I love almost anything made with goat cheese, and these little bite sized tarts are perfect for entertaining.
12 oz goat cheese, at room temperature
1 large sweet onion, sliced very thin
2 Tbs fresh thyme leaves
1 Tbs olive oil
2 1/2 C flour
1 tsp salt
1 C cold butter
In a medium frying pan, heat the oil and add the onions. Sautee over low heat, stirring frequently until caramelized, about 45 minutes. Remove from heat.
Meanwhile, make the crust. Preheat the oven to 350 degrees. Cut the butter into the flour and salt with a pastry cutter or food processor, until the mixture is coarse, like breadcrumbs. Add just enough ice water so that the dough comes together. On a floured board, press down on the dough to flatten slightly (do not knead!), and sprinkle with half the thyme. Fold over twice and roll out into a large rectangle. Using a biscuit cutter or glass, cut into 24 3-inch rounds, and press gently into a mini cupcake pan. Pierce the bottoms of the shells with a fork, and bake for 10 minutes.
Whisk together the goat cheese, eggs, and the remaining thyme until creamy. Stir in the onions into the mixutre, and spoon into the tart shells. Bake for another 30 minutes, and serve warm. Makes 24 tartlets.