Yield: 12 tartlets
2 frozen puff pastry sheets, thawed
1 tablespoon butter
1 tablespoon olive oil
¼ cup finely sliced red onion
¼ cup finely sliced yellow onion
2 scallions, finely sliced
1 tablespoon finely chopped chives
1/3 cup heavy cream
1 teaspoon salt
3 ounces goat cheese
Preheat oven to 375 degrees F
Take a 2 ½ inch round cookie cutter and cut out 12 rounds from the 2 sheets of puff pastry. Press the rounds of dough into a 12 mini muffin tin to form a cup and allowing room for the filling. Cover with plastic wrap and keep the prepared pan in the refrigerator or freezer (depending on length of time before baking tartlets).
In a skillet, combine butter and oil and then add the onions. Cook gently until the onions are translucent and caramelized, stirring frequently for about 15-20 minutes. Once cooked, add the scallions and chives. Set aside to cool slightly.
In a bowl, whisk together the egg, cream and salt. Add the cooked onions to the egg mixture, stirring thoroughly. Pour into the prepared pastry cups with a spoon. Break up the goat cheese and place on top of the tartlets. Bake for 20-25 minutes. Remove from oven and serve immediately.
Source: Danny Boome – FoodNetwork – Episode #RB0107