Start your meal with the flavors of sweet caramelized onions and tart goats'cheese. Try Malagos Farms Chevre (available at Rustan's Supermarket deli) for this recipe.
Prep Time 30 minutes
Total Cooking and Baking Time 45 minutes
700 grams white onions, sliced
2 tablespoons balsamic vinegar
2 tablespoons dark brown sugar
salt and pepper to taste
1 (375-gram) block frozen puff pastry,
thawed overnight in the refrigerator
150 grams goats' cheese (chevre)
1 egg, beaten slightly
1 tablespoon water
1 In a heavy-bottomed pot, heat a couple of glugs olive oil.
2 Sauté onions, stirring occasionally, until soft and translucent.
(Learn how to caramelize onions here)
3 Add balsamic vinegar and sugar; stir. Cook until onions are deeply burnished and caramelized. Season with salt and pepper. Stir to make sure they don't burn. Set aside.
4 Roll out the puff pastry until about 1/5-inch- thick. Slice off a thin sliver from each side so the edges are straight. With a sharp knife, score a 1/2-inch border from the edge.
5 Evenly distribute the onions on the inside border of the pastry. Top with slices of cheese.
6 Mix beaten egg and water. Brush on border of the pastry.
7 Place tart on a parchment-lined baking tray in a preheated 400ºF oven for 20 to 25 minutes or until the tart is puffed and golden.
Pastry tip: When using ready-made frozen puff pastry, even the "ready-rolled" types, always trim the edges as this allows the pastry to puff out more. You can also use a round cookie cutter to cut the puff pastry to make individual tartlets.
Photography by David Hanson | Styling by Paulynn Chang Afable
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