Tomato and Goat Cheese Tarts

6 ramekins

Phyllo dough

Olive Oil

4 cups thinly sliced yellow onions (2 large onions

3 large garlic cloves, cut into thin sliver

Kosher salt and freshly ground black pepper

3 tablespoons dry white wine

2 teaspoons minced fresh thyme leaves

4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler

1 small log of fresh goat cheese.

1 large tomato, cut into slices.

3 tablespoons julienned basil leaves

Preheat oven to 425 degrees.

Grease all ramekins. Carefully take out 6 sheets of defrosted Phyllo dough. Fold each piece into quarters and push into each ramekin to form a shell.

Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.

Sprinkle parmesan cheese into the dough shells on the bottom. Next layer on the onion mixture. Next layer the goat cheese, and finally the tomato. Add another layer of parmesan cheese and top off with the fresh basil. Bake in oven for 25 minutes until golden brown.

Carefully use a spoon to pry the tarts out of their ramekins and serve on plates.

Enjoy!!