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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 24 |
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These are great and are wonderful for a get-together as they can be made ahead and reheated or serve at room temperature! Ingredients:
for the pastry |
3/4 cups unsalted butter, cut into chunks |
3/4 cups cream cheese |
2 cups all-purpose flour |
1/2 teaspoons kosher salt |
for the filling |
1/4 cups olive oil |
2 whole spanish (or regular) onions, sliced |
1/2 tablespoons kosher salt |
1 cup whipping cream |
1 whole large egg |
salt and pepper, to taste |
⅓ cups coarsely chopped black olives |
1 teaspoon herbes de provence |
2 tablespoons balsamic vinegar |
1/2 cups shredded percorino romano cheese |
Directions:
1. Combine all ingredients for the pastry into a food processor and pulse to combine. Knead on a floured board and roll into ball. Chill for 1 hour. Roll out and cut into 3-inch circles and fit into a mini-muffin pan. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add onions, sprinkle with salt and cook stirring occasionally until deep golden brown. Set aside.
3. Whisk together the whipping cream and egg. Season with salt and pepper to taste. Set aside.
4. Combine caramelized onions, olives, herbs de provence, balsamic vinegar and cheese in a bowl. Divide the onion mixture between tart shells and pour a scant tablespoon of cream mixture over top. Bake at 375ºF for 14-18 minutes until golden and baked through. So yummy!
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