Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 2 cups thinly sliced onions

  3. Salt

  4. Freshly ground black pepper

  5. 1 teaspoon chopped garlic

  6. 1/4 pound goat cheese, crumbled

  7. 1 sheet (15 by 10 inches) frozen puff pastry, defrosted

  8. 1 large egg, lightly beaten

  9. 1 tablespoon chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. In a medium skillet, over medium heat, melt the butter. Add the onions. Season with salt and pepper. Sauté until the onions start to wilt, about 4 minutes. Stir in the garlic and continue to cook for 1 minute. Remove from the heat and cool completely. In a mixing bowl, combine the onions and cheese. Mix well. Season with salt and pepper. With a 2 1/2 inch cookie cutter, cut 24 rounds of the puff pastry. Place them on the parchment-lined baking sheet, prick each round randomly with the tines of a fork, and brush with the beaten egg. Spread a tablespoon of the onion mixture on each round, leaving a 1/8-inch border. Bake until lightly browned, about 15 minutes. Remove from the oven and sprinkle with the parsley. Serve warm.

  2. Yield : 24 tarts


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