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 thym
2 onio
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 c
heese 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 chees
e 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.


Patricia Scarpin said...

Sarah, I couldn't agree with you more - I love tarts made with puff pastry!
This looks scrumptious!

Pam said...

Ha, I didn't even know you had posted this when I did mine. I was just craving something tastier than the puff pastry disaster my mother tried to pass off over the weekend.

Curt McAdams said...

Puff pastry just isn't worth making... The frozen stuff works so well. I like the sound of the onions and cream cheese, too.