Caramelized Onion Goat Cheese Tart (Print Version)
# Ingredients:
→ Base Ingredients
01 -
3 tablespoons extra virgin olive oil
02 -
4 large yellow onions, peeled and thinly sliced
03 -
½ tablespoon fresh thyme, minced
04 -
1 sheet puff pastry, thawed
→ Filling
05 -
4 oz goat cheese, room temperature
06 -
3 tablespoons heavy whipping cream, cold
07 -
¾ teaspoon kosher salt
08 -
⅓ cup fig jam or preserves
→ Finishing
09 -
1 egg, for egg wash
10 -
Fresh thyme leaves, for garnish
# Instructions:
01 -
Heat a large skillet over medium low heat. Add the olive oil and onions and toss to coat. Allow the onions to cook for 5 minutes, toss again, then turn the heat to low. Continue cooking the onions for 30-40 minutes, stirring every 5 minutes, until golden brown and jammy. Add the thyme at the halfway mark, once the onions start to become golden. Remove from heat to cool completely.
02 -
Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper. Using a mixer or food processor, whip the goat cheese, heavy cream and salt until light and fluffy, about one minute.
03 -
Roll out the puff pastry on a lightly floured surface until it's about ⅛" thick. Transfer to the prepared sheet pan. Score a 1-inch border along the inside of the puff pastry (not cutting all the way through), then dock inside the scored area with a fork.
04 -
Mix ⅓ of the cooled onions into the goat cheese mixture, then spread inside the border of the puff pastry. Swirl the fig jam on top of the goat cheese, then evenly distribute the remaining caramelized onions over the top.
05 -
Whisk together the egg with 1 teaspoon of water and brush over the exposed edges of puff pastry. Bake for 25-30 minutes until golden brown, moving the pan to the bottom rack for the final 5 minutes of baking.
06 -
Garnish with additional fresh thyme leaves. Allow the tart to cool for 5 minutes, then slice with a sharp knife and serve.
# Notes:
01 -
If the onions begin to burn during caramelization, reduce the heat immediately. Adding ¼ cup of water halfway through cooking helps loosen browned bits from the pan and will evaporate during the remaining cooking process.