Ingredients
Caramelized Onions
- 3 tablespoons extra virgin olive oil
- 4 large yellow onions, peeled and thinly sliced
- ½ tablespoon fresh thyme, minced
Goat Cheese Mixture
- 4 oz goat cheese, room temperature
- 3 tablespoons heavy whipping cream, cold
- ¾ teaspoon kosher salt
Tart Base and Toppings
- 1 sheet puff pastry, thawed
- ⅓ cup fig jam or preserves
- 1 egg (for egg wash)
Instructions
- Caramelize the Onions: Heat a large skillet over medium-low heat and add the olive oil and sliced onions, tossing to coat. Cook for 5 minutes, then toss again and reduce heat to low. Continue cooking for 30-40 minutes, stirring every 5 minutes until the onions turn golden brown and jammy. Add the minced thyme halfway through cooking. If onions begin to burn, reduce heat and add ¼ cup water halfway through to deglaze the pan. Once done, remove from heat and allow to cool completely.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- Prepare Goat Cheese Mixture: Using a hand mixer, stand mixer, or food processor, whip the goat cheese, cold heavy whipping cream, and kosher salt together until light and fluffy, about one minute.
- Roll Out Puff Pastry: On a very lightly floured surface, roll out the thawed puff pastry to about ⅛ inch thickness. Brush off any excess flour before transferring it to the lined sheet pan.
- Score and Dock the Pastry: Lightly score a 1-inch border on the puff pastry without cutting through the bottom layer. Dock the inside area inside the border with a fork evenly to prevent excessive puffing.
- Assemble the Tart: Fold ⅓ of the cooled caramelized onions into the goat cheese mixture and spread it evenly inside the scored border on the puff pastry. Swirl the fig jam over the goat cheese layer, then evenly top with the remaining caramelized onions.
- Apply Egg Wash: Whisk together the egg with 1 teaspoon water and brush the mixture over the exposed puff pastry edges to ensure a golden finish during baking.
- Bake: Bake the tart for 25-30 minutes until the pastry is a deep golden brown. For the last 5 minutes, move the pan to the bottom rack of the oven to ensure a crispy crust.
- Serve: Garnish with additional fresh thyme leaves. Allow the tart to cool for 5 minutes before slicing with a sharp knife into 12 sections and serving.
Notes
- Watch the onions carefully as they cook to prevent burning; adjust heat as necessary.
- Adding water while caramelizing helps deglaze the pan and develop deep onion flavor.
- Use cold heavy cream to help whip the goat cheese to a lighter texture.
- Allow tart to cool slightly before slicing to maintain its shape.
- Fig jam adds a sweet contrast but can be substituted with other fruit preserves like apricot.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American, French
