|2 cups||Thinly sliced onions|
|Freshly ground black pepper|
|1 teaspoon||Chopped garlic|
|¼ pounds||Goat cheese; crumbled|
|1||Sheet; (15 by 10 inches)|
|; frozen puff pastry,|
|1 large||Egg; lightly beaten|
|1 tablespoon||Chopped fresh parsley leaves|
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. In a medium skillet, over medium heat, melt the butter. Add the onions. Season with salt and pepper. Saut until the onions start to wilt, about 4 minutes. Stir in the garlic and continue to cook for 1 minute.
Remove from the heat and cool completely. In a mixing bowl, combine the onions and cheese. Mix well. Season with salt and pepper. With a 2½ inch cookie cutter, cut 24 rounds of the puff pastry. Place them on the parchment-lined baking sheet, prick each round randomly with the tines of a fork, and brush with the beaten egg. Spread a tablespoon of the onion mixture on each round, leaving a ⅛-inch border. Bake until lightly browned, about 15 minutes. Remove from the oven and sprinkle with the parsley. Serve warm.
Yield: 24 tarts
Converted by MC_Buster.
Per serving: 873 Calories (kcal); 68g Total Fat; (69% calories from fat); 43g Protein; 24g Carbohydrate; 368mg Cholesterol; 690mg Sodium Food Exchanges: 0 Grain(Starch); 5 ½ Lean Meat; 3 ½ Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC67 Converted by MM_Buster v2.0n.
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