- 4 large red onions, sliced
- 80ml olive oil
- 80g dark brown sugar
- 60ml balsamic vinegar
- 80g goat's feta (roughly crumbled)
- 1 sheet defrosted Carême puff pastry 36cm x 20cm)
- Rosemary leaves (1 x 20cm stalk)
- Rocket leaves, for dressing
- Balsamic glaze for dressing
- 1 egg yolk to glaze pastry
Preheat oven to 200°C (180°C fan forced)
Grease a baking tray and line with baking paper.
Place sliced onions, olive oil, balsamic vinegar and sugar in a saucepan over medium heat. Cook for approximately 30 – 40 minutes, stirring constantly, allowing the onions to soften and caramelise. Be careful not to let the onions burn. When the onions are soft and the oil and balsamic have evaporated, remove from heat and allow to cool.
Place defrosted puff pastry on baking paper on the greased baking tray. Score the pastry 2cm in from the edge on all sides. Brush this outer rim with egg yolk. Place caramelised onions in the center of the pastry, making sure it doesn’t cross the scored line. Sprinkle the crushed goat’s feta over the caramelised onion. Scatter lightly with rosemary leaves removed from the stalks. Bake in oven for 20 – 25 minutes.
Serve dressed with rocket leaves and drizzled with balsamic glaze.
By: Chrissy Rob