Onion Tart with Goat Cheese

This recipe has been making rounds on my explore page and after seeing it a couple times I knew I had to try my hand at it. I couldn't find the original posts but a quick search showed me that America's Test Kitchen has a version and I trust their implicitly judgement when it comes to recipes. I made a couple small changes, like using regular onions instead of shallots and goat cheese instead of Boursin, but the finished product was delectable and I stand by my decisions. 

Onion Tart 

Serves 6-8

ingredients:

• 1 sheet puff pastry, thawed
• 4 medium onions (1/14 pounds)
• 1 tablespoon extra-virgin olive oil
• 3/4 teaspoon plus 1/8 teaspoon table salt, divided
• 12 teaspoon plus 1/8 teaspoon pepper, divided
• 3 onions (1 pound) halved and sliced through root end 14 inch thick
• 1/2 cup water, plus more as needed
• 2 tablespoons unsalted butter, divided
• Pinch baking soda
• 2 teaspoons minced fresh thyme
• 1/2 cup cider vinegar
• 8 oz herbed goat cheese

Preheat the oven to 400℉. Grease a 9-inch cast iron skillet with the olive oil. Peel and quarter the four onions and arrange face down in a circle. 

Bake for 30 minutes, adding 5 minutes as needed until the onions are translucent throughout and roasted on the bottom.

In the meantime, slice the remaining pound of onions in half, then into 1/4 inch slices. Cook, covered, over medium heat with the water, salt, pepper, and baking soda until fully cooked, then continue cooking uncovered, stirring as needed, until caramelized. (The addition of baking soda creates a reaction that speeds up the caramelization process.)

In a small saucepan, combine the apple cider vinegar, thyme, and sugar and cook over medium flame on the simmer burner until reduced by half. Add the butter and stir to emulsify. 

When all the onions are done cooking, pour the vinegar reduction over the onions in the skillet, then spread the caramelized onions over the top. Cut the puff pastry into an 11 inch circle and lay over the onions, tucking in on all sides. Bake for 30-40 minutes until the puff pastry is browned. 

Remove from the oven and let cool for several minutes before turning out onto a plate for serving. Slice and top with goat cheese. 

Bon appétit!