Caramelized Onion Tartlets
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
2 sweet Vidalia Onions
1 teaspoon sugar
Salt, to taste
4 oz ricotta cheese
1 large egg
2 tablespoons heavy cream
1 teaspoon freshly chopped thyme leaves
1 (14-ounce) box refrigerated pie crust
Lay the pie crusts out flat on a clean surface and with a 2 1/2-inch round cutter cut out 12 circles from each crust. (You can use a small glass if you do not have a cutter.) Press them into the cups of the mini-muffin tin. Refrigerate until ready to use.
Preheat the oven to 375 degrees F.
In a large heavy-bottomed skillet over medium heat, add the oil and butter. When the butter is melted, add the onions, sugar, and salt, to taste. Cook until the onions begin to brown. Adjust the heat to low and cook slowly, turning often, until the onions are golden brown and caramelized, about 10 to 15 minutes. Remove the onions from the heat and set aside to cool.
In a bowl, combine the ricotta, egg, cream, and thyme. Pour the mixture into a disposable pastry bag or a quart sized Ziploc bag. Snip off a corner of the bag to use it for piping.
Get your tartlets from the refrigerator and fill each cup 1/2 way with the cooled onions. Pipe the ricotta mixture on top of the onions, filling the cups. Bake the tarts until the filling is set, about 15 to 20 minutes. Let the tarts cool slightly, and then remove them from the muffin tin and serve.
Recipe from Sandra Lee and Food Network.
Recipe printed from www.CrazyforCrust.com