Red Wine Caramelized Onion Goat Cheese Tarts

Happy Holidays! This is the eighth year that I've put together a holiday menu to help inspire you or to give you some options for your holiday menu. These tarts are a great appetizer and come out as a subtly festive red (burgundy), green, and white. I always try to tie ingredients together for these menus so for 2019 there are hints of citrus and red wine throughout the menu. Stay tuned for all of the other recipes which will wrap up on Sunday just in time for some last-minute grocery shopping. The red wine helps to mellow out the onions in these tarts and the goat cheese helps to add a little more depth. This made twelve tarts but could easily be doubled for a larger group.

Recipe from Drizzle and Drip.

-3 onions thinly sliced
-1 tablespoon olive oil
-1 cup of red wine
-3 tablespoons brown sugar
-3 – 4 sprigs of thyme (leaves removed), and a few extra for garnishing each tart
-Salt & black pepper
-1 sheet of puff pastry
-2 ounces crumbled goat cheese

Heat the oil in a medium skillet and cook the onions on low for about 15 minutes. Deglaze the pan with 1/2 of the red wine. Allow the liquid to cook off.

Add the brown sugar, thyme, salt, and pepper. Cook for 5 more minutes. Add the rest of the wine and continue cooking until all of the liquid has cooked off.

Cut the puff pastry into the desired shape (I cut the square of puff pastry into twelve equal rectangles). Score around the middle of each pastry with a knife but don't cut all the way through. Line them up evenly on a rimmed baking sheet and bake for 10 minutes at 350.

Remove from the oven and gently press down in the middle of each pastry until it drops down. Fill each with the caramelized onion, top with goat cheese, and fresh thyme leaves. Bake for 20 more minutes and top with fresh thyme sprigs to serve.


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