1 large white or yellow onion, very thinly sliced
2 tablespoons butter
2 teaspoons sugar
1 package puff pastry, defrosted but kept cold
2 large or 3 medium-sized ripe tomatoes
1 tablespoon fruity olive oil
1 tablespoon capers
1 ounce chevre (goat cheese)
Heat butter in large sauté pan, add onions and sugar, and sauté over medium-high heat until onions soften. Reduce heat to low, cover, and cook onions slowly, stirring occasionally, until onions are very soft and beginning to color. Remove lid and increase heat to medium, sautéing until onions caramelize—color will be beautifully brown, and the onions will be very aromatic and soft.
Preaheat oven to 450º. Roll out puff pastry to about ¼-¹⁄₈” thickness. Cut with sharp knife to desired shape. Chill while filling is prepared. Slice tomatoes thickly. Crumble chevre. Rinse capers, if packed in salt.
Remove pastry from refrigerator and arrange onions evenly over the surface, leaving a ½ inch border. Arrange tomatoes on top. Drizzle with olive oil and dot with chevre. Sprinkle capers on top and bake for 25 minutes.
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