Yields: 12 tartlets
Prep Time: 20 minutes
Cook time: 25-30 minutes
Ingredients
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1/4 cup ice water
For the filling:
- 6 ounces soft goat cheese, room temperature
- 1/2 cup heavy cream
- 2 large eggs
- 1/4 cup finely chopped fresh chives
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
Make the crust:
- Combine dry ingredients: In a medium bowl, whisk together flour and salt.
- Cut in butter: Using a pastry cutter or your fingertips, work the butter pieces into the flour until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- Add water: Gradually add ice water a tablespoon at a time, mixing gently until the dough just comes together. Don’t overwork it.
- Chill: Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Make the filling:
- Whisk goat cheese and cream: In a medium bowl, whisk together the goat cheese and heavy cream until smooth and creamy.
- Add eggs and seasonings: Whisk in the eggs one at a time. Stir in the chives, salt, and pepper.
Assemble and bake the tartlets:
- Preheat oven: Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin.
- Roll out the dough: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thick. Cut out 12 circles of dough (use a slightly larger cutter than the size of your muffin cups).
- Press into pans: Gently press the dough circles into the prepared muffin cups, making sure they fit snugly.
- Fill the tartlets: Divide the goat cheese filling evenly among the tartlet crusts.
- Bake: Bake for 25-30 minutes, or until the crusts are golden brown and the filling is set.
- Cool and serve: Let the tartlets cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Tips:
- Customize it: Add other ingredients to your filling like roasted vegetables, crumbled bacon, or different herbs.
- Make ahead: The tartlet crusts can be pre-baked a day in advance and cooled completely. Store in an airtight container at room temperature.
- Blind baking: To ensure a crisp crust, consider blind baking the shells for 10 minutes before adding the filling.
Enjoy these delightful and savory tartlets!
