Roasted Red Onion, Mrs. McGarrigle's Mustards and Brie Puff Pastry Tarts

Ingredients:

¼ cup butter
3   med. red onions, halved and cut into 1-inch wedges, about 2 pounds
5  cloves  garlic, thinly sliced
¼  cup  liquid honey2  tbsp. red wine vinegar
½  cup  Mrs. McGarrigle’s Balsamic & Cracked Pepper orRed Wine and Garlic Mustard

¼  cup      minced fresh parsley
½ pkg. frozen puffed pastry sheets, thawed
1 egg
1 small round of brie (200 g), cut into thin slices or140 g tube of goat cheese, crumbled

In ovenproof skillet heat butter over medium heat, stir in red onions, garlic and honey. Cook, stirring until red onions (stir gently to keep the wedges intact) begin to turn golden, about 10 minutes. Stir in red vinegar, 1 tbsp of mustard and season with salt and pepper. Transfer skillet to 400ºF oven, cook, stirring occasionally, until onions are roasted and liquid is thickened and syrupy, about 25 minutes. Remove, let cool slightly and stir in 2 tbsp of the parsley.

Line large rimmed baking sheet with parchment paper. On lightly floured surface, roll out pastry to 13.5 inch x 13.5 inch square; transfer to prepared pan. Slightly crimp edges of the pastry to form a ridge. Using fork, prick pastry all over; refrigerate for 30 minutes. Brush remaining mustard over the base of the pastry. Bake pastry in centre of oven until light golden and puffed, about 12 minutes. Let cool slightly. Spread red onion mixture over mustard. In small bowl, combine egg yolk and 2 tsp water. Lightly brush ridge with egg yolk mixture. Lay brie slices all over onions (or crumble goat cheese all over).  Return to oven and cook until cheese is softened, about 15 minutes.

Transfer tart to rack.  Sprinkle with remaining parsley.  Let stand for 5 minutes before cutting into portions.

Makes 16 appetizers or 6 main course portions.