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Apricot Pepper Tartlets

For the dough:

1 egg

1 cup + 1 Tbsp. All purpose flour

1 tsp. kosher salt

¼ lb. (one stick) Cold butter, cut into small pieces

2-3 Tbsp. ice cold water

Place all the ingredients in a food processor and pulse until it looks like a crumbly mixture. Add 1 tablespoon of water at a time and continue to blend until the mixture comes together.

Form a disc and wrap in plastic wrap and refrigerate for 30 - 60 minutes.

For the Apricot Pepper filling:

5 medium Vidalia onions, thinly sliced

2 Tbsp. butter

½ tsp. Kosher salt

Just Jan’s Apricot Pepper Spread

1/2 cup goat cheese (or feta)

Preheat the oven to 375 degrees.

In the bottom of a large heavy pan or dutch oven, melt the butter then add the onions and salt. Cook the onions slowly until they have become soft and golden. 

Lightly grease 2 muffin pans. On a lightly floured surface, roll the dough to 1/16” - 1/8" inch thick.

Using a 3” inch cookie cutter cut circles and line the prepared muffin pans with the dough.

Fill the muffin cups with onions and top with a ½-1 teaspoon of the apricot pepper spread and top with a generous dollop of goat cheese.

Bake for 16-20 minutes or until the cheese is melted and golden brown.

This recipe makes 14 tartlets.

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