| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizers |
24 |
Servings |
INGREDIENTS
|
|
double recipe Pte Brise |
| 1 1/2 |
lb |
Montrachet or other soft |
|
|
mild chvre cheese |
| 4 |
T |
Butter -softened |
| 1/3 |
c |
Whipping cream |
| 4 |
|
Eggs |
|
|
salt white pepper |
|
|
cayenn |
|
|
to taste |
| 1/3 |
c |
Scallions, chopped |
INSTRUCTIONS
Working with one fourth of the dough at a time, roll it out to 1/8
inch thick. Use it to line 3-inch tarts. Line dough in a tart pan with
aluminium foil and fill with uncooked rice, beans or pastry weights.
Bake at 375øF. for 15 minutes or until lightly browned. Cool tart
shells and remove weights and foil. Slip shells carefully from pans
and cool completely. 2. Combine Montrachet, butter, cream and eggs in
the bowl of a food processor fitted with a steel blade, and process
until completely smooth. Shut off motor. Season filling to taste;
chvre can be quite salty and peppery and may not need additonal
seasoning. Stir in the scallions or chopped green onions. 3. Arrange
the cooled shells on a baking sheet and spoon in the filling. Slide
the sheet onto the center rack of a preheated 375øF. oven and bake
for 15 to 20 minutes, or until tarts are puffed and brown. Serve
immediately. Approx. 24 two-inch tarts. =The Silver Palate Cookbook=
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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