Wow! Well here we are (finally!) with our final recipe for the season and the year.
Goodbye 2013. Hello 2014. Happy New Year!
Thanks to everyone who visited this site over the past year, who booked a class, left a comment and came on our culinary tours in Vancouver and Paris. Your support of this blog and our small business venture means the world to me.
May the new year be filled with good health, exciting adventures, inspiring friendships, lovely love and lots and lots of good food.
Red Wine Caramelized Onions and Goat Cheese Tartlets with Thyme
You can make these medium sized to serve as a first course at a dinner party or cut the puff rounds smaller for bite size hors d’oeuvres.
Recipe is from Drizzle and Dip.
3 medium yellow onions, thinly sliced
3 tablespoons olive oil
1 cup of red wine
3 tablespoons brown sugar
4 sprigs of thyme, leaves removed with extra sprigs to garnish the tarts
Fine grain sea salt and freshly ground black pepper
1 10 x 13 inch pre-rolled puff pastry sheet (preferably all butter)
7 ounces (200 g) fresh goat cheese
Heat the oil in a medium skillet and sauté the onion over low heat until softened but not browned, about 15 minutes. Add in half a cup of the red wine, deglaze the pan and cook until all of the liquid has cooked off.
Add the brown sugar and thyme leaves to the onions and season with salt and pepper. Cook for an additional 5 minutes before adding in the remaining red wine. Once again, continue to cook the onion mixture until the liquid has cooked off.
Meanwhile preheat the oven to 400 degrees F (205 C).
Place your pre-rolled puff pastry sheet on a floured work surface. Cut the pastry to your desired size (for the canapés I use a 2.5 or 3 inch round cutter) and score the inside of each pastry circle with a sharp knife to make a small rim. Place on a parchment or silpat lined baking sheet and bake in the preheated oven for 8 to 10 minutes or until golden brown.
When the puff pastry round are done remove from the oven and top with some of the onions and a bit of the goat cheese. Garnish with thyme sprigs if desired and then pop them back in the onion to warm up the onions and allow the goat cheese to melt slightly.
Serve warm or at room temperature.
Makes one large tart, 8 medium tartlets or up to 20 canapé size tartlets.