Red wine onion confit tart in puff pastry

Slice the onions thinly and evenly in a food processor, discarding the hard ends; if cutting by knife, cut far enough to remove the root.

Melt the butter and add the onions in batches so all are coated.

Season with salt and pepper and cook over medium-high to higher heat for five minutes until the onions reduce and release water.

Add the sugar to help the caramelization, then the red wine a little at a time, then all of it; mix.

Cook gently, uncovered, 15 minutes, mixing from time to time, until totally soft.

Taste and adjust the seasoning; add fresh thyme and the half tablespoon of vinegar to balance the sweetness.

Raise the heat to full for a few minutes until no liquid remains and the onions start to catch on the pan; turn off the heat.

Transfer the onions to a bowl and let cool a little.

Preheat the oven to 200C. Lay the defrosted puff pastry on parchment on a baking sheet and fold the edges in to form a tart shell.

Spread the onion mixture evenly over the base in a layer that is not too thin, keeping it off the edges so they can puff.

Bake on the middle rack at 200C for 25 minutes until puffy and golden.

Top with crumbled soft goat cheese, toasted pine nuts and a little chives; slice and serve.

The onion mixture can be made ahead, then assembled and baked when guests arrive.