Goat Cheese Tartlets With Caramelized Shallots Recipes

GOAT CHEESE TARTLETS WITH CARAMELIZED SHALLOTS

Steps:

• Heat oven to 375 degrees. 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 an 1/8-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.
• 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 shells are slightly golden, 7 to 9 minutes. Remove baking sheets from oven; transfer to a wire rack. Reduce the oven temperature to 325 degrees.
• In a medium skillet over medium-low heat, melt butter. Add shallots and sugar, and 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 cream and sour cream; process until well combined. Transfer to a medium bowl.
• Stir in thyme and parsley; season with pepper. Spoon filling into each shell to within 1/8 inch from top, about 2 to 3 tablespoons per shell. 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.

GOAT CHEESE TARTLETS WITH CARAMELIZED SHALLOTS

Steps:

• Shells: May be made a day ahead.(short cut, use frozen phyllo cups) Heat oven to 375 degrees. Roll out pie dough and cut with 2" round cutter. Fit into gem pans and prick twice in the bottom of shell. Chill 20 minutes to firm dough.
• Bake shells until golden brown, about 12-15 minutes, rotating once during baking. Remove baking sheets from oven; transfer to a wire rack.
• Shallots : May be made a day or two ahead:.
• 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.
• Creamy filling: May be made a day or two ahead:.
• 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.
• To assemble and bake-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.
• 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.

GOAT CHEESE TARTLETS WITH CARAMELIZED SHALLOTS

Steps:

• 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 1/8-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 c heese 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 1/8-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 min utes, 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.