French Onion Tart


Just about the time the weather begins to get crisp and cool, I love to make French onion soup. Considering that we are still experiencing the lovely heat of summer, eating hot soup just doesn't sound that luxurious to me. This is a wonderful way to get the rich flavors of a French Onion soup, as well as being less time consuming. This is an ideal dish to serve at a party as an appetizer or snack. Pair with your favorite glass of wine, and have your own little "Bistro like" experience.


1 Sheet Puff Pastry, Thawed 3 Vidalia Onions, Thinly Sliced 2 tbsp. Extra- Virgin Olive Oil 1 tbsp. Unsalted Butter 2-4 Fresh Thyme Sprigs, Plus more for garnish About 2 oz. Goat Cheese, Crumbled 1/3 Cup Beef Stock Kosher Salt and Freshly Ground Black Pepper


Preheat oven to 400 Degrees F. Line a baking sheet with parchment paper. On a lightly floured surface roll out the puff pastry to be about the size of a 10x16 rectangle. Pierce the edges of the border with a fork, as well as the center of the dough to prevent it from rising. Bake the puff pastry for 15 minutes, or until golden in color. Meanwhile, heat the oil and butter in a large skillet or heavy pot with a lid. Add the onions, thyme sprigs, and season with salt and pepper. Cover the pot for the first 10 minutes, then let the onions caramelize for the next 20-25 minutes uncovered. Stir occasionally, and once the onions begin to brown add the stock slowly. Be sure to scrape up the brown bits off the bottom of the pan. Once the onions are caramelized and a deep golden color, remove them from the heat. Remove the leafless Thyme sprigs. Top the baked puff pastry with the caramelized onions, and sprinkle with the crumbled Goat Cheese. Place back in the oven for about 5 minutes, or until the goat cheese has just started to melt. Transfer the tart to a serving dish, and cut into individual pieces. Serve.