Ingredients:
1 log of melting goat cheese: preferably very ripe for the taste.
1 sheet of puff pastry: fresh or frozen, thawed in the refrigerator.
30 g of pine nuts: lightly toasted to intensify their flavor.
3 red onions: or sweet onions for a sweeter flavor.
1 tablespoon of honey: liquid or creamy honey according to your taste.
Salt and pepper: to taste, but allow for salt to enhance the sweetness of the onions.
Olive oil: extra virgin for a better quality of flavor.
Thyme: fresh or dried, depending on what you have on hand.
Preparation:
Kontynuuj przepis na następnej stroniePreparation of the onions:
Peel the onions and cut them into thin strips for even cooking.
In a sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions, a small pinch of salt, which will help draw out the moisture from the onions.
Brown them slowly over a low heat, stirring regularly to prevent them from burning. If necessary, reduce the heat for better control.
Cover the pan, allowing the onions to steam. Stir occasionally to check that they are not sticking to the bottom of the pan.
After 5 minutes, add the honey and pepper to taste. The honey helps the onions to caramelize. Leave to stew covered for 10 to 15 minutes, until they become soft and slightly caramelized.
Once cooked, remove the onions from the heat and transfer them to a bowl to let them cool slightly.
Preparation of the puff pastry:
Preheat your oven to 190°C (gas mark 6-7).
On a floured work surface, roll out the puff pastry to a thickness of about 3 mm to obtain airy puff pastries.
Use a cookie cutter or a tea glass to cut out rounds of dough about 8 to 10 cm in diameter. You should get about 16 rounds.
If you wish, use the leftover dough to make decorations: small ribbons or shapes with a cookie cutter.
Assembling the puff pastries:
