I made these years ago for a women’s brunch and everyone just died over them, but for some odd reason I haven’t made them since…until now that is!
We hosted a Pre-Thanksgiving dinner this past weekend for some of my husbands co-workers and I always like to have some tasty appetizers around while people are waiting for the turkey and of course I completely forgot to plan anything until last minute.
Thankfully I realized I had everything I needed for this except the sherry but I decided that was a minor ingredient and could go without and they were just wonderful despite the lack of sherry.
In fact my 3 year old couldn’t keep her paws off these things and kept sneaking them. As a result I don’t believe she ate much dinner and then had a huge piece of Pumpkin Cheesecake.
Oh well, one must encourage refined taste in young children, yes?
These delightful little bites have a super flakey crust and the flavor from the sun dried tomato and chèvre combined just pops in your mouth and is bursting with flavor.
- 1 recipe grandma's pie crust
- 2 large eggs
- ½ cup whole milk
- 2 tablespoons dry sherry (optional, I have also used white wine just fine)
- ⅓ cup minced fresh basil
- 2 garlic cloves, minced
- ½ teaspoon white pepper
- 1 cup crumbled fresh goat cheese
- ⅓ cup tablespoons minced sun-dried tomatoes
- ¼ cup tablespoons minced scallions
- Preheat oven to 350˚.
- Roll out the pie dough just as you would for a pie but then take a round 2½ inch cookie cutter and cut out 30 rounds. Using a muffin pan turned upside down, place a dough round on top of each muffin cup and sort of shape the edges around it so it will make little cups and refrigerate for 5 minutes.
- Then bake at 350º until the crusts are dry and golden, about 15-20 minutes. Set aside to cool completely.
- In a small mixing bowl combine the basil, garlic, pepper, goat cheese, tomatoes and scallions.
- Once the the pastry shells are cooled flip them over and spoon a generous teaspoon into each on and spread it as best you can.
- Combine the egg, milk and sherry in another small dish and pour about a tablespoon into each tartlet.
- Bake about 4-6 minutes longer until the egg is just set.
- Remove from oven and allow to cool slightly, these are best fresh out of the oven!
Adapted from: The Culinary Institute of America Breakfast and Brunches
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
