Onion and Goat Cheese Tartlets

recipe from Washington Post

Serves 6

1 tbsp unsalted butter
1 tbsp sugar
1 large white onion, cut into thin circles
1/2 package of frozen puff pastry, thawed and opened flat
3 ounces crumbled goat cheese
2 tbsp herbes de provence
Salt
Fresh ground pepper
 

Preheat oven to 400 F.

Silpat mat a large unrimmed baking sheet 

In a small sauce pan over medium heat, heat the butter until it is almost melted.

Add the sugar, stirring to combine.

Add the sliced onion, stir to coat evenly and cook for 15 to 20 minutes, stirring occasionally, until golden brown.

Transfer to a colander to drain, discard excess liquid. Set aside. 

Cut along the sheet's two seams, then cut each pastry piece in half to create 6 rectangles. Transfer to baking sheet.

Distribute the cooked onions evenly among the rectangles, leaving a 1/4" margin on all sides 

Distribute the crumbled goat cheese on top of the onions, and sprinkled with herbes de provence. 

Bake for 20 minutes or until the pastry has browned on the edges. 

Transfer to a serving platter or individual plates and season with salt and pepper to taste.