I first had this savory tart when my friend Carly served it at a Christmas party she hosted this year. The moment I tasted this combination of sweet onions, salty cheese, and buttery puff pastry crust I immediately thought that I needed to get the recipe. This tart strikes me as a kind of elegant appetizer; the type of thing to serve at a function where you don't need to provide a full meal but want to have something more substantial than crudites or cheese and crackers on hand.
I ended up serving it on Sunday when we had friends over to watch the Oscars. This tart, along with some nutella-filled crepes, almost helped me get over what a lame snoozefest the Oscars were this year.
one box frozen puff pastry
1 large red onion
1 tablespoon butter
1 tablespoon brown sugar
1/2 tsp. salt
4 ounces plain goat cheese
4 ounces cream cheese
1/3 cup heavy cream
1 tablespoon minced rosemary
1) Thaw frozen puff pastry on the counter, according to package directions (I think this takes about 40 minutes).
2) Slice 1 large red onion. Melt 1 tablespoon of butter and 1 tablespoon of brown sugar in a large skillet over medium heat.
3) When the sugar has melted, add the onion and sprinkle with salt. Cook and stir over medium until the onion is soft and starting to brown (about 15-20 minutes). Set aside.
4) Mash together goat cheese, cream cheese, and heavy cream. (This is easiest if both cheeses are at room temperature.)
5) Unwrap the puff pastry sheets, unfold them, and place on parchment-lined baking sheets. Pierce all over with a fork.
6) Spread cheese mixture over each sheet, leaving a 1-inch border around the edges. Mince 1 tablespoon of fresh rosemary and sprinkle evenly over the cheese, then distribute the caramelized onions evenly.
7) Bake at 450 for 15 minutes, until the edges are puffed and golden.