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Start by making the crust dough. Keep the ingredients cold and don’t overwork the dough.
Combine flour and salt, then cut cold butter into the dough.
Slowly add just enough water to form a ball. Knead until it comes together.
Let the dough rest in the refrigerator for at least a half hour, or ideally, overnight.
Preheat oven to 350 degrees.
Chop onions and mushrooms.
Roll out dough and cut into 6-inch circles. Place into greased muffin tins.
Pre-bake mini crusts for 8-12 minutes until they start to get golden.
Fry onions and mushrooms in oil, add balsamic vinegar and star anise, cook until almost translucent.
Whisk eggs, whipping cream, salt, pepper, and nutmeg.
Evenly divide goat cheese and onion/mushroom mixture into tartlettes.
Pour egg/cream mixture into tartlettes.
Put tartlettes back in the oven and finish baking for another 10-12 minutes until the surface is puffy and lightly browned.