INGREDIENTS

INSTRUCTIONS

Make the Pate Brisee: Combine the flour and salt in the bowl of a food
processor; pulse for 5 seconds. Add the butter pieces, and process
until the mixture resembles coarse meal. In a slow, steady stream,  add
6 tablespoons of ice water through the feed tube. Pulse until the
mixture holds together when squeezed. Divide dough into two equal
balls. Flatten each ball into a disk, and cover with plastic wrap.
Chill at least 1 hour.  Set twelve 4-inch bottomless tartlet (flan)
rings or twelve 4-inch  tartlet pans with removable bottoms on two
parchment-lined baking  sheets. Lightly flour a clean working surface.
Roll Pate Brisee to a  1/8-inch thickness. Cut out twelve 5-inch
diameter circles, and fit  into tartlet rings. Using a fork, prick
pastry all over; chill until  firm, at least 15 minutes.  Heat oven to
375 degrees.  Line shells with aluminum foil; fill with dry beans or
pie weights.  Transfer baking sheets to oven; bake shells 12 minutes,
rotating once  during baking. Remove beans and foil. Continue baking
until slightly  golden, 7 to 9 minutes. Remove baking sheets from oven;
transfer to a  wire rack.  Reduce the oven temperature to 325 degrees.
Melt butter in a medium  skillet over medium-low heat. Add shallots and
sugar; season with  salt and pepper. Cook, stirring frequently, until
shallots are very  tender and have deeply caramelized, 30 to 35
minutes. Remove from  heat; set aside.  Place goat cheese in bowl of a
food processor; puree until very  smooth. Add heavy and sour creams;
process until well combined.  Transfer to a medium bowl. Stir in thyme
and parsley; season with  pepper. Spoon 2 to 3 tablespoons filling into
each shell, filling to  within 1/8-inch from top. Arrange 1 heaping
teaspoon reserved  shallots on top of each tartlet.  Transfer baking
sheets to oven; bake tartlets until filling has set,  13 to 15 minutes,
rotating once. Transfer sheets to a wire rack to  cool slightly, about
10 minutes. Remove rings. Sprinkle remaining  parsley over tartlets.
To serve, place tartlets on plates. Garnish each plate with frisee.
Makes 12.  Source: "Martha Stewart Living - <www.marthastewart.com>"
S(Formatted  for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"  Per
serving: 311 Calories (kcal); 17g Total Fat; (49% calories from  fat);
5g Protein; 35g Carbohydrate; 53mg Cholesterol; 284mg Sodium  Food
Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3  1/2
Fat; 0 Other Carbohydrates  Recipe by: Martha Stewart  Converted by
MM_Buster v2.0n.

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