Goat Cheese Tartlets

Place the ingredients for the dough in a bowl and knead well with an electric mixer. Divide the dough in four pieces and wrap in cling wrap or foil. Chill in refrigerator for about 30 minutes.

Preheat the oven to 180°C (approximately 350°F).

Peel and slice the shallot into thin half-rings. Peel and finely chop the garlic. Heat the oil in a pan and saute the shallots until translucent. Add garlic, rosemary and thyme and sauté for 5 minutes then remove from heat and let cool.

Slice the olives into quarters. Unwrap chilled dough and thinly roll out until flat and even. Press into buttered tartlet tins. Combine the goat cheese, ricotta and olive with the shallot mixture and spread on the bottom of the dough. Mix the cream with the egg and pour evenly into the tartlets. Season with salt and pepper.

Bake for about 25-35 minutes.