Herbed Goat Cheese Tartlets
From Yankee Magazine — December 2004
Miscellaneous Recipes
Preparation Time: 10 minutes
Start to Finish Time: 30 minutes
Yield: 30 pieces
For this simple recipe, use the best cheese you can buy. I use garlic and chive-flavored Monterey chèvre, a local goat cheese from Rawson Brook Farm in Monterey, Massachusetts, in this tart.
It’s one of the finest Berkshire products and is widely available in New England
- 1-1/2 cups soft herbed goat cheese
- 2 large eggs
- Salt and freshly ground black pepper, to taste
- 30 prebaked phyllo or puff pastry shells, thawed
Preheat oven to 400°. Whisk together cheese and eggs. Season with salt and pepper. Arrange pastry shells on a baking sheet and place a heaping teaspoon of cheese filling into each cup. Bake until puffed and golden, about 15 minutes. To brown the tops further, place under the broiler 1 to 2 minutes, but watch carefully to prevent burning.
Serve hot, while still puffed (they will deflate a bit, but are also delicious cold). Garnish with fresh chopped herbs.
Garnish
- chopped fresh chives, thyme, or parsley
Reviews by Readers
This recipe has become a permanent fixture at our family's Christmas buffet. My kids love these little tarts, and they are very easy to make. – Reviewed by Christine Heckman
Find Similar Recipes
- By Category
- By Course
- By Preparation Method
- By Special Occasions
