Goat cheese puff pastry, red onion compotée, fresh thyme and roasted pine nuts
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.
IngredientsRecipe for 12 Tapas
For the puff pastry
For the red onions
For the goat cheese
Preparation time: 30.00 min
Preheat your four at 425.00 °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.
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