As published in our weekly "Food Corner" column in Israel's Maariv Style Magazine
If I could marry caramelized onions and goat cheese, I would, because they is no doubt that they were meant to be together. These tartelettes are proof. They are perfect for Shavuot (Jewish holiday starting today) as a first course or as an appetizer for a cocktail party. The goat cheese can be replaced with feta or blue cheese, according to preference.
The frozen (store-bought) puff pastry should be slowly thawed in the fridge for at least 6 hours before starting the recipe, and while making the recipe, you should work in a cold environment (might want to turn up the a/c) so that the fat in the dough doesn’t melt.
If you want the dough to really puff up, place the tartelettes in the fridge for about 30 minutes before baking.
Ingredients for 12 tartelettes:
10.5 oz. puff pastry, thawed overnight in the fridge
2 tablespoons olive oil
¼ cup dry red wine
2 tablespoons balsamic vinegar
2 tablespoons light brown sugar
3 red onions, peeled and sliced to ⅛ in. thick circles
3.5 oz. goat cheese, crumbled
Fresh thyme leaves
- Make the caramelized onions: heat a sauté pan on medium heat and add the olive oil, wine, balsamic vinegar and brown sugar, stir and bring to a boil. Place the red onion slices in the pan and cook for 3-4 minutes until the liquids evaporate (don't turn over). Allow to chill to room temperature..
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Prepare the tarts and bake: spread out the dough on a clean surface area and cut out 4 inch circles (or 4"x4" squares) and place onto the baking dish.
- Place one red onion slice in the center of each circle (caramelized side up) and evenly sprinkle the goat cheese over each tartelette.
- Bake for 20 minutes until the dough is golden. Sprinkle fresh thyme leaves over each taretlette before serving.