What's the trick to caramelizing onions?

Cook them in a stainless steel skillet low and slow with about 2 tablespoons of butter per large onion. Sugar isn't necessary to add, because the onions will release sugars as they cook making them nice and sweet. Caramelized onions take a minimum of 25 minutes to cook properly.

Do you have the pre-cook the puff pastry before making a tart?

In this recipe, No. Pre-cooking the tart would be necessary if you were using fresh fruits or vegetables with lots of juices, which this does not have.

How to Store Leftover Puff Pastry Tart:

Allow the tart to cool completely to room temperature to avoid moisture in the container. Store in a sealed container or wrap in foil and keep in the fridge for up to 3 days. You can reheat in the oven or eat it cold as a snack like I do. It's so good either way.

Caramelized Onion and Goat Cheese Tart

Description

This Caramelized Onion and Goat Cheese Tart has a golden flaky crust with a creamy goat cheese and honey spread. It's topped with sweet caramelized onions for an appetizer that is fit for a queen.

Ingredients

Scale

1 (17 ounce) puff pastry sheet (fresh is preferred, but frozen is great too)
2 tablespoons salted butter
1/2 large red onion, cut into 1/4 inch slices
1/2 large yellow onion, cut into 1/4 inch slices
1/2 teaspoon salt
1/8 teaspoon black pepper
4 ounces classic or original goat cheese (sit out at room temperature for 30 minutes before recipe to soften)
1 tablespoon honey
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon dried rosemary
1/4 teaspoon fresh thyme leaves + more to garnish (optional)
1 egg
1 tablespoon water
Optional: Balsamic glaze for drizzling at serving (Highly recommend)

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Instructions

Preheat the oven to 400 degrees. Add 1 tablespoon of butter into a large stainless steel skillet on the stovetop over medium low heat. Melt, then add in the onions and stir. Cover the skillet with a lid and cook for 10 minutes, stirring half way through.
Uncover, sprinkle in salt and pepper. Stir. Cover and cook another 10 minutes, stirring half way through. Uncover and toss in garlic. Cook for 3 minutes, stirring frequently. Remove from the heat and set aside once the onions are soft and caramelized.
Whisk the egg and water together to create an egg wash and set aside.
In a large bowl, add in goat cheese, honey, red pepper flakes, dried rosemary and fresh thyme. Stir until combined.
Line a cookie sheet with parchment paper and roll out the puff pastry dough. If you've bought two small sheets, just pinch the two pieces of dough together to form one long rectangle. Lightly score 1 inch from the edge by running a pizza cutter half way through the dough. This will create a crust around the outside. Spread the goat cheese mixture on the inside portion of the scored edge (like you would spread sauce on a pizza).
Spread the caramelized onions out over the goat cheese spread.
Brush the egg wash over the outer edge of the puff pastry. Bake for 13-16 minutes until golden brown.
Allow the tart to cool for 5 minutes and it will deflate a bit. Cut into smaller squares with a pizza cutter.
Drizzle with balsamic glaze if desired and/or top with more fresh thyme leaves. Serve and enjoy

Equipment

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Notes

Don't allow the puff pastry to get too warm. If it's frozen, leave out at room temperature 40 minutes before preparing. If it's fresh, remove it from the fridge right before using.
Taking the goat cheese out of the fridge 30-40 minutes before starting the recipe will make it much easier to spread without ripping the puff pastry.
Use the leaves only from the fresh thyme, with no stems.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: appetizer
Method: bake
Cuisine: American