2 tb Butter
2 c Thinly sliced onions
Salt
Freshly ground black pepper
1 ts Chopped garlic
1/4 lb Goat cheese; crumbled
1 Sheet; (15 by 10 inches)
; frozen puff pastry,
; defrosted
1 lg Egg; lightly beaten
1 tb Chopped fresh parsley leaves
Preheat the oven to 375 degrees F. Line a baking sheet with parchment
paper. In a medium skillet, over medium heat, melt the butter. Add the
onions. Season with salt and pepper. Saut? until the onions start to wilt,
about 4 minutes. Stir in the garlic and continue to cook for 1 minute.
Remove from the heat and cool completely. In a mixing bowl, combine the
onions and cheese. Mix well. Season with salt and pepper. With a 2 1/2 inch
cookie cutter, cut 24 rounds of the puff pastry. Place them on the
parchment-lined baking sheet, prick each round randomly with the tines of a
fork, and brush with the beaten egg. Spread a tablespoon of the onion
mixture on each round, leaving a 1/8-inch border. Bake until lightly
browned, about 15 minutes. Remove from the oven and sprinkle with the
parsley. Serve warm.
Yield: 24 tarts
Yields
1 servings