Sun-Dried Tomatoes & Goat Cheese Tartlets

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
  1. Roll the puff pastry dough to 1/8 in thick.
  2. Cut 30 rounds from the puff pastry using a 2-in round cutter
  3. 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.
  4. Combine the egg, garlic, pepper, basil, milk, flour, and sherry in a bowl
  5. In a separate bowl, toss together the goat cheese, green onion, and sun-dried tomatoes.
  6. Place 2 1/2 tsp of the goat cheese mixture into each tartlet.
  7. Fill each tartlet two-thirds full with the egg mixture.
  8. Bake in a 350°F/177°C oven until set, about 15 minutes.

Tart Pastry

  • 2 cups flour
  • 1 cup butter, cubed and chilled
  • 9 fl oz/270 mL ice-cold water
  • 1/2 teaspoon salt
  1. Combine the flour and salt
  2. Add butter using knife to cut it in or a food processor
  3. Slowly add the water until you can form a ball with the dough
  4. Tightly cover the mixture with plastic wrap and refrigerate until the butter is firm


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