Mozzarella cakes

Ingredients
1 sheet puff pastry
75 ml. Forvm Merlot vinegar
1 red onion, large
Extra virgin olive oil (EVOO)
2 c / s of brown sugar
125 gr. fresh mozarella
40 gr. Foie mi-cuit
Salt
Dried parsley

ELABORATION

1. Start preparing Forvm Merlot vinegar reduction. To do this, pour 75 ml. Forvm vinegar in a saucepan and let reduce over low heat for about 10 minutes. As acquires a less light texture, remove from heat and set aside.
2. Then cut the onion into julienne strips and place in a dish, and introduce it in the microwave for 1 minute at maximum power to soften. Once pre-cooked, place in a pan, cover with olive oil and sugar. Leave on low heat for about 30 minutes until the onion is translucent and caramelized. Add salt to taste. With the help of a strainer, drain the excess oil and set aside. On the other hand, extend the puff pastry on the worktable. Cut 4 circles of about 15 cm. in diameter each.
3. Then arrange on baking tray lined with greaseproof paper and prick each circle of dough to prevent rise when baked. Cover them all with another paper and some weight over each (dried vegetables, other container, …) is placed. Bake for about 15 minutes in preheated oven 180C. Once cooked, remove from oven, remove the weight and paper and bake 5 minutes to brown the surface.
4. Over time, remove from oven and allow to warm on a rack, while preparing the remaining ingredients.
5. With the help of a basting brush, paint with Forvm Merlot vinegar reduction each cake. Then spread the caramelized onions and dispose over the mozzarella cut into thin slices. Enter for 5 minutes in the oven on the grill option, to 200. Thus we will warm the pies and cheese will melt.
6. Finally, remove the cakes from the oven, spread small pieces of foie on each and sprinkle some dry parsley. Serve immediately and hot.