Caramelized Onion and Goat Cheese Tart

Instructions

1. Step 1

   Preheat the oven to 200°C. Line a baking sheet with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Heat the olive oil and butter in a large skillet over medium heat. Add the onions and salt, then cook, stirring regularly, until softened.

   Timer: 10 min (fixed)

   Ingredients used: 20.0 gr Butter, 30.0 ml Olive Oil, 4.0 gr Salt, 450.0 gr Yellow Onion

   Cookware: large skillet, wooden spoon

3. Step 3

   Reduce to low heat and cook the onions until deeply golden and reduced, stirring more frequently as they darken.

   Timer: 30 min (fixed)

   Cookware: large skillet, wooden spoon

4. Step 4

   Stir the brown sugar, balsamic vinegar, black pepper, and 1 ¼ tbsp (3 gr) of thyme into the onions. Cook until the vinegar has been absorbed and the mixture looks glossy.

   Timer: 3 min (fixed)

   Ingredients used: 15.0 ml Balsamic Vinegar, 1.0 gr Black Pepper, 10.0 gr Brown Sugar, 3.0 gr Thyme

   Cookware: large skillet, wooden spoon

5. Step 5

   Transfer the caramelized onion mixture to a medium bowl and let it cool until no longer hot.

   Timer: 10 min (fixed)

   Cookware: medium bowl

6. Step 6

   Place the puff pastry on the prepared baking sheet. Score a 2 cm border without cutting through the pastry, then prick the center all over with a fork.

   Ingredients used: 320.0 gr Puff Pastry

   Cookware: baking sheet, fork, parchment paper, sharp knife

7. Step 7

   Beat the egg in a small bowl and brush it over the pastry border.

   Ingredients used: 1.0 piece Egg

   Cookware: pastry brush, small bowl

8. Step 8

   Spread the cooled onion mixture inside the border. Scatter the goat cheese and the remaining 1 ¼ tsp (1 gr) of thyme evenly over the onions.

   Ingredients used: 180.0 gr Goat Cheese, 1.0 gr Thyme

   Cookware: baking sheet

9. Step 9

   Bake at 200°C until the pastry is puffed, crisp underneath, and golden around the edges.

   Timer: 25 min (fixed)

   Cookware: baking sheet, oven

10. Step 10

    Let the tart rest briefly, then cut it into 6 portions and serve warm.

    Timer: 5 min (fixed)

    Cookware: sharp knife