2large sweet onionsI used Vidalia, peeled, halved lengthwise, and cut into thin half-moons
4ozsoft goat cheese
Grated zest from 1 lemon
1small chili pepperwashed, halved, and seeded
½cupsmall artichoke hearts
Preheat oven to 400 degrees F.
Apply non-stick coating to a mini-muffin pan (16 mold capacity.)
Thaw puff pastry per package instructions.
On lightly floured surface, roll puff pastry to 6" x 18"
Melt butter in large skillet over low heat.
Add the onions and a pinch of salt. Cover and allow to cook about for about 10 minutes until soft and translucent.
Using food processor, combine cooked onions, goat cheese, lemon zest, eggs, half of thyme (reserve remaining half for garnish, chili pepper, and artichoke hearts.
Pulse process to blend until just well mixed but not pureed.
Using mini muffin pan, spoon a tablespoon into each mold.
Cut puff pastry into 2 ½ inch diameter rounds using biscuit cutter.
Cover each muffin mold with a round of puff pastry.
Place muffin pan in oven until the pastry is puffed and golden, about 25 minutes.
Allow to cool slightly.
Remove from molds an turn them over, pastry side down.
Garnish with remaining thyme and light pinch of kosher salt and serve warm or at room temperature.
In lieu of biscuit cutter, use an appropriate size drinking glass, jar top, jar lid, etc. to cut puff pastry. Experiment with flavors and different cheese. For example, in lieu of goat cheese and artichokes, try cheddar cheese and a couple of slices of bacon. When placing pastry on top of molds, place pastry edge down, against inside edge of molds.