2tbsp.unsalted butterplus 3-4 Tbs. for making phyllo cups
1tbsp.extra-virgin olive oil
2 1/2tbsp.dried thyme leaves
In a wide heavy-bottomed skillet, heat 2 tablespoons of butter and one tablespoon of olive oil over medium-high heat.
Add the onions and stir them so that they are well coated with the butter and oil. Cook the onions stirring often so that they cook evenly. When the onions begin to brown, add the sugar and salt and reduce the heat to medium-low. Cook the onions for approximately 15-20 minutes or until they’re brown (a deep caramel colour). Remove the caramelized onions from the heat and let cool.
In a medium bowl combine the goat cheese, eggs, cream, and thyme. Mix with a wooden spoon until well combined.
Transfer the mixture into a piping bag or into a plastic bag with a corner cut off.
Preheat the oven to 350°F.
Melt about 3-4 tablespoons of unsalted butter in the microwave.
Lay one sheet of phyllo flat on your working surface and lightly brush it with melted butter or olive oil. Lay another sheet on top. Cut into 12 equal pieces and press phyllo dough into the cups of the mini muffin tins.
Portion the cooled caramelized onions into the cups, filling them about halfway.
Then pipe the goat cheese mixture over the onions, filling the cups almost to the top.
Bake the tartelettes until the filling is set, about 16-18 minutes.
Let the tartelettes cool for a few minutes, remove them from the muffin tin and enjoy!