Caramelized Onion, Mushroom & Goats Cheese Tartlettes.

*makes 16-20
INGREDIENTS:

PASTRY CUPS:

  • 4 oz phyllo dough (1/2 of an 8oz package), thawed
  • Egg, lightly beaten

CARAMELIZED ONIONS:

  • 1 tablespoon olive oil
  • 1 large yellow onion, thinly sliced
  • 1 tablespoon unsalted butter
  • 50mL Walden Farms Sugar Free Raspberry Vinaigrette

FILLING:

  • 1/2 cup crumbled goats cheese
  • 16 ounces white button mushrooms, thinly sliced
  • salt & pepper to taste

COOKING INSTRUCTIONS:

PASTRY CUPS:

  1. Preheat the oven to 350 degrees F.
  2. Melt the butter in the microwave
  3. Separate the phyllo into 4 layers
  4. Brush each layer with 1 lightly beaten egg and stack each layer on top of each other
  5. Cut into 12-16 squares, then using your fingers, mould them into muffin tins
  6. Bake for 10 minutes, until golden brown
  7. Fill with the following mixture.

CARAMELIZED ONIONS:

  1. Coat pan with olive oil and butter and heat on medium high heat until oil is simmering
  2. Add the sliced onions and stir until they are evenly coated in oil/ butter
  3.  Stir onions occasionally until transparent
  4. Stir in Walden Farms Raspberry Vinaigrette and let simmer
  5. Continue to cook until brown, scrap bottom of pan to ensure full flavour.

FILLING:

  1. Keeping pastry cups in muffin tin to keep them from crumbling, add crumbled goats cheese to each and lightly pat down to line the base
  2. Add pan fried mushrooms to onion mixture and toss to combine
  3. Spoon mushroom & onion mixture into each shell until full
  4. OPTIONAL: Bake for a further 5-10 minutes so that cheese melts and mixture settles into shells.
  5. Serve & enjoy!
RECIPE INSPIRATION FROM THE BROWN EYED BAKER!