To make your own dough:
½ c. butter
½ - 8oz pkg cream cheese, softened
½ c. shredded Asiago Cheese
1 ¼ c. all-purpose flour
Beat first 2 ingredients and ½ cup Asiago cheese at medium speed with an electric mixture until creamy. Gradually add flour, beating at low speed until blended. Shape mixture into 24 balls; place on a baking sheet. Cover and chill 1 hour.
2 Tbsp. Butter Olive Oil
1 ¾ c. peeled and diced Granny Smithy apples (about 2 large)
1 Tbsp. Gala Apple Balsamic
Brie Cheese, cut into small cubes
Wildly Delicious Caramelized Onion and Maple Confit
Italian Herbs Balsamic
Heat Butter Olive Oil in fry pan over medium heat. Add the apples, cook, stirring occasionally, 10 minutes or until golden brown. Add the Gala Apple balsamic to coat. Remove from heat and cool completely.
Pre-heat oven to 350F. Place dough balls into cups of a lightly greased 24 cup mini muffin pan; press dough into muffin cups, forming a shell. Place a small cube of brie at the bottom of each tart shell. Top with a few of the cooked apples, then top with the Caramelized Onion and Maple Confit, mounding mixture slightly. Bake in oven for 20 – 25 minutes until golden brown. Let cool till room temperature. Drizzle with Italian Herb Balsamic just before serving.
Note: You can purchase frozen, unbaked tart shells and use those instead. Just place them on a cookie sheet and fill with the filling. Bake at 350F for 20 minutes.