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

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.