2 tablespoons olive oil

3 onions, roughly chopped

Dash of salt

8 ounces fresh goat cheese, at room temperature (I used River’s Edge Chèvre, Logsden, Ore.)

1 sheet frozen puff pastry (1/2 of a 17.3 ounce box), defrosted for 15-20 min on counter before using. Roll out and score the edge with pasta roller or a knife. Using a pastry brush, lightly brush olive oil around the edge.

Garnish with 1/2 tablespoon fresh thyme 


Place olive oil in a large sauce pan over medium heat. Add onions and cook, stirring occasionally, until caramelized, about 35 minutes. Season with salt.

While onions are cooling, cream the goat cheese until soft and easily spreadable.

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

Place puff pastry on baking sheet. Spread goat cheese over tart, leaving a 1/2 inch border on all sides. Top tart evenly with onions. Bake until crust is golden, about 25-30 minutes.

Let tart cool for 15 minutes. Cut into approximately 2 by 3 inch rectangles. Serve warm or at room temperature.

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