Provençal Tarte De Chèvre

• 1 roll puff pastry or flaky pastry
• 2 large tomatoes
• 1 medium onion (can be large if you prefer more onions confit)
• 2 Tbsp honey
• 1 roll of goat cheese (the kind that melts well)
• Salt
• Thyme or herbes de Provence
• Olive oil

1. Slice the onion into long thin slices. Brown slightly in a teaspoon of olive oil over medium heat. Reduce to simmer temperature and add honey. The lightly fried onions need to simmer in the honey until it is reduced (10 to 15 minutes). Stir occasionally. You will see that they become transparent and take on a confit look.
2. Roll out the pastry in an appropriate dish. Pierce holes all over it with a fork so that it doesn't expand. With a pastry brush, put a thin coat of olive oil over the pierced pastry base. This keeps it crispy as it creates the hydrophobic layer that prevents the tomatoes from making the crust soggy. Slice your tomatoes and cover the base of the pastry with them. Sprinkle a little salt over them.
3. Cover the tomatoes with the onions confit.
4. Slice the log of goats cheese into slices and place them on top of the onions confit. Sprinkle a little thyme or herbes de Provence over the top of it all. Bake at the temperature recommended for the pastry (usually 180 degrees C/350 degrees F) until the pastry is golden.
5. Bon appetit les amis!

roll puff pastry, tomatoes, onion, honey, roll of goat cheese, salt, thyme, olive oil

Taken from www.epicurious.com/recipes/member/views/provencal-tarte-de-chevre-50081030 (may not work)