I found this recipe from The Little Things. I made this last night with a salad to cancel out the fact that I was eatting butter pastry and onions for dinner. My conscience is clear. I made on big tart instead of little ones with was easier, but less cute. Next time I'll add some prosciutto, maple glazed bacon crumbles, or thin sliced roast beef.
Caramelized Onion Tarts with Goat Cheese
1 tbsp olive oil
1 lb onions, sliced finely
1/2 tbsp brown sugar
1 tbsp balsamic vinegar
sea salt and pepper, to taste
1 sheet puff pastry
1/4 cup parmesan, grated
1/2 cup goat cheese, crumbled (original recipe: feta)
1 tbsp rosemary (original recipe: oregano)
Place olive oil and onions in a heavy-based saucepan over a medium heat and cook for 20 minutes, stirring occasionally.
Add the sugar, balsamic vinegar, salt and pepper. Cook for another 5 minutes, or until the onion is soft and caramelized. Remove from the heat and set aside to cool.
Meanwhile, preheat the oven to 425 F (220°C.
Roll out pastry to a 10 x 12 inch rectangle on a lightly floured surface. Place on a lined baking sheet. Score a 0.5 inch (1 cm) border around the edge of the pastry, taking care not to cut all the way through to the bottom. Prick pastry with a fork and sprinkle parmesan within scored edges.
Place onion on top of pastry base. Bake in the oven for 20-25 minutes, or until pastry is puffed and golden brown. Remove from the oven and sprinkle with goat cheese (or feta) and rosemary (or oregano).