Sun-Dried Tomatoes & Goat Cheese Tartlets
These tartlets are easy, yet impressive! The dough on this one made a cute little handle. Enjoy these at a brunch (as I did), luncheon or dinner as an appetizer. Guests will certainly call for more!
- 1 lb/454 g Tart Pastry (recipe follows)
- 1 minced garlic clove
- 1 tsp ground white pepper
- 3 tbsp chopped basil
- 1/2 cup whole milk
- 1 tablespoon dry sherry
- 1 egg
- 1 tbsp all-purpose flour
- 1/2 cup fresh goat cheese, crumbled
- 1 tablespoon green onions, minced
- 2 tablespoons sun-dried tomatoes, minced
- Roll the puff pastry dough to 1/8 in thick.
- Cut 30 rounds from the puff pastry using a 2-in round cutter
- Cover the dough in the molds with a small piece of foil and fill with uncooked dried beans or pastry weights. Bake in a 425°F/220°C oven for 5 minutes. Allow to cool completely and remove the foil and beans or weights.
- Combine the egg, garlic, pepper, basil, milk, flour, and sherry in a bowl
- In a separate bowl, toss together the goat cheese, green onion, and sun-dried tomatoes.
- Place 2 1/2 tsp of the goat cheese mixture into each tartlet.
- Fill each tartlet two-thirds full with the egg mixture.
- Bake in a 350°F/177°C oven until set, about 15 minutes.
- 2 cups flour
- 1 cup butter, cubed and chilled
- 9 fl oz/270 mL ice-cold water
- 1/2 teaspoon salt
- Combine the flour and salt
- Add butter using knife to cut it in or a food processor
- Slowly add the water until you can form a ball with the dough
- Tightly cover the mixture with plastic wrap and refrigerate until the butter is firm