Tartelettes aux Oignons Caramélisés et Chèvre Frais

Preheat oven to 375°F (190°C).

Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until softened and translucent, about 10 minutes. Reduce heat to low, add brown sugar, balsamic vinegar, salt, and pepper. Cook, stirring frequently, until onions are deeply caramelized and golden brown, about 20-25 minutes.

Stir in fresh thyme during the last few minutes of cooking.

While the onions are caramelizing, lightly flour a clean work surface. Unfold the puff pastry and gently roll it out to slightly thin it. Cut out circles slightly larger than your tart pans.

Press the pastry circles into the tart pans, gently pushing the pastry into the corners. Trim any excess pastry from the edges.

If using an egg wash, whisk together the egg and water. Brush the edges of the pastry with the egg wash.

Spoon the caramelized onions evenly into the prepared tart shells. Crumble the goat cheese over the onions.

Bake for 20-25 minutes, or until the pastry is golden brown and the goat cheese is slightly softened.

Let cool slightly before serving. Garnish with extra fresh thyme if desired.