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Sun-dried Tomato and Goat Cheese Tartlets
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 cup chopped onions
- 1 tablespoon sugar
- ½ cup chopped sun-dried or roasted cherry tomatoes (see note)
- Salt, to taste
- 4 ounces goat cheese, softened
- 1 large egg
- 2 tablespoons heavy cream
- 1 teaspoon fresh thyme leaves
- 1 box (15-count) pre-baked mini phyllo shells or, 1 refrigerated pie crust (from a 15-ounce box)
Instructions
- In a large skillet over medium heat, add the oil and butter. Once the butter melts, add the onions, sugar and salt to taste. Cook until the onions begin to brown. Turn the heat to low and cook slowly, stirring often, until the onions are golden brown and caramelized, about 12 minutes. About 8 minutes into the cooking, add the chopped sun-dried tomatoes . Remove from heat and set aside to cool.
- Heat oven to 350 degrees.
- In a bowl, mix together goat cheese, egg, cream and thyme until well combined. Pour mixture into a plastic food-storage bag; set aside.
- Unroll pie crust onto a flat, clean work surface. With a 2½-inch round biscuit cutter or a juice glass of similar diameter, cut out 12 circles. Press them into the cups of a 12-count nonstick mini-muffin tin. Skip this step if using pre-made phyllo shells.
- Snip off a corner of the goat cheese bag; make sure the opening is wide enough for any small chunks of cheese to squeeze through. Fill each cup halfway with the cooled onion/pepper mixture. Squeeze the cheese mixture on top of the onions, filling up the cups. Bake the tarts until the filling is set and tops are golden brown, about 20 to 22 minutes.
- Cool 10 minutes in the tin, then remove and plate for serving.
Notes
- Cook’s notes: For homemade roasted tomatoes, heat the oven to 425 degrees. Toss 30 cherry tomatoes in 2 teaspoons extra-virgin olive oil. Spread in an even layer on a baking sheet and bake 7-9 minutes or until they caramelize and are brown around the edges. Allow to cool slightly, but scrape off pan with they're still a bit warm. Store extra an airtight container for 1 week or freeze for up to one month.
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