Monday, February 23, 2015

Caramelized Onions and Goat Cheese Bites

I had one pie crust, an onion and some goat cheese in my fridge.  All of them needed to be used soon, so I started to look up ideas.  I came across this recipe on food network.  It was just perfect for my odd combination of ingredients.  I adjusted it a little bit, but this is absolutely amazing!  Such a delicious combination of flavors and textures.  These are perfect savory bites!  You get the sweetness of the caramelized onions, the crunch of the pie shell and the tanginess of the goat cheese mixture.  Absolutely perfect!  Enjoy!
Ingredients:
-1 Tbs unsalted butter
-2 Tbs extra virgin olive oil
-1 large onion, finely chopped
-1 Tbs sugar
-1 tsp salt
-4 oz goat cheese, at room temperature
-1 large egg
-2 Tbs 2% or whole milk (do not go lower than 2)
-1 tsp dried thyme
-1 refrigerated rolled pie crust (it comes in a box with 2 rolled pie crusts)
-mini muffin tin to make the tarts
Directions:
Heat butter and oil in large skillet.  Add the onion, sugar and salt.  Give it a good stir and cook until onions begin to brown.  Lower the heat to low and cook, stirring often, until the onions are golden brown and caramelized, about 10-15 minutes.  Remove skillet from heat and let the onions cool.
Meanwhile, preheat oven to 375 F.
In a bowl, mix with a fork the cheese, egg, milk and thyme.   Mix very well, until smooth.
Unroll the pie crust.  Using a 2 inch round cutter (out of a pack of 3, the middle one) cut out circles out of the crust.  There will be remaining crust.  Bunch it together, roll it out and cut more circles until all dough is used.  Place each circle of crust into mini muffin tin.  You should get 22-24 crusts.
Spoon a little of the cooled onion into each pie crust (make sure to do it evenly).  Pour goat cheese mixture evenly on top of onion.
Bake the tarts in preheated oven for about 15 minutes or until filling is set.
Remove from oven and let tarts rest for about 5 minutes.  Remove from muffin tin and serve.  Enjoy!
Slightly adapted from a Sandra Lee recipe

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