Preheat oven to 400 degrees. Line mini muffin tin with 20 mini cupcake liners.

In a medium bowl, add the dry ingredients for the crust and stir to combine them well. Then add the oil and water. Stir to combine. It should be like moist sand and hold together when you form a ball. If it is too dry and doesn’t hold together, add a teaspoon of water at a time until it holds.

Form 2 teaspoon sized balls of dough and gently press each into a mini cupcake liner. Press it along the bottom and up the sides about ¾ of the way. It doesn’t need to go to the top of the liner. Once all of the liners are filled, bake it for about 7 minutes. Watch it closely after 5 minutes. Take it out when it is just slightly browned and set. Set aside until the filling is ready.

In a medium saute pan, heat the olive oil over low heat. Add the onions, season with salt and pepper and cook on a low heat, stirring often, until they are golden brown. This should take about 15-20 minutes.

Add the garlic and continue to cook while stirring until the garlic has softened (about 1-2 minutes).

Add the Herbs de Provence, balsamic vinegar and sugar. Stir to combine and let cook for another 1-2 minutes. Then remove the onion mixture from the heat and fill each tartlet crust with a heaping teaspoon of the mixture. Top with shredded cheese.

Return tartlets to the oven and turn the oven to high broil. Broil for 3 minutes, watching closely. If you don't like to use the broil setting, you can keep the oven at 400 degrees to heat them up, it will take about 10 minutes to melt the cheese at that setting. Don't let them stay in too long though, because the crust will continue to bake and can over bake. Once the cheese melts and turns slightly browned, they are ready to serve!