Goat Cheese Tartlettes with Caramelized Onion & Fig

These came out exactly how I pictured them! I got to purchase a mini-muffin tin, finally, which I was very excited about! I couldn't find a recipe for these that made sense to me so I made this one up...



Goat Cheese Tartlettes with Caramelized Onion & Fig
Source: ME
Makes about 72 tartlettes

If Phyllo dough is frozen, thaw one pkg according to the direction on the box

1 Box (2 pkgs of Phyllo dough, thawed, you won't use ALL of it which is kind of a bummer- so this is a good app to make if you are making another phyllo app- you use a teeny bit more than half...
2 11 oz packages of herbed goat cheese at room temp
1 8 oz package of cream cheese softened at room temp
2 eggs
1/2 of a sweet yellow onion
1 T brown sugar
1 jar of fig preserves

Caramelize the onions. In a large skillet heat 1/4 c of olive oil on med-high heat for about 2-3 minutes, add onions and reduce heat to med-low. Stir onions periodically, cooking about 15 minutes, then add the brown sugar. Reduce heat to low and simmer, stirring occasionally for about 30 minutes or until onions are a golden, amber color.
Pre-heat oven to 325.
In a large bowl with an electric hand mixer, combine the cheeses and eggs. Cut the phyllo dough into 2 inch x 2 inch squares that are 3-4 sheets thick each (or 2.5 inch x 2.5 inch, your preference- just want to fill the cup).
Spray the mini muffin tin with non-stick spray and and add a phyllo square to each cup. Fill each cup with the cheese mix- top with about a 1/4 tsp of fig preserves and add a few pieces of the caramelized onion on top. Cook for about 10 minutes or until edges of phyllo are golden brown. Serve warm, these are delicious with wine!