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1
Tarts: Beat cream cheese and goat cheese in large bowl with mixer until well blended.
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2
Add eggs, flour, rosemary and pepper; mix well.
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3
Gradually add cream, mixing until well blended after each addition.
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4
Roll out pie crusts to 1/8-inch thickness.
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5
Cut dough to fit 2-inch mini tart pans.
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6
Press 1 dough cutout onto bottom and up side of each tart cup.
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7
Prick dough with fork; place in sheet pan.
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8
Bake in 350 degrees F-convection oven 5 min.
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9
Reduce oven to 300 degrees F. Spoon 1 Tbsp.
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10
(15 mL) of the cream cheese mixture into each shell.
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11
Bake 9 to 10 min.
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12
or until edges of shells are lightly browned and centres of fillings are set.
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13
Cool slightly.
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14
Remove to wire racks; cool completely.
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15
Meanwhile, prepare Onion Chutney.
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16
Onion Chutney: Cook onions in hot oil in large saucepan on medium-low heat 15 min.
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17
or until onions are nearly caramelized, stirring occasionally.
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18
Stir in vinegar, salt and pepper; cook an additional 5 min., stirring occasionally.
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19
Reduce heat to low.
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20
Add chutney and mustard; mix well.
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21
Cook 5 to 10 min.
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22
or until thickened, stirring occasionally.
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23
Cool.
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24
Stir in parsley.
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25
Spoon about 1/2 tsp.
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26
(2 mL) of the Onion Chutney over each Tart just before serving.
