- Heat oil in a pot over medium heat. Add onions and cook, stirring occasionally, until very tender and almost sticky, about 10 minutes. Stir in sugar, vinegar, rosemary and currants. Gently simmer until the vinegar thickens and becomes syrupy, about 5 minutes. Season mixture with salt and pepper, cool to room temperature and refrigerate until needed.
- Line 2 large baking sheets with parchment paper and set aside. Cut pastry, widthwise, in half. Set one piece on a lightly floured surface and roll into a 10” square. Cut dough into rounds with a 2-inch cookie cutter, you should get 16 to 20 (see Note). Set the rounds on one of the baking sheets. Roll and cut second dough as you did the first, setting the rounds on the second baking sheet.
- Set and mound 1 tsp. of onion and currant mixture in the centre of each puff pastry round and top onions on each tartlet with crumbled goat cheese. Refrigerate tartlets for 20 minutes, or until ready to bake. (Chilling the dough will make it puff better.)
- Preheat oven 400˚F. Bake tartlets, one sheet at a time, for 16 to 18 minutes, until puffed and golden. Serve hot or at room temperature, with each tartlet garnished with a tiny rosemary sprig.
Note: If desired, after cutting the rounds of pastry needed for this recipe, save the scraps of pastry to make mini cinnamon rolls. To do so, gather scraps of dough into a ball and then roll out into a 10” or so square. Brush lightly with melted butter, sprinkle with brown sugar and cinnamon, to taste, roll up, and then cut 3/4” rounds. Set rounds on a parchment paper-lined baking sheet and bake at 400˚F for 12 to 15 minutes, until puffed and golden.
Recipe Options: These tartlets could be made oven ready many hours before baking. Keep refrigerated and tented with plastic wrap until ready to bake.