Mini Red Onion Tatins with Goat Cheese, Walnuts, and Provence Vinegar

Preheat your oven to 180 °C.

Peel the red onions and cut them into thin rings. Cut the log of goat cheese into slices.

On a baking sheet lined with parchment paper, form 4 small circles of honey, each about 10 cm in diameter. Add olive oil, then a few drops of Provence vinegar, and arrange the red onion rings and goat cheese slices in alternating layers. Sprinkle with herbes de Provence, and season with salt and pepper.

Cut out 4 circles of puff pastry that are slightly larger than the filling. Cover each filling by tucking the edges inward. Prick the pastry lightly with a fork.

Bake for 20 to 25 minutes, until the dough is golden brown and the onions are tender.

Let them cool for a few minutes before gently turning the tatins over. Sprinkle with herbes de Provence or chopped walnuts.

A gourmet tip: Add a few drops of Provence vinegar after cooking to add a touch of freshness and balance the sweetness of the honey and goat cheese.