Sun-Dried Tomato and Goat Cheese Tarts

CIA's Breakfast and brunch

• Ready In: 1 hr 15 mins
• Serves: 8
• Yields: 30 tarts

Ingredients

• 8  ounces  pie crusts, unbaked
• 1  egg
• 1⁄4 cup  whole milk
• 1  tablespoon dry sherry
• 2  teaspoons  chopped basil
• 1  garlic clove, minced
• 1 1⁄2 teaspoons flour
• 1⁄2 teaspoon white pepper
• 1⁄2 cup  crumbled  fresh goat cheese
• 3  tablespoons  minced sun-dried tomatoes
• 1  tablespoon  minced green onion

Directions

1. Roll the pie dough 1/8 inch thick. Cut into rounds using a 2-1/2 inch cutter. You should have about 30.
2. Place rounds into mini muffin tins and prick the dough with a fork.
3. Bake about 20 minutes at 350 degrees. Allow to cool.
4. For filling:
5. Combine the egg, milk, sherry, basil, garlic, flour and pepper in a bowl. Whisk to blend. Sesgt aside.
6. In another bowl, mix together the goat cheese, tomato and green onion.
7. Place 1 t. of goat cheese mixture into each shell. Fill nearly full with egg mixture, about 3/4 t. per shell. Bake until filling is set about 6-8 minutes.