Irresistible Savory Delights: Goat Cheese, Red Onion, and Pine Nut Tartlets

Goats Cheese, Red Onion, and Pine Nut Tartlets: A Savory Treat

These bite-sized tarts are the perfect appetizer or light meal. They're made with a flaky pastry crust filled with a creamy goat cheese mixture, topped with caramelized red onions and toasted pine nuts. They can be made ahead of time and frozen, making them a convenient option for busy cooks.

Ingredients:

For the pastry:

* 1 cup all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
* 2-3 tablespoons ice water

For the filling:

* 4 ounces goat cheese
* 1/4 cup heavy cream
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 cup caramelized red onions
* 1/4 cup toasted pine nuts

Instructions:

1. Make the pastry:
- In a large bowl, whisk together the flour and salt.
- Add the butter and use your fingers to work it into the flour until it resembles coarse crumbs.
- Add the ice water 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Make the filling:
- In a medium bowl, beat together the goat cheese, heavy cream, salt, and pepper until smooth.
- Stir in the caramelized red onions and pine nuts.

3. Assemble the tartlets:
- Preheat oven to 375 degrees F (190 degrees C).
- On a lightly floured surface, roll out the pastry to a thickness of 1/8 inch.
- Cut out 12 circles of dough and place them in greased mini tartlet pans.
- Divide the filling evenly among the tartlets.

4. Bake:
- Bake for 15-20 minutes, or until the pastry is golden brown and the filling is set.
- Let cool slightly before serving.

Tips:

* For a sweeter tartlet, use honey instead of heavy cream in the filling.
* Add a sprinkle of fresh herbs, such as thyme or rosemary, to the filling for extra flavor.
* These tartlets can be frozen for up to 2 months. To freeze, bake them according to the instructions, then let cool completely. Place them in an airtight container and freeze. To reheat, thaw overnight in the refrigerator and then bake at 350 degrees F (175 degrees C) for 10-15 minutes, or until warmed through.