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Goat cheese puff pastry, red onion compotée, fresh thyme and roasted pine nuts |

Salted

Puff pastry squares topped with confit red onions. A nice slice of goat cheese with roasted pine nuts and tyme. Everything lightly melted in the oven.

Ingredients

Recipe for 12 Tapas

For the puff pastry

1 Leaf(ves)

Puff pastry

For the red onions

2 Unit(s)

Red onion

2 Tbsp

Sugar

1 Tbsp

Butter

1 Tbsp

Honey

125 Ml

Red wine vinegar

3 Turn(s)

Fresh ground black pepper

2 Pinch(es)

Sea salt flakes

For the goat cheese

250 Gr

Goat cheese bûchette

125 Gr

Pine nuts

2 Sprig(s)

Thyme

Preparation time: 30 min

Preheat your four at 425 °F

For the mise en place

Pell and mince the red onion. Slice the goat cheese equaly. Roast the pine nuts in a pan with a drizzle of olive oil. Chop the tyme and put it on the goat cheese.
For the puff pastry

Cut some squares of puff pastry (4x6cm). Put it on a baking tray with parchement paper, put another parchement paper on the top and another baking tray.

Put it in the oven for 8 minutes, switch the pan and cook it for 8 more minutes.

Remove it from the oven, and remove the top baking tray.
For the red onions

In a hot pan, add some butter and sweat the onion well without coloration. Add the sugar, the honey and let it cook for 2 minutes. Put the red wine vinaigre, season it. Let it reduce until almost dry. Cool it down in the fridge, when cold, put a nice spoon of the mix on each squares.