Looking for a simple party food to ring in the New Year? My Savory Chèvre Tartlet fits the bill. The recipe can be dressed up or served as it is. I plan on making these golden bite-sized goodies and serving them with my Roasted Eggplant Spread. You could also serve with a dollop of jam or fruit butter, if you dig savory and sweet bites.
Speaking of the New Year, did you make any resolutions? I never do, but am considering some for 2015. Either way you go at 2015, I wish you the best in savoring this moment we are given and thank you for following along on my 2014 local food journey. Let's toast to creating the life we desire, find a way to be of service to those around us and be a bit kinder to ourselves.
Stay on top of recipes, local eats and my food and lifestyle podcast at Phoebe's website. Happy and healthy cooking!
Savory Chèvre Tartlets Vegetarian
Recipe and photo: Phoebe Canakis, PhoebesPureFood.com
Yield: 24 tartlets
Ingredients:
Crust
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- 1 sheet ready-to-bake puff pastry, thawed per package instructions
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- 2 Tbsp all-purpose flour
Filling
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- 1 Tbsp extra-virgin olive oil
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- 4 ounces (about 1 cup) finely chopped shallots or sweet onions
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- 1 teaspoon dried thyme
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- 10 ounces goat cheese
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- 4 medium organic eggs
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- 1/4 cup non-fat, plain Greek yogurt or sour cream
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- 1/2 teaspoon organic sugar
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- 1/4 teaspoon sea salt
Directions:
For the crust
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- On a lightly flour-dusted surface roll dough to a 10x15-inch piece.
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- Cut into 24 pieces.
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- Gently press each piece into the cups of a 24 mini-muffin tin.
For the filling and tarts
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- Sauté shallot in oil until golden; stir in the thyme. Set aside.
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- Combine, in a blade-fitted food processor, the goat cheese, eggs, yogurt, sugar and salt. Pulse until smooth. Stir in the shallots.
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- Fill each mini-muffin cup with 1 tablespoon of cheese mixture. Garnish with fresh thyme.
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- Bake in a preheated 375 degree oven for 20 minutes.
Variation
Play with this recipe. Add finely chopped spinach, broccoli, kale, swiss chard or a cured meat.
