In the spirit of honesty, these onion tartlets take closer to fifteen minutes to make… but ten minutes sounds better.
Caramelized onion tartlets with feta and thyme
Makes approximately 12 mini tarts, vegetarian (contains dairy and gluten)
- 1 medium yellow onion, roughly chopped
- 1 tbsp. olive oil or butter
- 1/2 cup feta cheese, crumbled
- 2 tbsp. fresh thyme leaves
- 1 package of frozen mini phyllo dough shells (I keep a few packages of these shells in our freezer — they are fully baked and just need to be reheated, a lazy woman’s dream)
- Remove phyllo shells from freezer and follow directions for thawing (or baking, if necessary)
- Heat oil or butter in a large skillet and saute onions for 5-7 minutes, stirring often, until caramelized
- Remove onions from heat and add to large bowl with feta and thyme; mix and set aside
- Arrange shells on a rimmed baking dish
- Fill each shell with the onions, feta and thyme and bake according to package directions (for these, I baked them at 350 degrees F for 10 minutes)
These little guys can be served hot or cold and are one of my favorite appetizers to make and share. The filling can be made a day ahead of time and refrigerated. While you’re at it, you may want to make a big batch of caramelized onions (Julie wrote a great “how to” post that includes 16 different ways to use caramelized onions).
Ten minutes… fifteen-ish minutes… you could probably lie and say these took all day. But lying is bad. And these tartlets are good.
Also On Tap for Today:
- 10 smart ways to use up your Thanksgiving leftovers via The Kitchn
- Happily trading pumpkin-everything season for cranberry-everything season
- 100 notable books of 2015 via The New York Times
What’s the last lie you told? Your secret is safe with me. And the Internet.