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–+ servings
Goat Cheese Chèvre Mushroom Tartlets 

Chèvre and Mushroom Tartlets 

For this recipe, I chose the combination of soft goat cheese, sharp Parmigiano-Reggiano and mushrooms. However, once you have made the dough once you will know how easy it is to make, and you can create your own fillings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer
Cuisine French, Provencal
Servings 24 tartlets

Ingredients
  

  • 1 cup Flour
  • 1/2 teaspoon Salt
  • 2 teaspoons Fresh rosemary finely chopped
  • 8 tablespoons Unsalted Butter cut into 16 pieces
  • 3 ounces Cream cheese cut into 3 pieces
  • 1 1/2 tablespoons Unsalted Butter
  • 3 ounces mushrooms minced
  • 1 small shallot minced
  • 1/2 teaspoon Aleppo pepper optional
  • 1/2 teaspoon Salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon milk
  • 1 tablespoon brandy
  • 4 ounces fresh Chèvre goat cheese
  • 1 large Egg
  • 3/4 ounce Parmigiano-Reggiano grated
  • Piment d’Esplette or paprika

Instructions
 

  • To make the dough, place the flour, salt, and rosemary in the bowl of a food processor and pulse several times.
  • Add the butter and cream cheese and process until the ingredients form a ball of dough.
  • Divide the dough into 24 even pieces.
  • Roll each piece into a ball, flatten them slightly, then place them in the cups of a mini muffin tin.
  • Shape each piece into a mini tart shell, then place the pan in the refrigerator while you make the filling.
  • Preheat oven to 350°F.
  • Melt butter over medium heat in a small saucepan.
  • Add the mushrooms, shallots, and Aleppo pepper, and sauté until the mushrooms have released their liquid and the shallots are softened - about 3-5 minutes.
  • Add the milk, mix well, then add the chèvre.
  • Stir the mixture over medium heat until the cheese has melted.
  • Remove from the heat and add the egg and Parmigiano-Reggiano.
  • Stir quickly to blend thoroughly.
  • Using a teaspoon, fill each tart shell 3/4 full (the filling will expand during baking).
  • Sprinkle the top of each tart with some piment d’Esplette or paprika.
  • Bake for 28 minutes.
  • Serve warm.

Notes

Note: to make these in advance, I recommend baking them for 22 minutes, then keeping them refrigerated. About 1/2 hour prior to serving, preheat the oven to 350°F and then bake them for 10-15 minutes, or until golden.
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