Caramelized Onion Tart with Goat Cheese
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-8
Ingredients
  • 1 TBS olive oil
  • 1 TBS butter
  • 3 large onions, sliced, about 1lb, or 3 cups sliced
  • ½ tsp each: dried thyme and dried basil
  • 4 oz goat cheese
  • 4 TBS half and half or whole milk, divided
  • ½ tsp salt
  • 1 sheet puff pastry
  • ¼ cup strawberry vanilla rhubarb Fired-Up Jelly
Instructions
  1. Add the olive oil, butter and onions to a large skillet. Saute over low heat for 40-50 minutes, stirring every 5 minutes. For the first 15 minutes, keep the pan covered to let the onions steam in their own moisture and soften. At 20-25 minutes, mix in the thyme and basil. Continue to saute until the onions are golden and jammy. If at any point the onions are getting too brown (burning on the edges), turn down the heat. You can also add a splash of water if the pan is getting too dry.
  2. Remove the onions from the heat and let cool completely.
  3. Meanwhile, use a mixer to whip together the goat cheese, 3 TBS half and half, and salt.
  4. Preheat the oven to 400 F.
  5. Roll out the puff pastry on a lightly floured surface so that it is about ⅛th inch thick. Transfer to a parchment lined baking sheet. Leaving a one inch border intact, pierce the pastry with a fork.
  6. Mix together about one third of the onions and the goat cheese mixture and spread this over the puff pastry, leaving a one inch border. Spread the strawberry rhubarb vanilla jelly over the goat cheese mixture and top with the remaining caramelized onions.
  7. Brush the one inch border of the puff pastry with the remaining tablespoon of half and half.
  8. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and cooked through in the middle.
  9. Cut into 8 wedges and serve while still warm.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/caramelized-onion-tart-with-goat-cheese/