dering

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