About the Recipe
1 log Cilantro chevre, crumbled
2 sheets puff pastry
2 tablespoon (30 ml) olive oil
1 brown onion
1 red onion
2 teaspoon (10 ml) balsamic vinegar
1 tablespoon (15 ml) honey
salt and pepper to taste
1 tablespoon (15 ml) chopped fresh rosemary
Preheat oven to 205 degrees Celsius
Slice onions paper thin. Saute in olive oil until soft and caramelised.
Add vinegar and cook until evaporated.
Add honey, salt, pepper and rosemary.
Cut out circles of puff pastry with an 8cm diameter cookie cutter.
Set circles into mini muffin tin, creating little tartelettes.
Sprinkle ½ teaspoon of crumbled goat cheese into tarts
Top with onion mixture.
At this point you can cover in foil and freeze, or pop in fridge until needed.
Bake for 10-12 minutes until pastry is golden brown and cheese is melted.
Allow to cool slightly before serving.