For chèvre day of Windy month, I’ve decided to go with goat cheese rather than cook goat again. From the most recent issue of Spoonful Magazine, I’ve adapted their caramelized onion goat cheese phyllo “packages.” Instead of making these in a regular sized cupcake pan, I went with minis, so they’re more of a one bite deal. Here are some pictures of baby goats in sweaters.

Goat Cheese tarts  

1 yellow onion

1 red onion

2 tbs butter

2 tbs olive oil

1/2 tsp salt

phyllo pastry sheets

4 oz goat cheese

2 oz grated Parmesan

several sprigs of thyme

2 scallions

First, slice the onions and then heat the olive oil and butter in a heavy bottomed pan. Add the onions and salt and cook until caramelized – 40ish minutes. Lay out the phyllo dough package (thawed) and start cutting squares of dough about an inch bigger in diameter than your cupcake diameter. Take a stack of three squares of dough, brush olive oil over the top slice with a pastry brush and set another two slices on top, slightly askew. Heat the oven to 325.

Spray the cupcake pan with non-stick spray. Set the stacks of 5 slices of dough in each cup. Add some sliced onion, a dab of goat cheese, a sprinkling of Parmesan, some thyme leaves and crushed black pepper. Sprinkle some scallions over all the assembled tarts. Brush the edges of the dough with olive oil and bake for about 15 minutes, or until the dough is golden brown. Enjoy!