Caramelized Shallot and Chevre Pastries

Total time: 45 minutes
   The sweetness of the caramelized shallots and onions is perfect against the slightly sharp flavor of the goat cheese.  Walnuts are a traditional pairing with the cheese.

 Ingredients:

• 3oz (90gr) goat cheese - You don't want the creamy kind in the carton for this but a proper goat cheese: log-shaped and wrapped in paper.  It will have a thin, whitish, rind that is edible.
• 3 - 4 shallots, about 6oz (180gr)
• 1 tbs olive oil
• 2 tsp brown sugar
• 1oz (30gr) walnuts
• 2 tsp pesto
• 1 sheet puff pastry - if there is a second sheet, freeze it

 Instructions:

• Thaw the puff pastry, if needed.
• Slice shallots. 
• Heat oil in medium nonstick skillet over medium heat.  Add shallots and sauté until they start to get transparent and tender, about 7 minutes. 
• Turn heat up and cook, stirring, until they start to get brown, about 5 minutes. 
• Turn heat to medium low, add sugar and stir until sugar is melted and evenly distributed. 
• Let cook over medium low heat until very brown, 10 - 15 minutes longer, stirring occasionally.
• Slice goat cheese into 1/4" (.6cm) rounds.
• Roughly chop walnuts. 
• Lay out puff pastry and cut two 4 X 5 inch rectangles (10 X 12cm).   
• Lay the cut pastry on a baking sheet. With a table knife, score a line around the edge of each pastry, about 1/3" (1cm) from the edge.
• Divide the caramelized shallots and spread to the scored lines. 
• Sprinkle the chopped walnuts on top of the shallots.  
• Lay the goat cheese on top, cutting smaller slices, to roughly cover the shallots. 
• Spread pesto on top of goat cheese, dividing evenly. 
• Bake in a pre-heated oven at 400F (200C) for 12 - 15 minutes, until sides of pastry have puffed around middle and are golden brown. 
• Remove and serve.