Goat Cheese Tartlets With Caramelized Shallots |
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Prep Time: 70 Minutes Cook Time: 0 Minutes |
Ready In: 70 Minutes Servings: 12 |
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An elegant dish. Ingredients:
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 |
Directions:
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.
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