Olive Oil

4 small Onions, sliced in 1/4”-1/2” rounds

2 tablespoons Perfect Puree of Napa Valley Red Jalapeno

2 tablespoons brown sugar

1 tablespoon butter

8 oz mascarpone

puff pastry, cut into a large square

Himalayan sea salt

Preheat the oven to 400 degrees.
In a large saute pan, char the onions over high heat with a little bit of olive oil. Some of the onions may char more than others, and that’s all good!
In a small sauce pan, combine the Perfect Puree of Napa Valley Red Jalapeno puree, brown sugar, and butter. Bring to a simmer and let reduce by half. Cool slightly.
Roll out the puff pastry and cut into a large square. Prick the bottom of the pastry with a fork to prevent air bubbles. Use the scraps to create an even border around the pastry.
Brush the Jalapeno reduction on the bottom of the pastry.
With a small spoon, add dollops of the mascarpone to the pastry and spread around evenly. Layer the onions over the mascarpone evenly. Brush the Jalapeno puree onto the onions and and sprinkle with a little bit of salt.
Bake in the oven until golden in color.