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