1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 cup frozen chopped onions, thawed
1 tablespoon sugar
Freshly ground black pepper
4 ounces goat cheese, softened
1 large egg
2 tablespoons heavy cream or half and half
1 teaspoon thyme leaves
1 (14 ounce) box refrigerated pie crust
flour for dusting
In a large heavy-bottomed skillet over medium heat, add the oil and butter. When the butter is melted, add the onions, sugar, and salt and pepper to taste. Cook until the onions begin to brown. Turn the heat to low and cook slowly, turning often, until the onions are dark brown and caramelized. Remove from the heat and set aside to cool.
Preheat the oven to 375 degrees F. In a bowl using a hand mixer, mix together the goat cheese, egg, and cream. Fold in the thyme leaves with a little salt and pepper and put the mixture into a plastic food storage bag. Snip off a corner of the bag to use it for piping.
Lay a pie crust out flat on a clean lightly floured surface and with a 2 1/2-inch round cutter cut out 12 circles from each crust. Press them into the cups of the mini-muffin tin Fill each cup half way with the cooled onions. Pipe the cheese mixture on top of the onions, filling up the cups. Put the muffin tin onto a sheet pan and bake the tarts until the filling is set, about 15 to 20 minutes. Let cool a bit then remove them from the muffin tin.