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Onion and Goat Cheese Tartlets

Onion and Goat Cheese Tartlets

Makes 6 (4 1/2-inch) tartlets

• 1 tablespoon unsalted butter
• 1 tablespoon sugar
• 1 large white or yellow onion (about 21/2 cups), cut into thin circles
• 1 (9-to 10-inch) frozen puff pastry sheet, thawed and opened flat
• 2 to 3 ounces crumbled goat cheese (with or without herbs)
• 2 tablespoons herbes de Provence
• 4 strips cooked and crumbled bacon (optional)
• Salt and freshly ground black pepper

Preheat the oven to 400 degrees. Lightly grease a large, unrimmed baking sheet, or line with parchment paper.

In a small saucepan over medium heat, heat butter until it is almost melted. Add sugar, stirring to combine. Add the sliced onion, stir to coat evenly and cook for 15 to 20 minutes, stirring occasionally, until golden brown. Transfer to a colander to drain, discarding any excess liquid. Set aside.

Place the thawed puff pastry sheet on a cutting board or work surface. Cut along the sheet's two seams, then cut each pastry piece in half to create six rectangles. Transfer to the baking sheet.

Distribute the cooked onions evenly among the rectangles, leaving a 1/4-inch margin on all sides. Distribute the crumbled goat cheese on top of the onions, and sprinkle with herbes de Provence.

Bake for 20 minutes, or until pastry has browned on the edges. (If using bacon, bake for 15 minutes, then sprinkle on cooked bacon and bake for 5 minutes more.) Transfer to a serving platter or individual plates and season with salt and pepper to taste. Serve immediately.

Per tart: 218 calories, 4 g protein, 20 g carbohydrates, 14 g fat (6 g saturated), 13 mg cholesterol, 156 mg sodium, 1 g dietary fiber.

(Adapted from “ The Way We Cook ” by Sheryl Julian and Julie Riven, Houghton Mifflin.)

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