Goat Cheese Tart

Ingredients:
- 2 sheets Puff Pastry, defrosted
- Extra Virgin Olive Oil
- Kosher Salt
- Black Pepper, freshly ground
- 6 ounces Goat Cheese
- Parmesan Cheese, freshly grated plus shaved (to taste)
- 3 Plum Tomatoes, sliced
- 3 tablespoons Basil leaves, julienned
- Aged Balsamic Vinegar *
- 2 large Spanish Onions
- 2 teaspoons fresh Thyme
- 1 tablespoon Unsalted Butter
- Honey (to taste)

* I like to drizzle the tart with aged balsamic due to the thickness and the enhanced flavor. If you don't have an aged balsamic, you can reduce some balsamic over a gentle simmer until it is a syrupy/thick consistency. Reducing balsamic also greatly enhances the flavor

Directions:

For Caramelized Onions:
- Heat 1 tablespoon oil plus 1 tablespoon butter in a pan over medium heat.
- Add the onions and cook slowly until deep golden brown, stirring occasionally.
- Add salt/pepper to taste. Don't add too much as you can add more later.
- Stir in the thyme.
- Taste for seasonings and add salt/pepper as needed. Also if the onions have not developed enough sweetness to your liking, stir in some honey and heat through.
For Tart:
- Unfold the sheets of puff pastry on a floured surface. Using a large plate or tart pan as a guide, cut a large circle each of the rolled out dough.
- Using a paring knife, make a border around each of the puff pastry circles. Score it, but do not cut all the way through. Dock (prick) the pastry inside of the border with a fork all over. Once you bake the pastry circles, this border will puff up and the pricked portion will remain flat.
- Sprinkle grated parmesan inside the border of each tart.
- Spread onion mixture inside the border of each tart. You may not need all of the caramelized onions.
- Spread tomato slices throughout the center of the tarts. Brush lightly with olive oil
- Crumble goat cheese all over the top of each tart, again remaining within the border.
- Sprinkle tarts with kosher salt and freshly ground pepper.
- Scatter some peeled/shaved parmesan onto the top of the tarts.
- Bake tarts in a 425 degrees oven until the pastry is golden brown.
- Remove from oven. Sprinkle the tarts with fresh julienned basil leaves and drizzle lightly with the aged or reduced balsamic vinegar. You can serve immediately or at room temperature.