Caramelized Onion, Goat Cheese, Pesto Tartlets

Ingredients

 1 package frozen phyllo tartlet shells (15 shells)
 1 tbsp salted butter
 1 tbsp olive oil
 2 large onions, thinly sliced (about 4 cups)
 Kosher salt and freshly ground black pepper
 5 oz goat cheese
 2 tbsp heavy cream
 ¼ cup Armanino Basil Pesto, thawed, divided

Directions

1

Preheat oven to 350°F. Place fillo shells on rimmed baking sheet and bake for 3- 5 minutes, or until shells are crisped. Set aside to cool.

2

Meanwhile, heat butter and olive oil in a large skillet over medium heat. Add onions, cover and cook over medium heat, stirring, until softened, about 10 minutes. Reduce heat to medium-low. Season with salt and pepper and cook, stirring occasionally, until onions are caramelized and very soft, 40-50 minutes.

3

Stir in goat cheese and heavy cream, gently heat until well mixed. Divide mixture across the tart shells. Top each with a dollop of Armanino pesto. Enjoy warm or at room temperature.

Ingredients

 1 package frozen phyllo tartlet shells (15 shells)
 1 tbsp salted butter
 1 tbsp olive oil
 2 large onions, thinly sliced (about 4 cups)
 Kosher salt and freshly ground black pepper
 5 oz goat cheese
 2 tbsp heavy cream
 ¼ cup Armanino Basil Pesto, thawed, divided

Directions

1

Preheat oven to 350°F. Place fillo shells on rimmed baking sheet and bake for 3- 5 minutes, or until shells are crisped. Set aside to cool.

2

Meanwhile, heat butter and olive oil in a large skillet over medium heat. Add onions, cover and cook over medium heat, stirring, until softened, about 10 minutes. Reduce heat to medium-low. Season with salt and pepper and cook, stirring occasionally, until onions are caramelized and very soft, 40-50 minutes.

3

Stir in goat cheese and heavy cream, gently heat until well mixed. Divide mixture across the tart shells. Top each with a dollop of Armanino pesto. Enjoy warm or at room temperature.

Caramelized Onion, Goat Cheese, Pesto Tartlets

Yields5 Servings

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