Three-Cheese Vidalia Onion Tarts

  • Yield: 8 servings


1tablespoon butter or margarine
1 Vidalia onion, diced
4ounces goat cheese or herb-flavored cream cheese
1/4cup grated mozzarella cheese
1/8teaspoon each: dried basil, oregano and pepper
4sheets phyllo dough
2 to 4tablespoons melted butter
1 plum tomato, seeded and diced
Grated parmesan cheese


  1. In skillet, melt butter and sauté Vidalia onion over medium-heat until softened and translucent; set aside.
  2. In medium bowl, mix together cream cheese, mozzarella cheese, basil, oregano and pepper; reserve.
  3. Stack phyllo dough; cut into 4 strips lengthwise and 4 squares crosswise, making 16 squares. Brush 16 mini muffin cups with butter. Place 1 square of phyllo in each cup, pressing into bottom of pan, allowing edges to overhang; brush bottom and edges with butter. Bake at 375F for 3 to 5 minutes, until golden brown; remove from pan. Divide cheese filling evenly among warm phyllo cups; top with reserved Vidalia Onions and tomato. Sprinkle with Parmesan cheese and serve.

Recipe courtesy of the Vidalia Onion Committee