INGREDIENTS
1
Lemon plus juice of 1/2 lemon, Zest of
1 tbsp
Tarragon, fresh leaves
2
sprigs Thyme, fresh leaves
2
Vidalia onions, thinly sliced (about 4 cups), large
1 tbsp
Honey
1 1.9 ounce package
Phyllo tartlet shells, frozen
1
Kosher salt and freshly cracked black pepper
1 tbsp
Olive oil, extra-virgin
1 tbsp
Butter, salted
5 oz
Goat cheese
1 1/2 tbsp
Half-and-half
1 tbsp
Sherry wine