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.
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.
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.