Caramelized Onion and Truffled Jack Tartlets

Instructions

1. Heat oven to 325°F.
2. Roll out one sheet of pie pastry on a lightly floured surface into an 11-inch circle. Using a 3-inch round cookie cutter, cut pastry into eight circles. Press dough into lightly greased muffin cups. Repeat step with the remaining pastry.
3. Prick bottoms of pastries with a fork. Bake for 8-10 minutes or until crusts are light brown. Cool completely in pans on wire racks.
4. Melt 2 tablespoons butter in a large, heavy skillet over medium heat. Add mushrooms; cook and stir for 4-6 minutes or until tender. Add spinach and garlic, cook and stir until spinach is wilted. Transfer mushroom mixture to a bowl. Wipe out the pan.
5. Melt remaining butter in the same pan over medium heat. Add onions; cook for 10 minutes, stirring frequently. Reduce heat to medium-low. Cook for 20-25 minutes longer or until onions are golden brown, stirring occasionally. Add balsamic vinegar and brown sugar; cook and stir until liquid is absorbed. Stir in sage and mushroom mixture.
6. Whisk the eggs, cream, salt and pepper in a large bowl.
7. Spoon heaping tablespoonful of mushroom mixture into the center of each tartlet. Top each tartlet with a tablespoon egg mixture. Sprinkle each with 1 1/2 tablespoons The Wild Boar™.
8. Bake for 18-20 minutes or until golden brown. Gently run a knife around edges to loosen tartlets if necessary. Remove from the pan. Garnish with sage.