• Recipe by
  • Prep time
    60 minutes
  • Cook Time
    15 minutes
  • Serves

Equipment: 12¼" x 16¼" Parchment Paper Sheets & Stainless Steel Sheet Pan


1 frozen sheet puff pastry

2 tbsp olive oil

3 medium yellow onions, sliced thinly

2 tsp kosher salt

2 tbsp brown sugar

2 tbsp fresh minced thyme leaves

2 garlic cloves, minced

¼ cup dry red wine

5 oz crumbled goat cheese

¼ cup pepitas, toasted

More fresh thyme for garnish


Defrost the puff pastry according to package instructions. Preheat the oven to 400°F. Line a baking sheet with Kana parchment paper.

In a large, non reactive skillet, heat the olive oil over medium heat. Add the onions and salt and cook until softened, about 10 minutes, reducing the heat as necessary to avoid burning. Add the brown sugar, thyme and garlic and continue cooking on low heat until the onions are caramelized and melty, 30-40 minutes more.In a bowl, combine the first six ingredients.

Meanwhile, on a lightly floured work surface, roll out the puff pastry into a 9x13 inch rectangle. Transfer to the prepared baking sheet.

When the onions are caramelized, increase the heat a bit and deglaze the skillet with the red wine, scraping up any browned bits on the bottom. Continue cooking until the onions are dry again. Taste and adjust seasoning with salt and pepper. 

Spread the caramelized onions out on the puff pastry, leaving a ½ inch border. Sprinkle evenly with goat cheese. Bake until the crust puffs and turns golden, about 10 minutes. Top with pepitas and serve warm.

Kana parchment paper en papillote essentials


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Lexi Harrison