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Sun-Dried Tomato and Goat Cheese Tartlets
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12 oz. frozen puff pastry, thawed
2 garlic cloves, minced
�� tsp. ground white pepper
1�� tbsps. fresh basil, chopped
�� cup whole milk
2 tbsps. dry sherry wine
2 large eggs
1�� tsps. all-purpose flour
�� cup fresh goat cheese, crumbled
�� cup green onions, minced
3 tbsps. sun-dried tomatoes, minced
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Preheat oven to 350*F.
On a lightly floured surface, roll the puff pastry to ��-in. thick. Once rolled, generously prick the surface of the pastry with a fork. Using a 2��-in. 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 pastry round into a 1��-in. round tart mould and press gently. Make sure there are no air pockets under the pastry. Cover the puff pastry in the tart moulds 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 mins.
Bake for tart shells for 20 mins. 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 togther the goat cheese, gren onion and sun-dried tomatoes. Place 1 tsp. of the goat cheese mixture into each tart shell before filling with the egg mixture until nearly full, about �� tsp. Place the cookie sheet with the tarts in the oven and bake for about 6 to 8 mins, or until set. Serve immediately.
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