For the dough:
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.