I get high on goat’s cheese. I wish it wasn’t quite so expensive. Otherwise, I’d have it every day, for breakfast, lunch and dinner. I love how it tickles my palate with its sharpness and just as it gets overbearing, it melts and disappears into nothingness.
People often say that life is about simple pleasures. I think this recipe is a testament to that. I saw this recipe on Delicious Magazine and I instantly fell in love with the idea of goat’s cheese and onion jam resting on a disc of golden brown puff pastry.
This is an appetizer that will work so well for a dinner party. Stack them on a platter and they will disappear within a few minutes. They might pair excellently well with a glass of good wine, I think.
You can use store bought puff pastry or garner the courage to make it from scratch using my puff pastry recipe. Onion jam is also readily available at grocery stores these days. But if you can’t get hold of one it’s not difficult to make it at home.
Slice a couple of onions (length wise). Sauté it with some extra virgin olive oil, add fresh thyme, salt, pinch of chilli flakes and allow the onions to cook through. Add a tablespoon of brown sugar and balsamic vinegar and allow to simmer for 15 minutes until the onions caramelize and become sticky.
If you get all the ingredients sorted, it’s pretty much a question of assembling. You can even make them right before serving.
- 150 g puff pastry, thawed
- 100 g goat’s cheese
- ½ cup onion jam
- 2 sprigs of fresh thyme
- 1 egg, beaten
- Extra virgin olive oil, to drizzle
- Preheat the oven to 200 C. Line a baking sheet with parchment paper.
- Roll the puff pastry on a floured work surface into ¼ inch thickness. Using a 4 inch round cutter, cut out 8 circles. Lay four circles on the prepared baking sheet.
- With the remaining 4 circles, place a 2 inch round cutter and cut a hole in the center. Use the cut out circles for another use. You should only have 4 outer line circles now.
- Brush the circles on the baking sheet with egg wash. Place the outer line circle on each disc and seal them well.
- Bake the puff pastry discs for 10 minutes. Press down the center of each tart. Fill the center of the cavity with a teaspoon of onion jam. Place a chunk of goat’s cheese on top. Place 2-3 fresh thyme leaves. Repeat for all tarts. Drizzle with olive oil.
- Bake for another 8 minutes until golden brown.