Caramelised Onion and Goat’s Cheese Tarts

I have a recipe already on the blog for a salad using the same ingredients, but this one tells you how to make the caramelised onion. I made up a batch and kept it in the fridge in a jar for about two weeks. It is great for any toasted cafe-style sandwich or burger, and can also be added to a gravy for added oomph.

2 puff pastry sheets, each divided into 16 squares
100g fresh goat’s cheese
100g rocket
Caramelised onion
6 large brown onions, sliced thickly
2 tbsp olive oil
½ cup brown sugar
½ cup white vinegar

A few hours ahead of time, prepare caramelised onion. Heat oil in a medium saucepan on medium heat, add onions. Sweat for ten to fifteen minutes, but do not allow onions to brown. Add sugar and vinegar and reduce heat. Place lid on saucepan and simmer mixture for approximately 20 minutes or until shiny and slightly sticky. Allow to cool.
Place 16 pastry squares on an oven tray lined with parchment paper.
Place a teaspoonful of onion of each pastry square, top with a small amount of goat’s cheese. Do all 32 squares with each ingredient to ensure you are even handed.
Bake in a hot oven for approximately 15-20 minutes, or until pastry is lovely and golden. You might want to swap the trays ten minutes in to ensure they are receiving an even heat in your oven.
Arrange tarts on platter and top each with a small amount of rocket.

Source: Jules