Sweet Onion and Goat Cheese Tarts for 6

Instructions:

1. In a heavy-bottomed skillet, melt the butter over medium-low heat. Add the sliced sweet onions and 0.5 tsp kosher salt. Cook for 25-30 minutes, stirring occasionally, until they are deep golden and soft.
2. Stir in 1 tbsp balsamic vinegar, 1 tbsp thyme, and 0.25 tsp black pepper to deglaze the pan, scraping up any browned bits. Remove from heat and allow the onion jam to cool completely.
3. Preheat oven to 400°F (200°C). Unroll the chilled 250g puff pastry sheet and cut into six equal rectangles.
4. Score a 1/2-inch border around each rectangle with a knife (do not cut all the way through).
5. Whisk the egg and water to create an egg wash. Brush the borders of the pastry with the wash.
6. Spread a layer of the cooled onion mixture within the border of each pastry. Top with crumbled goat cheese and drizzle with 1 tbsp honey.
7. Bake for 15-20 minutes until the pastry is puffed and golden brown.
8. Remove from oven, and garnish with 1 cup fresh arugula before serving.