Ingredients
2 puff pastry sheets defrosted
1T butter
1T olive oil
1/4c roasted garlic
1t anchovy paste
1c yellow onion
1c red onion
2 scallions finely sliced
1/4c Parmesan-Reggiano
1 egg
1/3c cream
1t salt
3 oz goat cheese
Preparation
Preheat oven to 375 degrees F. Using a 2.5" cutter, cut out 12 rounds of puff pastry. Fill each space in 12 hole mini muffin pan with puff pastry rounds, gently. Cover and place in fridge. Saute onions in butter and evoo until carmelized (app. 15 min.). Once cooked add scallions. Set aside to cool slightly. In a bowl whisk together egg, cream and salt. Add the cooked onions to the custard. Mix together roasted garlic and anchovy paste. Smear roasted garlic mixture on inside of each tartlet. Break up goat cheese and place on top of tarts. Bake 20-35 min. Garnish with black or nicoise olives or garnish of preference.
