Goat Cheese Tartlets With Caramelized Shallots

Total Time: 1 hr 22 mins Preparation Time: 1 hr 10 mins Cook Time: 12 mins

Ingredients

• Servings: 12
• 5 tablespoons unsalted butter
• 7 large shallots, sliced lengthwise
• 2 1/2 tablespoons sugar
• salt
• black pepper, freshly-ground
• 22 ounces goat cheese, creamy
• 1 1/3 cups heavy cream
• 1/2 cup sour cream
• 1 teaspoon thyme leaves, minced
• 3 tablespoons flat leaf parsley, minced
• flat leaf parsley, for garnish
• 8 ounces frisee, for garnish (endive)
• 3 3/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 1/2 cups unsalted butter, chilled, cut up

Recipe

• 1 make the pate brisee: combine the flour and salt in the bowl of a food processor; pulse for 5 seconds.
• 2 add the butter pieces, and process until the mixture resembles coarse meal.
• 3 in a slow, steady stream, add 6 tablespoons of ice water through the feed tube. pulse until the mixture holds together when squeezed.
• 4 divide dough into two equal balls.
• 5 flatten each ball into a disk, and cover with plastic wrap.
• 6 chill at least 1 hour.
• 7 set twelve 4-inch bottomless tartlet (flan) rings or twelve 4-inch tartlet pans with removable bottoms on two parchment-lined baking sheets.
• 8 lightly flour a clean working surface. roll pate brisee to a 1/8-inch thickness.
• 9 cut out twelve 5-inch diameter circles, and fit into tartlet rings.
• 10 using a fork, prick pastry all over; chill until firm, at least 15 minutes.
• 11 heat oven to 375 degrees.
• 12 line shells with aluminum foil; fill with dry beans or pie weights.
• 13 transfer baking sheets to oven; bake shells 12 minutes, rotating once during baking.
• 14 remove beans and foil.
• 15 continue baking until slightly golden, 7 to 9 minutes.
• 16 remove baking sheets from oven; transfer to a wire rack.
• 17 reduce the oven temperature to 325 degrees.
• 18 melt butter in a medium skillet over medium-low heat. add shallots and sugar; season with salt and pepper.
• 19 cook, stirring frequently, until shallots are very tender and have deeply caramelized, 30 to 35 minutes.
• 20 remove from heat; set aside. place goat c heese in bowl of a food processor; puree until very smooth.
• 21 add heavy and sour creams; process until well combined.
• 22 transfer to a medium bowl.
• 23 stir in thyme and parsley; season with pepper.
• 24 spoon 2 to 3 tablespoons filling into each shell, filling to within 1/8-inch from top.
• 25 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.
• 26 remove rings.
• 27 sprinkle remaining parsley over tartlets.
• 28 to serve, place tartlets on plates.
• 29 garnish each plate with frisee.