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Goatcheese Tarts

Goatcheese Tarts comes together with Creamy Goat Cheese, Heavy Cream, and Sour Cream. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 22 oz
• 1 1/3 cup
• 1/2 cup

Method (preview)

1. 1

   Shells: Heat oven to 375 degrees.

2. 2

   Roll out pie dough and cut with 22 round cutter.

3. 3

   Chill 20 minutes to firm dough.

4. 4

   Bake shells until golden brown, about 12-15 minutes, rotating once during baking.

5. 5

   Remove baking sheets from oven; transfer to a wire rack. (May be made ahead and frozen.)

6. 6

   Shallots: Melt butter in a medium skillet over medium-low heat.

7. 7

   Add shallots and sugar; season with salt and pepper.

8. 8

   Cook, stirring frequently, until shallots are very tender and have deeply caramelized, 30 to 35 minutes.

9. 9

   Remove from heat; set aside.

10. 10

    May be made a day or two ahead and refrigerated.

11. 11

    Creamy filling: Place goat cheese in bowl of a food processor; puree until very smooth.

12. 12

    Add heavy and sour creams; process until well combined.

13. 13

    Transfer to a medium bowl.

14. 14

    Stir in thyme and parsley; season with pepper.

15. 15

    Chill until ready to fill shells.

16. 16

    Place shells on a cookie sheet. Spoon or pipe 2 to 3 tablespoons filling into each shell, filling to within 1/8-inch from top.

17. 17

    Arrange 1 heaping teaspoon reserved shallots on top of each tartlet.

18. 18

    Transfer baking sheets to oven; bake tartlets until filling has set, 13 to 15 minutes, rotating once.

19. 19

    Transfer sheets to a wire rack to cool slightly, about 10 minutes.