I am always looking for new, fun appetizer recipes to be able to take to parties. In my head I attend a lot of these fancy gatherings full of delicious and inventive apps. In reality that’s not so much true at all, but I’ll take an excuse to make a fun appetizer where ever I can get it. And this Caramelized Onion and Goat Cheese Tart hits all the marks for me.
Half the ingredients come from the freezer section, prepped and ready for you. So it really couldn’t be an easier dish to make. The only other part that requires any kind of effort is caramelizing the onions. And that only serves to make your house smell amazing so its really not too much of a sacrifice on your part.
Let’s talk wine:
Because, let’s be real, whether you are eating this at a party or at home by yourself (don’t judge me) you are going to want wine. This is a dish that is full of big, rich flavors so when selecting a wine you don’t want to pick anything too light. Your best choice is to go with a Viognier. This bold, aromatic, and highly fruit forward varietal is ideally suited with any food preparations that bring out sweetness, like caramelizing. The fruitiness of this varietal can stand up to the caramelized onions but it still has enough acid to cut through some of the richness and make it a great match for the goat cheese too.
- 1 14oz sheet frozen puff pastry
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 oz goat cheese
- 2 large onions, halved and thinly sliced into half moons
- ½ teaspoon kosher salt
- 2 tablespoons balsamic vinegar
- Freshly ground black pepper to taste
- 10 fresh thyme sprigs
- 2 tablespoons brown sugar
- First pre-heat the oven to 400°F
- Roll out the puff pastry into a 9 x13 rectangle. Place the pastry on a baking sheet and bake until golden brown, about 15 minutes. Let cool slightly.
- Meanwhile, heat the olive oil and butter in a large skillet over medium-high heat.
- Add to onion and sauté for 5 minutes. Then add the brown sugar and salt, lower the heat to medium and cook for another 10 minutes, stirring occasionally.
- Add the vinegar and scrape up any bits stuck to the bottom of the pan.
- Simmer for another couple minutes until the mixture has thickened.
- Spread the mixture evenly over the puff pastry, leave about a ½ inch border along the edges. Dot with the goat cheese and scatter the thyme sprigs.
- Return to the oven to bake until golden brown and crisp, about 10 minutes.