B.C. blueberry goat cheese sweet chili phyllo cups

Image for B.C. blueberry goat cheese sweet chili phyllo cups

Just because autumn is here, that doesn't mean you can't keep enjoying B.C. blueberries. They are great, whether they are fresh or frozen, in this zesty, sweet and savoury tart with sambal oelek and goat cheese. 

Filling

2 cups diced yellow onion
2 tbsp vegetable oil
1 tsp salt
1/2 tsp pepper
1 tbsp apple cider vinegar
1 large egg, beaten
1 tbsp honey
2 tsp freshly grated lime zest
1 tbsp freshly squeezed lime juice
2 tsp sambal oelek
1 cup fresh or frozen B.C. blueberries, do not thaw if using frozen
1/3 cup crumbled soft goat cheese
1/4 cup sliced almonds, chopped
2 tbsp finely chopped fresh basil

In a pan, sauté the onions in oil with salt and pepper for a few minutes. Add the vinegar, reduce heat and slowly caramelize the onions for 20-25 minutes until softened and lightly browned. Set aside to cool.

Pre-heat oven to 350°F with rack positioned in the centre.

In a bowl, beat the egg and mix the onions, honey, lime zest, lime juice and sambal oelek. Fold in the blueberries and goat cheese.

To each phyllo cup, equally distribute the mixture and top with chopped almonds.

Bake in the centre of a pre-heated oven for about 12-15 minutes until golden brown.

Remove from pan and top with fresh basil.

Best served immediately or at room temperature. Do not refrigerate to retain crispiness.

 

Phyllo cups

1/3 cup butter, melted
4 sheets phyllo pastry (18, thawed

Brush a mini muffin pan with melted butter.

Lay a stack of four 18” x 13” sheets of thawed phyllo pastry on a clean surface. Lightly brush each layer with melted butter. Cut into 24 squares. Press each square in the pan.