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Herbed Goat Cheese Tartlets

by in Dec 2004
Herbed Goat Cheese Tartlets
1 vote, 5.00 avg. rating (89% score)
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Total Time: 10

Yield: 30 pieces

For this simple Herbed Goat Cheese Tartlets recipe, use the best cheese you can buy. We prefer garlic and chive-flavored Monterey chèvre, a local goat cheese from Rawson Brook Farm in Monterey, Massachusetts.


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Ingredients:

  • 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

Instructions:

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 such as chives, thyme, or parsley.
Updated Monday, November 8th, 2004
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One Response to Herbed Goat Cheese Tartlets

  1. Christine Heckman December 23, 2005 at 5:05 pm #

    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.

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