Monday, October 15, 2007
Three Cheers for Frozen Puff Pastry!
Whomever invented frozen puff pastry should be given 1) a big kiss and 2) a portion of the proceeds from each sale. Really though, they have made the act of creating a delectable appetizer as easy as snapping your fingers...well, just about!
Sadly, this appetizer doesnt photograph as well as I had hoped because the caramelized onions end up resembling worms after a brief rain. Sigh...alas, it is delicious.
Goat Cheese and Caramelized Onion Tart
4 oz goat cheese
1/4 c. cream
1/4 c. fresh thyme
1 T. butter
1/4 c. white wine
2 puff pastry sheets
salt and pepper
Start defrosting the puff pastry and preheat the oven to the temp mentioned on the box.
Combine the cheese and the cream to make a spreadable texture.
Slice the onions thinly and brown in a pan with melted butter.
Once the onions are transparent and slightly yellow add the wine to deglaze the pan.
Lay the pastry sheets flat and spread the cheese evenly leaving a clear boarder.
Once the onions are caramelized turn off the heat and toss with the thyme.
Top the cheese lined portion of the puff pastry with the onions.
Stick the whole thing in the oven for the time mentioned on the box.
Be sure that the middle of the pastry sheets are fully cooked before you remove the tarts from the oven. Its not so fun to have droopy pastry bits!
I simply served the tarts cut into thin strips instead of leaving them whole. People are really intimidated by or too lazy to cut up someone else's dish.