Red onion slices

Start with the dough. Mix the flour with cayenne pepper in a bowl. Add the butter and rub it through the flour into a crumbly mixture.

Stir in the Parmesan cheese and add 3-4 tablespoons of ice cold water. Knead a ball from the dough, wrap in cling film and leave to rest in the refrigerator for about 30 minutes.

Meanwhile, heat the olive oil and the butter. Add the onion rings and garlic and gently simmer for about 15 minutes with the lid on the pan. Stir occasionally.

Put the caster sugar through and let the onions on a high stand without lid caramelize on the pan. Add the balsamic vinegar and soy sauce and let it evaporate while stirring. Keep the onion mixture separate.

Preheat the oven to 190 ° C. Roll out the dough on a floured sheet and coat the (greased) cake molds with it. Prick holes in the dough bottoms.

Put aluminum foil as a roll inside along the side that it does not collapse. Bake the bottoms for about 10 minutes in the oven, remove the foil and bake for another 5-6 minutes.

Remove the bottoms from the oven and allow to cool slightly. Flip them out of the molds and put them on a baking tray.

Sprinkle half of the goat's cheese over the dough bottoms, spread the onion mixture over it and sprinkle with the rest of the goat's cheese. Bake for another 4-5 minutes in the oven until the cheese has melted. Sprinkle the tarts with the parsley.