These onion tartlets are a good distraction for any potential employers who happen to have the munchies. They make a great follow up if you’re still hungry after the Ponzu Ginger Shrimp Ravioli.
- Yield: 9 tartlets
- Preparation Time: 55 Minutes
- Cooking Time: 30 Minutes
- 2 tablespoons extra virgin olive oil
- 3 sweet onions such as Vidalia
- ½ teaspoon kosher salt, to taste
- ¼ cup vegetable stock
- 8 ounces goat cheese, room temperature
- 1 teaspoon freshly ground black pepper
- 1 sheet frozen puff pastry
- ½ tablespoon roughly chopped fresh thyme
How to Make It
- To a medium skillet set over medium heat, drizzle in the olive oil and add the diced onions. Sprinkle in the salt and stir occasionally. After 5 minutes, pour in the vegetable stock and stir. Reduce the heat to low and let the onions cook until caramelized, about 25 to 30 minutes.
- Remove the onions from the heat and set aside to cool completely.
- In a small mixing bowl, combine the goat cheese and black pepper. Mix well using a rubber spatula. Set aside.
- Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
- Unroll the defrosted puff pastry and place on the baking sheet. Spread the goat cheese evenly over the entire sheet of puff pastry, leaving a ½-inch border on all sides. Spoon the caramelized onions evenly on top of the goat cheese and sprinkle with the fresh thyme.
- Bake for 25 to 30 minutes, or until golden.
- Let cool for 10 minutes, then slice into approximately 2 × 3-inch tartlets.
- Serve immediately.