Caramelized Onion and Goat Cheese Tarts

2 TBS extra-virgin olive oil

1 TBS butter

1 1/2 cups chopped onions

1 TBS sugar

salt

4 oz goat cheese, room temperature

1 large egg

2 TBS heavy cream

1 tsp freshly chopped thyme leaves

1 (14 oz) box refrigerated pie crust

mini muffin tin

In a large heavy-bottomed skillet over medium heat, add the oil and butter. When the butter is melted, add the onions, sugar, and salt to taste. Cook until the onions begin to brown. Adjust the heat to low and cook slowly, turning often, until the onions are golden brown and caramelized, about 10-15 minutes. Remove the onions from the heat and set aside to cool.

Preheat oven to 375.

In a bowl combine the goat cheese, egg, cream, and thyme. Pour the mixture into a small resealable plastic food storage bag. Snip off a corner of the bag to use it for piping.

Lay the pie crusts out flat on a clean surface and with a 2 1/2 inch round cutter, cut out 12 circles from each crust. Press them into the cups of the mini-muffin tin. Fill each cup 1/2 way with the cooled onions. Pipe the cheese mixture on top of the onions, filling the cups. Bake the tarts until the filling is set, about 15-20 minutes. Let the tarts cool slightly and then remove them from the muffin tin and serve.

Makes 12 tarts.

Bangers and Mash

2 pounds potatoes

8 links Italian sausage

1 TBS oil

1 large onion

2 TBS flour

4 cups chicken stock

4 TBS cream

2 TBS butter

2 TBS creme fraiche (to make: 1 cup whipping cream, 2 TBS buttermilk. Combine in a glass container. Cover and let stand at room temperature from 8-24 hours or until very thick. Stir well. Refrigerate up to 10 days.)

2 TBS grainy mustard, plus more for dipping

salt and pepper

Peel and dice potatoes. Place in a saucepan and cover with cold water. Bring to a boil, add salt and simmer for 20 minutes. Meanwhile, prick sausages with a fork, heat a skillet and brown the sausage in 1 TBS oil. Slice the onion. Remove the sausage to a plate and add the onion to the pan. Cook onions until soft, then add 2 TBS flour, cook for 1 minute. Add the chicken stock and return the sausages to the pan, cooking it through for about 15-20 minutes.

Drain the potatoes and run them through a food mill into a saucepan. Add the cream, butter, creme fraiche and mustard. Season salt and pepper.

Serve potatoes, sausages, and gravy. May serve with a side of grainy mustard for dipping.

Serves 4