Ingredients:

  • 2 medium (200g) yellow onions, thinly sliced
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) olive oil
  • ½ tsp (3g) kosher salt
  • 1 tsp (5ml) fresh thyme leaves
  • 1 sheet (250g) frozen puff pastry, thawed but chilled
  • 4 oz (113g) soft goat cheese (chèvre), crumbled
  • 2 large (400g) Bosc pears, thinly sliced into half-moons
  • 1 tbsp (15ml) honey, for drizzling
  • 1 large (50g) egg, beaten
  • ¼ cup (30g) toasted walnuts, roughly chopped
  • 1 handful (15g) fresh arugula or microgreens
  • Freshly cracked black pepper to taste

Instructions:

  1. Heat the butter and olive oil in a large non-stick skillet over medium heat. Add the sliced onions and salt. Cook, stirring occasionally, for 15–20 minutes until the onions turn a deep mahogany brown and smell nutty. Stir in the fresh thyme during the last 2 minutes, then remove from heat and let cool slightly.
  2. Preheat your oven to 400°F (200°C). Roll out the chilled puff pastry on a piece of parchment paper. Using a knife, lightly score a 1-inch border around the edge (do not cut all the way through). Spread the caramelized onions evenly within the border.
  3. Top the onions with crumbled goat cheese, then layer the pear slices in an overlapping fan pattern.
  4. Brush the edges of the pastry with the beaten egg wash to ensure a golden-brown finish. Slide the parchment onto the baking sheet.
  5. Bake for 20–25 minutes, or until the crust is puffed and deeply golden. Remove from the oven and immediately drizzle with honey and sprinkle with toasted walnuts. Top with fresh arugula just before serving.