Preheat the oven to 180C/350F/Gas 4. Place a baking sheet in the oven to warm up.
Brush the two sheets of pastry with the olive oil and lay one on top of the other. Trim into a round and create a slight lip around the edge of the pastry. Transfer to the hot baking sheet, prick all over with a fork and bake for 3-4 minutes, or until crisp and golden-brown.
Remove the pastry from the oven, and scatter over the red onion slices.
In a saucepan, heat the orange juice together with the orange zest, sugar and wine until simmering. Stir in the cranberries and cook for 4-5 minutes, or until the cranberries start to burst open.
Spoon the cranberry mixture over the onions on the pastry base, then crumble the goats' cheese over the top. Sprinkle over the chopped parsley, then return to the oven for 1-2 minutes, or until the cheese has melted slightly.
Cut into wedges and serve immediately.
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