Caramelized Onion and Goat Cheese Tarts

My MiL and sFiL are in town this week for MiL's birthday. They arrived in on Friday, just in time for us to go to their hotel room to watch the first presidential debate. I know, we're classy, eh? Using the in-laws for their hotel TV. Can't help it, yo. We don't own a TV. We're crazy like that.

Of course such an occasion calls for plenty of tasty hors d'oeuvre to munch on whilst watching the perennial pissing contest that is our electoral system. I've been wanting to make these little tarts for a while, but Husband is not the biggest fan of this combo of flavors. Perfect opportunity to try it out. Along with the tarts I made mini Pigs in a Blanket using Beef Lil' Smokies instead of turkey kielbasa. Turned out beautifully. I also whipped up some spicy peanut sauce to go with some fresh rolls. I spaced on taking a picture of the rolls and they were quickly devoured. Pair it all with some fresh berries, a cheese plate and great company and it almost filtered out the complete frickin' joke that is John McCain.

Almost.

Caramelized Onion and Goat Cheese Tarts
Makes 8 small tarts

1 pkg. ( 2 sheets) puff pastry, at room temperature
1 lb. red onions, slivered
4 tablespoons butter
pinch sea salt
4 oz. goat cheese
cracked pepper
1 egg, beaten

In a large sauce pan melt the butter over medium heat. Add the onions and toss to coat with the butter. When the onions are translucent and soft turn the heat down to med-low. Add a pinch of salt. Stirring every 5-10 minutes or so allow the onion to completely caramelize. This process will take up to two hours depending on the level of heat you're using. Lower heat = longer caramelization but less attention is needed to keep from burning. Higher heat = quicker caramelization but you must stir every couple of minutes over an hour to keep from burning. You'll know the onions are finished when they are dark and sweet as candy. Preheat the oven to 400 F. Lay out the puff pastry and use a large drinking glass or round cookie cutter to make 4 circles, about 3 inches across. Each sheet yields 4, but if you mash the pastry back together and roll it out you'll get more. I had little success with this because it kept pulling back in on itself. Lay the rounds on a parchment lined baking sheet and brush with the beaten egg. Top with an 1/8th of the onions and 1/2 oz of goat cheese. Top with cracked pepper. Repeat with remaining ingredients. Bake at 400 F for 20 minutes or until puff pastry is puffed and golden brown and the goat cheese is browned in spots.