Sun-Dried Tomato and Goat Cheese Tarts

Submitted by JillAZ

"CIA's Breakfast and brunch"

 

• Ready In: 1hr 15mins
• Ingredients: 11
• Yields: 30 tarts
• Serves: 8

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.