Feta and Caramelized Onion Tarts

 

Ingredients

Crust

• 1¾ cups all-purpose flour
• ½ cup butter, chilled and diced
• 1 teaspoon salt
• 1 teaspoon sugar
• 3-6 tablespoons ice water

Filling

• 1 tablespoon olive oil
• 6 medium red onions, sliced
• 1 tablespoon balsamic vinegar
• 3 tablespoons light brown sugar
• 1 tablespoon honey
• Salt and pepper to taste
• 6 ounces feta cheese
• 2 ounces cream cheese
• 1 egg
• 2 tablespoons fresh parsley, chopped

Instructions

1. To make the crust:
   • Sift the flour, salt, and sugar into a food processor.
   • Add the butter and pulse until the mixture resembles coarse crumbs.
   • Add the ice water, a tablespoon at a time, pulsing until the dough just comes together.
   • Form the dough into a disk, wrap in plastic wrap, and chill for at least 1 hour.
2. To make the filling:
   • Heat the olive oil in a large skillet over medium heat.
   • Add the red onions and cook until softened, about 10 minutes.
   • Add the balsamic vinegar, brown sugar, and honey and cook until the onions are caramelized, about 10 more minutes.
   • Season with salt and pepper to taste.
   • Let the onion mixture cool completely.
3. Preheat oven to 350 degrees F (175 degrees C).
4. On a lightly floured surface, roll out the dough to a ¼-inch thickness.
   • Cut out 12 circles using a 4½-inch biscuit cutter.
   • Line a muffin tin with the dough circles, pressing the dough into the bottom and up the sides of the cups.
   • Trim any excess dough.
5. Divide the onion mixture among the tart cups.
6. In a food processor, combine the feta cheese, cream cheese, egg, and half of the parsley.
   • Process until smooth.
   • Spoon the cheese filling over the onion mixture in the tart cups.
7. Bake for 20 minutes, or until the crust is golden brown and the filling is set.
8. Let the tarts cool in the pan for 10 minutes before serving.
9. Garnish with the remaining parsley.

Enjoy!