There is no holiday where I feel more pressed for time than Christmas. Between the multiple mall trips for gift shopping, getting said gifts in the mail to England on time, and it being busy season at work, it’s rare that I have time to plan ahead for meals, and even rarer that I can plan menus for dinner parties! With my parents joining us this year, we’ll be hosting a handful of dinners for friends and family, and I have been struggling to find delicious and easy meals that make use of ingredients that I typically have in my kitchen.
So meet my Caramelized Onion Tart! Pair with a rocket/arugula heavy salad in a sharp, punchy vinaigrette, and perhaps a glass of Sauvignon Blanc. Caramelizing the onions is a slow process, but so worth it. I use three types of onion in this recipe, for a variety in flavours and sweetness. If you want to bring the heat, drizzle the tart with some chili infused honey before serving.
1 SHEET OF PUFF PASTRY
3 ONIONS (ONE WHITE, ONE RED, ONE YELLOW)
3 tbsp SALTED BUTTER
3 tbsp BROWN SUGAR
6oz GOATS CHEESE CRUMBLES
3-4 SPRIGS OF FRESH THYME
Defrost your pastry sheet (typically takes 30-40 minutes) and line a baking sheet with parchment.
Preheat oven to 400°F/200°C. In a large pan melt the butter on a low heat, adding the chopped onions. Cook for 10-15 minutes, stirring frequently before adding the sugar.
Cook for a further 10 minutes until caramelized and golden brown. Spread a generous layer of the onion mix onto the rolled out pastry sheet, leaving an inch on all sides.
Sprinkle the goats cheese crumbles on top of the onion mix and the thyme leaves. Bake for 25 minutes, allowing to cool before serving.