Happy Birthday, Circle B Kitchen!!

We’re 1 today!  What a cute age…. Just starting to walk, jabber quite a bit without saying anything very intelligible, cutting some teeth and starting to eat strange things.  That about sums it up, folks.  It’s been one of the funnest years in recorded history I think.  Who would have ever thought that I would find a way to combine 3 of my favorite things (writing, cooking, eating) into one very fun endeavor, and then find out in the process that I sort of like photography.

As with any one-year old, we’re learning new things and have a long way to go before we feel like we’ve mastered any of them, but that’s the fun, no?  And it seems to provide no end of amusement for everyone else watching a 1-year old figure it all out.  But a big thank you to all of you who have supported, assisted, encouraged and helped us through our infancy.  Immeasureably appreciated!  And to all of you who drop by regularly, we thank you, thank you, thank you, and hope you'll keep stopping in.

To celebrate this momentous occasion, we’re going to serve up some of these amazingly delicious onion and goat cheese tartlets.  Not exactly baby food, but boy howdy, are these ever good!  Melt-in-your mouth puff pastry is filled with an onion-y custard and topped with tangy, creamy goat cheese and then baked in a mini muffin tin until lightly golden and ever so delectable. 

These are best eaten warm just out of the oven.  With a nice glass of cabernet sauvignon.  Yes, this one-year old likes cab. 

Onion and Goat Cheese Tartlets

Printable Recipe

2 frozen puff pastry sheets, defrosted
1 tablespoon butter
1 tablespoon olive oil
1/4 cup finely sliced red onion
1/4 cup finely sliced onion
2 scallions, finely sliced
1 tablespoon finely chopped chives
1 egg
1/3 cup heavy cream (or yogurt)
1 teaspoon salt
3 ounces goat cheese

Preheat oven to 375 degrees F.

Take a 2 1/2-inch round cookie cutter and cut out 12 rounds from 2 sheets of puff pastry (I rolled the pastry sheets out slightly before cutting the rounds). Take a 12 hole mini muffin pan and place rounds of dough into each hole, pressing gently to form a cup and giving room for the filling. Cover with plastic wrap and keep the prepared pan in the refrigerator or freezer (depends how long until you need it).

In a skillet add butter and oil. Throw in the onions and cook gently until softened and caramelized, stirring frequently for about 15 to 20 minutes. Once cooked add the scallions and chives. Set aside to cool slightly. (I added the scallions at the end of the 15 minutes so they would cook a little).

In a bowl whisk together the egg, cream, and salt. Add the cooked onions to the custard, stirring thoroughly. Pour into the prepared pastry cups with a spoon. Break up the goat cheese and place on top of tarts. Bake for 20 to 25 minutes. Serve.