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Ingredients
Goat Cheese Tartlets
- For the dough
- 125 grams Pastry flour
- 1 pinch salt
- 60 milliliters vegetable oil
- 4 Tbsps Iced water
- For filling
- 3 shallots
- 1 garlic clove
- 2 Tbsps olive oil
- 1 tsp thyme (freshly chopped)
- 1 tsp rosemary (freshly chopped)
- 125 grams Goat cheese
- 100 grams Ricotta cheese
- 16 black Olives (pitted)
- salt
- freshly ground peppers
- 60 milliliters Whipped cream
- 1 egg
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.
Garnish each tartlet with mixed fresh herbs. Serve hot or cold.