Roasted Potato, Goat Cheese, Balsamic Reduction and Caramelized Onion Tart
by Edible Diaries
Caramelized onions are one of those flavours that take everything it is paired with up a level. I had some leftover baked potato and thought about throwing them on a pizza but was feeling lazy so grabbed puff pastry instead. Balsamic reduction and goat cheese take it to the next level of deliciousness. Great with an arugula salad.
- 1 sheet Puff pastry
- 1 baking potato
- 2 teaspoons fresh thyme
- 1 tablespoon olive oil
- 1 large onion
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1 1/4 cup balsamic vinegar
- 3/4 cup goat cheese
- 1 teaspoon salt
- Pepper to taste
1Preheat oven to 400 degrees.
Peel potato, slice into 1/4 inch slices. Toss potato, 1 teaspoon of thyme, olive oil and 1/2 teaspoon salt and pepper in a large bowl. Put on a baking sheet and bake in oven 25-35 minutes or until potatoes are tender. Set aside.
2Bring 1 cup of balsamic vinegar to a boil. Reduce heat and simmer until reduced to 1/4 cup. Will be a syrup/mollasses like texture. Set aside.
3Heat butter in a medium size saucepan on medium heat. Add onions. Add remaining teaspoon of thyme. Cook, adding remaining 4 tablespoons of balsamic every 5 minutes to deglaze pan. Total cooking time should be 20-25 minutes or until softened and thoroughly cooked. Remove from heat and set aside.
4Roll out puff pastry to a 15 by 9 inch rectangle, approximately . Spread onions out evenly on base of puff pastry. Arrange potatoes side by side and then top with goat cheese. Bake on a baking sheet at a 400 degrees for 25 minutes. Remove from oven, and drizzle with 2-3 tablespoons balsamic reduction. Slice into 6 rectangular pieces.
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