HYDE PARK, N.Y.- Sun-dried tomatoes and creamy goat cheese are combined in the filling for these warm, bite-sized hors d’oeuvres, a version of tartlet. Basil, garlic and green onions add an element of freshness. The small size of these tartlets, with the filling encased in buttery puff-pastry shells, makes them an ideal starter for many occasions.
Tarts are often perceived as round shells of pastry filled with fruits and sweet custard, and not so often containing savory items such as meat, cheese and potatoes. One example of a savory tart is the quiche, a shallow pastry shell holding custard (cream and eggs) and a medley of fillings including vegetables and herbs.
Preparing the tartlets is made simple by using store-bought puff pastry. Store-bought varieties yield consistent results, are conveniently available in sheets and can be found in the freezer case of most grocery stores.
Plan to let the puff pastry thaw in the refrigerator overnight. Allowing the pastry to thaw at room temperature can cause the butter in the dough to become too warm. If you’re short on time and need to thaw the pastry quickly, place it in the refrigerator for 15 to 20 minutes before rolling.
Puff pastry is known for its rich, buttery flavor and crisp texture. It is typically judged by the height of its flaky layers, but on occasion puff pastry is also used as a thin layer or crust, as in the featured tartlets.
To achieve an even crust for the tart shell, roll the dough to the desired thickness and pierce it liberally with a fork.
“When prebaking individual tartlets, fill the lined tart molds with pie weights, dried beans or uncooked rice,” chef Pierre LeBlanc, associate professor in culinary arts at The Culinary Institute of America, says. “This step ensures the puff pastry will remain flat while baking.”
The following recipe is among the 425 in The Culinary Institute of America’s “Garde Manger, The Art and Craft of the Cold Kitchen,” Second Edition ($65).
Sun-dried tomato and goat cheese tartlets
12ounces frozen puff pastry, thawed
2garlic cloves, minced
1/2teaspoon ground white pepper
1 1/2tablespoons fresh basil, chopped
1/3cup whole milk
2tablespoons dry sherry wine
2large eggs
1 1/2teaspoons all-purpose flour
1/2cup fresh goat cheese, crumbled
1/4cup green onions, minced
3tablespoons sun-dried tomatoes, minced
Preheat oven to 350 degrees.
On a lightly floured surface, roll the puff pastry to 1/8-inch thick. Once rolled, generously prick the surface of the pastry with a fork. Using a 21/2-inch round cookie cutter, cut 30 rounds from the puff pastry. Apply firm pressure on the cookie cutter and avoid moving it back and forth when cutting.
Place each puff pastry round into a 13/4-inch round tart mold and press gently. Make sure there are no air pockets under the pastry. Cover the puff pastry in the tart molds with a small piece of foil and fill with uncooked dried beans, rice or pastry weights. Place the tarts on a cookie sheet and refrigerate for 5 minutes.
Bake the tart shells for 20 minutes. Allow them to cool completely and remove the foil and beans, rice or weights.
Combine the garlic, white pepper, basil, milk and sherry in a food processor. Add the eggs and flour and process until just blended. Toss together the goat cheese, green onion and sun-dried tomatoes. Place 1 teaspoon of the goat cheese mixture into each tart shell before filling with the egg mixture until nearly full, about 3/4 teaspoon. Place the cookie sheet with the tarts in the 350-degree oven and bake for about 6 to 8 minutes, or until set. Serve immediately.
Makes 30 pieces. Per piece: 80 calories, 2 grams protein, 6 grams carbs, 5 grams fat, 55 mg sodium, 0 mg cholesterol, 0 grams fiber.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
