Caramelized Onion & Goat Cheese Tart with Fried Sage

By á-2421

Ingredients

• 3 Tbsp unsalted butter
• 5 large yellow onions, sliced, about 1/8 inch thick
• Salt
• Pepper
• 1/3 cup white wine
• 16-18 oz box frozen puff pastry
• 1 egg
• 6 Tbsp goat cheese
• 5 Tbsp olive oil
• 20 fresh sage leaves

Details

Preparation time 10mins
Cooking time 75mins
Adapted from

Preparation

Step 1

Preheat oven to 400. In a large pot, heat butter on medium high. Add about half the onions and cook for 5 minutes. Add remaining onions and season generously with salt and pepper. Stirring occasionally to break up the rings and prevent burning, cook for about 10 minutes, until there is some browning at the bottom of the pan.

Add wine, scraping up any browned bits. Reduce heat to medium low and remove puff pastry from the freezer to thaw.

Cook the onions for about 30 minutes more, stirring every few minutes, until they are fully caramelized. Look for a rich brown colour and an almost sticky consistency.

On a lightly floured surface, roll each sheet of dough into a 10 " by 10 " square. Lightly score them with a fork several times, leaving about a 1 inch border around the edges. Whisk the egg with a tsp of water to create an egg wash and brush it around the 1 inch border. Transfer the dough to parchment paper lined baking sheets. Divide the onions between the two sheets of dough, spreading them out evenly but leave the 1 inch borders. Dot each tart with 9 tsp of goat cheese. Bake until the dough is puffed and golden, about 20 minutes.

In the meantime, heat the olive oil in a small saucepan until smoking. Working in batches of a few leaves at a time, fry the sage for about 15 seconds until the leaves start to brown. Use tongs to transfer to a paper towel lined plate to drain the excess oil. Top the finished tarts with fried sage leaves. Makes 2 tarts, about 8 appetizer portions or 4 entree portions.