1 frozen puff pastry
4 Tbsp grapeseed oil (or other high temp oil)
2 tsp salt
4 oz plain goat cheese, softened
2 tsp dried thyme
1 Tbsp milk
2 Tbsp fresh rosemary, chopped
- Thaw Pastry: Thaw pastry dough on the countertop for 10-15 minutes or until it opens without breaking.
- Preheat: Preheat oven to 375°
- Roll Dough: Roll out the pastry dough lengthwise to the size of your tart pan. It will be wider than the tart pan and you will save that for cutting leaves. Lay it on top of the tart pan and gently press into the shape of the pan so that it is completely covered. Remove additional dough by rolling a rolling pin over the top.
- Heat Oil: Heat a heavy bottom pan on medium heat, add grapeseed oil and onions.
- Saute Onions: Saute onions, sprinkle with 2 tsp salt, stirring often until they are deep brown about 20-30 minutes. If using fresh chopped rosemary, stir it into the onions just before transferring to the tart.
- Spread Goat Cheese: Combine goat cheese, thyme, and milk. Spread on the bottom of the pastry.
- Assemble Onions: Top with caramelized onions and cut pastry leaves.
- Bake: Bake for 30 minutes.
- Category: Appetizer
- Method: Bake
- Cuisine: North American
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