Serves 8 2 tablespoons olive oil 2 onions, chopped 3 cloves garlic, minced 8 ounce goat cheese, crumbled 4 tablespoons sliced chives 8 eggs, lightly beaten 2 tablespoons half & half 1/4 teaspoon kosher salt Few grinds of fresh pepper 2 pounds puff pastry Special equipment: 8 4-inch tart shell molds with removable bottoms CARAMELIZED ONION & GOAT CHEESE TARTLETS Preheat oven to 425°F. In a medium saucepan, heat oil and add onions and garlic. Sauté over medium-low heat until softened and caramelized, stirring often, for about 10 to 15 minutes. Set aside and cool completely. In a bowl, combine cooled onion mixture with goat cheese, chives, eggs, half and half, salt and pepper. On a lightly floured surface, roll out puff pastry to 1/8-inch thick. Cut out 6-inch circles and place each circle in tart pan, pressing along edges.
Trim the excess along the top
with a sharp knife.
Prick the bottom of each tart
shell several times with a fork.
Evenly distribute egg filling
into each tart.
Refrigerate 15 minutes.
Bake 15 to 17 minutes, or until filling is set
and pastry is golden brown around the
edges. Cool 10 minutes before serving.
To save time, make the filling and cut out
the pastry the day before.
Keep them separate in the fridge
overnight and assemble before baking.
88 | SWEET PAUL . HOLIDAY 2010
