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
Preparation Instructions
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!
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/04/sun-dried-tomato-and-goat-cheese-tartlets/