Goat Cheese Tartlets
- Ready In:
- 55mins
- Ingredients:
- 11
- Yields:
-
12 tartlets
- Serves:
- 8-10
ingredients
- 8 ounces phyllo dough, defrosted
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1⁄2 cup red onion, finely chopped
- 1⁄2 cup yellow onion, finely chopped
- 6 scallions, chopped
- 2 large eggs
- 2⁄3 cup evaporated milk
- 1 teaspoon salt
- 6 ounces goat cheese
- 4 tablespoons melted butter, for brushing
directions
- Preheat oven to 375°F.
- In a skillet add butter and oil.
- When melted add chopped onions and cook gently until softened and caramelized, stirring frequently, about 10-12 minutes.
- Remove from heat and add the scallions.
- Set aside to cool slightly.
- In a small bowl whisk together eggs, milk and salt.
- Add the cooled onion mixture, stirring thoroughly.
- Set aside.
- Lay one sheet of phyllo dough on surface and brush with melted butter.
- Repeat with 3 more layers, brushing each layer with melted butter.
- Using a sharp knife cut dough into 4" squares.
- Fit each square into a muffin tin, pressing down firmly.
- Ladle the egg mixture into muffin tin filling 3/4 of the way.
- Break up the goat cheese and divide over top of each tart.
- Bake at 375F for 5 minutes.
- Reduce oven to 275F and bake for an additional 18 minutes.
- Let cool before removing tarts from muffin tin. Serve warm.
- Note: You can make these 1-2 days in advance, refrigerate and then before serving, reheat at 325F for 10-12 minutes.
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RECIPE SUBMITTED BY
<p>I have been a gourmet cook for over 40 years. In the mid 70's I owned and operated my own gourmet bistro in Connecticut called Le Petit Gourmet and also provided a catering service for upscale clientele. <br /> <br /> I always had an entrepreneurial soul and was a front runner in developing frozen gourmet dinners. Because of a divorce, I didn't follow through which probably would have made me a very rich lady today. <br /> <br />In 1994, I founded the South Coast Gourmet Club in Florida, The South Shore Gourmet Club in Massachusetts and also the Chef Buddies Club.</p>
<p>In 2012, I was chosen as one of the 100 amateur chefs out of the 50,000 who competed nationwide, to appear on Season 3 of Master Chef on ABC. I didn't make it through but it was an unforgettable experience. </p>