Tomato, Basil, and Goat Cheese Tart

Directions

1. Melt butter in a small pan over low heat; add onion and season with salt and pepper. Cook and stir onion in butter until slightly browned and caramelized, 15 to 20 minutes; transfer to a bowl.
2. While the onions cook, bring balsamic vinegar to boil in a small pot. Reduce heat to low and cook, stirring frequently, until thick enough to coat the back of a spoon, about 10 minutes; transfer to a bowl to cool to room temperature.
3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
4. Unfold puff pastry onto the prepared sheet. Push down slightly at creases to ensure an even layer. Score a ½-inch border around the edge of the pastry with a knife, being careful to not cut through. Gently make indentations in the dough inside the border with a fork. This will allow the edges to puff while the center stays flat.
5. Brush olive oil onto the pastry to coat; season with salt and pepper.
6. Arrange caramelized toppings onto the dough within the border; top with tomato slices.
7. Sprinkle tomato slices with salt; top with goat cheese crumbles and half the basil.
8. Bake tart in preheated oven until the edges are puffed and golden brown, 15 to 22 minutes.
9. Garnish tart with remaining basil. Drizzle balsamic glaze over the tart to serve.