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Does anyone have a recipe for this?

Hello, new food technology course. I need a recipe for caramelized onion tartlets with goats cheese and thyme. Ive searched around google, and I can not find one! Theres one for 24 that uses a puff pastry and others are not so at all Does anyone have a recipe can barely type of boards for me? Or a recipe you know? Im lookinf for a hat and use pastry holder, so the cakes arent small but I am looking to make about 4 medium size. There is a real cake! Thanks

Caramelized Onion Tartlets' goat cheese and thyme Ingredients For the Pastry: 6 oz (175 g) or 1 1 / 4 cup flour 3 oz (75 g) or 6 tablespoons. at room temperature butter, cut into smallish pieces, plus a little more for greasing 1 ½ oz (40 g), or 3 tablespoons. Parmesan cheese (Parmigiano Reggiano), finely grated ½ teaspoon mustard powder, cayenne pepper level 1 large egg, beaten For the filling: 2 large Spanish onions, peeled and cut into 2 x 4 oz (110 g) 'Welsh goat cheese logs 24 small sprigs of thyme fresh, dipped in olive oil 1 oz (25 g) or 2 TBS. butter 1 large egg 4 fl oz (120 ml) or 1 / 2 cups single cream (half & half) ¼ teaspoon mustard pepper powder level of salt and freshly ground black pepper Method First make the dough. Sift flour into a large bowl, add the butter. Take a knife or a pastry cutter and begin to cut into the flour until it looks pretty evenly mixed, then add the Parmesan, mustard and a pinch of pepper of cayenne, plus about 1 ½ tablespoons cold water to make a soft dough, before discarding the knife and bringing it together with your fingers. Then place the dough in a plastic food bag and put it in the fridge to rest for 30 minutes. Meanwhile, preheat oven to 350 degrees F (180 ° C). After that, Roll out as thinly as possible, use the cutter to finish with 24 rounds and line the cans with them. (Dough will remain proud of the edge of the cups allow for shrinkage.) Then click the bases and brush with beaten egg. Now bake in the middle and upper shelves of the oven (swapping them in half to ensure a browning) for about 10 minutes, or until the pasta is cooked through, then cool on a wire rack. Meanwhile, for filling, Melt the butter in a large skillet and cook the onion very gently, uncovered and stirring frequently, for about 30 minutes, or until they have become a beautiful golden brown caramel. Then let cool and reserve until needed. Now whisk the egg with the cream and mustard in a bowl and add some seasoning. A then spoon a little of the onion mixture into each pastry case, spread evenly and pour the egg mixture on top. Cut each cheese log 12 thin slices (clean the knife to cut slices cleaner, the cheese is very soft, so you may have to remodel a few slices sliced). Place a slice in the top of each tart, then top with a sprig of thyme and a pinch of cayenne pepper. Bake 20 minutes or until puffy and golden, swapping cans again half the time.

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