Appetizer: Shallot, Garlic & Herb Goat Cheese Tart

Shallot, Garlic & Herb Goat Cheese Tart:

1 box of Pillsbury Dough Pastry Pie Crust

4 tbsp butter

2 shallots, finely chopped

2 garlic cloves, finely chopped 

10.5 ounces soft herb goat cheese, Montrachet (Chevre)

1 cup heavy cream

3 extra-large eggs

1/4 cup chopped basil leaves

1/8 teaspoon freshly ground black pepper

kosher salt

Heat oven to 400 degrees.

Using a 9-inch tart pan with a removable bottom, place one of the flat pastry doughs over tart pan and carefully press into the bottom and sides of the pan (you don't want to rip the dough so be careful). Using a rolling pin (or a knife) roll it over the top on the pan cutting off the excess dough to make a perfectly fitted crust. Prick the bottom of the pastry with a fork and place in the refridgerator for thirty minutes (you want the pastry dough to be chilled before putting it into the oven).

After thirty minutes crumble a piece of parchment paper (big enough to fit over the tart pan) and line the inner tart shell with it. Pour rice or baking beans over the parchment paper and place the pan into the oven. Bake for 10 minutes. Remove from the oven and remove the beans and parchment paper from the tart shell. Place the shell back into the oven, uncovered, and bake for another 5 minutes or just until lightly golden brown.

Meanwhile, heat the tablespoon of butter in a small pan and saute the shallots and garlic over low heat for 5 minutes, or until shallots are tender and the garlic is golden brown. Place the goat cheese in the bowl of the food processor and process until crumbly. Add the cream, eggs, basil, 1/4 teaspoon salt, and the pepper and process until blended.

Scatter the cooked shallots and garlic over the bottom of the tart shell. Pour the goat cheese mixture over the shallots and garlic to fill the shell. Bake for 30 to 35 minutes, until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature.

You can also make mini goat cheese tarts by using mini tartlet pans. Form the pastry dough into each cup and bake on 400 degrees for 5-10 minutes (or until lightly browned). Take out and cool for 10 minutes. Then pour 1 tsp of the garlic/shallot mixture, fill the tartlet 3/4 away to the top of the goat cheese mixture and sprinkle with a little pecorino cheese (or parmesan). Place back into the oven for 10-15 minutes or until they have hardened. Serve warm.