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Appetizers recipe added on 12/29/2014
1 Red Onion (Sliced) 1 Clove of garlic (fine diced) 100g of Butter 1 Tbsp Brown Sugar 1 Tbsp Balsamic Vinegar 2 sprigs of Thyme (chopped fine) 50 - 100g of Goats cheese Seasoning pepper & sea salt Puff pastry (cut to slghtly larger than size of 4 inch discs for overlap to tuck in around onion mix) Puff pastry disc Garnish Balsamic vinegar -pine nuts small bunch of watercress. In a small saute pan melt the butter and gently cook the chopped red onion and fine diced garlic for 10 minutes Add the brown sugar & when melted add the balsamic vinegar and the chopped thyme. Check the seasoning and leave to cool. Using a 4inch diameter round mould cut out a disc of rolled out puff pastry allowing a 1 / 2 cm extra pastry all the way around Take the mold and add the onion mix and level off. Put on the pastry disc and tuck the excess into the ring around the onion. Put a small cut into the middle of the pastry and bake 200c until the pastry is raised and golden in colour. Turn out immediately onto a plate. From this add the goats cheese and melt under a grill. From this pan fry the pine nuts until slightly brown. To garnish, add a ball of watercress and dress with balsamic vinegar and roasted pine nuts.
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