Goat cheese tartlets with carmelized shallots

12 servings

Ingredients

Quantity Ingredient
5 tablespoons Unsalted butter
7 larges Shallots; sliced lengthwise
2½ tablespoon Sugar
Salt
Freshly-ground black pepper
22 ounces Creamy goat cheese
1⅓ cup Heavy cream
½ cup Sour cream
1 teaspoon Minced thyme leaves
3 tablespoons Minced flat-leaf parsley
Flat-leaf parsley; for garnish
8 ounces Frisee; for garnish
=== PATE BRISEE ===
3¾ cup All-purpose flour
1½ teaspoon Salt
1½ cup Chilled unsalted butter; cut up

Directions

Make the Pate Brisee: Combine the flour and salt in the bowl of a food processor; pulse for 5 seconds. Add the butter pieces, and process until the mixture resembles coarse meal. In a slow, steady stream, add 6 tablespoons of ice water through the feed tube. Pulse until the mixture holds together when squeezed. Divide dough into two equal balls. Flatten each ball into a disk, and cover with plastic wrap. Chill at least 1 hour.

Set twelve 4-inch bottomless tartlet (flan) rings or twelve 4-inch tartlet pans with removable bottoms on two parchment-lined baking sheets. Lightly flour a clean working surface. Roll Pate Brisee to a ⅛-inch thickness.

Cut out twelve 5-inch diameter circles, and fit into tartlet rings. Using a fork, prick pastry all over; chill until firm, at least 15 minutes.

Heat oven to 375 degrees.

Line shells with aluminum foil; fill with dry beans or pie weights.

Transfer baking sheets to oven; bake shells 12 minutes, rotating once during baking. Remove beans and foil. Continue baking until slightly golden, 7 to 9 minutes. Remove baking sheets from oven; transfer to a wire rack.

Reduce the oven temperature to 325 degrees. Melt butter in a medium skillet over medium-low heat. Add shallots and sugar; season with salt and pepper.

Cook, stirring frequently, until shallots are very tender and have deeply caramelized, 30 to 35 minutes. Remove from heat; set aside.

Place goat cheese in bowl of a food processor; puree until very smooth. Add heavy and sour creams; process until well combined. Transfer to a medium bowl. Stir in thyme and parsley; season with pepper. Spoon 2 to 3 tablespoons filling into each shell, filling to within ⅛-inch from top.

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

Transfer baking sheets to oven; bake tartlets until filling has set, 13 to 15 minutes, rotating once. Transfer sheets to a wire rack to cool slightly, about 10 minutes. Remove rings. Sprinkle remaining parsley over tartlets.

To serve, place tartlets on plates. Garnish each plate with frisee.

Makes 12.

Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 311 Calories (kcal); 17g Total Fat; (49% calories from fat); 5g Protein; 35g Carbohydrate; 53mg Cholesterol; 284mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3½ Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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