Photo and Recipe courtesy of <a href='http://stonegableblog.com' target='_blank'>Stone Gable Blog</a>, Yvonne
pkg. puff pastry, thawed
tablespoons olive oil
yellow onions, sliced thin
tsp. fresh thyme, chopped
tablespoons white wine
tablespoons Parmesan cheese, fresh grated
Parmesan cheese, shaved, for garnish
ounces garlic and herb goat cheese
fresh thyme, for garnish
Add olive oil and butter to a large skillet over medium-low heat. Add onions to the pan and gently cook for 20 minutes. Do not let them brown. Keep them over a low heat if they are cooking too fast and stir occasionally. Add garlic and cook for 1 minute. Add salt, pepper, sugar and chopped thyme and cook for 2 minutes. Add white wine and cook until the liquid evaporates. The onions should be browned and sweet.
Preheat oven to 400° F. Open thawed puff pastry onto a floured surface. Cut pastry into 2-3 inch circles or squares. Use scraps for another use. Put the cut pastry on two parchment covered baking sheets in one layer. Score a 1/4 inch border inside the edges of the pastry with a sharp knife, careful not to cut through pastry, and prick the center with a fork.
Sprinkle Parmesan cheese inside the scored lines and add the caramelized onions. Then add a crumble of Joan of Arc Garlic and Herb Goat Cheese and put 3 small slices of tomatoes on top. Finish with a sprig of thyme. Bake, uncovered, for 20 -25 minutes until the pastry has puffed up and turned golden. Serve immediately.
Click here to read our Direct Supply Chain Disclosure