Monday, November 23, 2009

goat cheese and onion confit tart with smoked bacon

we recently served this to friends and it was a hit...

puff pastry (store bought)
2-3 slices of smoked bacon or lardon (optional)
2 large onions
2 tbsp balsamic vinegar
1-2 tbsp butter
1 tsp sugar
salt and pepper
1 tsp chopped thyme

slice the bacon about 1", saute until some of the fat has rendered and set aside.

thinly slice onions. set pan on high heat and add butter. let butter melt then add the sliced onions with a pinch of salt, tossing so that the butter coats all of the onion slices. cook on high heat for about 5 minutes, stirring occassionally. add the balsamic vinegar and sugar; turn the heat down to medium and cover (turn the heat down further if the onions are turning too brown). stir every now and then. cook for about 30 - 45 minutes until the onions are soft and have a jam-like consistency. season with salt and pepper. let cool before using.

while the onions are cooking, thaw the puff pastry at room temperature. when the pastry is ready, unfold pastry on lightly floured surface and roll. score within an inch of the edge of the pastry and place on a baking sheet. spread the onions on the pastry and top with goat cheese. sprinkle with thyme and the reserved bacon, if using.

preheat oven to 400. bake for 25-30 minutes or until the pastry is golden brown. serve warm or at room temperature with a mixed-green salad and a glass of wine. enjoy!

serves 6 - 8.


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