how do you make a goats cheese tartlet ?

Question

how do you make a goats cheese tartlet?
is it better with puffpastry?
onions?
peppers?

Answer 1

This is the one I like.

HERBED GOAT CHEESE TART

Pastry Dough
10 ounces soft mild goat cheese
1 cup cottage cheese
3 large egg yolks
1/4 cup all-purpose flour
1 stick (1/2 cup) unsalted butter, softened
1 tablespoon chopped mixed fresh herbs such as thyme, rosemary, and lavender
2 to 3 tablespoons mixed whole fresh herb leaves



On a lightly floured surface with a floured rolling pin roll out dough into a 13-inch round (about 1/8 inch thick) and fit into a 10- or 11-inch round tart pan with a removable rim. Prick dough all over with a fork and chill 30 minutes.
Preheat oven to 350°F.

Bake tart shell on a baking sheet in middle of oven 10 minutes, or until almost cooked through but still pale.

In a food precessor blend cheeses, yolks, flour, and butter until smooth. Stir in chopped herbs and pour filling into tart shell. Bake tart 20 minutes, or until filling is just set. Sprinkle tart with herb leaves and continue baking until filling and crust are pale golden. Cool tart in pan on a rack and remove rim. Serve tart warm or at room temperature.

Serves 6 to 8 as a first course.

Answer 2

Sweet Goat Cheese and Walnut Tartlets:

These nutty tartlets are a cross between a cheese course and dessert; goat cheese adds light tang to the silky custard filling, while the candied walnuts make a sweet, crunchy topping.

CRUST:
1 cup walnuts (about 4 ounces)
1 1/2 cups all-purpose flour
3 tablespoons sugar
Salt
1 stick (4 ounces) chilled unsalted butter, cut into 1/2 -inch pieces
1 large egg yolk
2 tablespoons ice water

FILLING:
1/2 pound cream cheese
6 ounces mild, soft goat cheese, such as Montrachet
1/4 cup sugar
2 large eggs, lightly beaten
2 teaspoons pure vanilla extract
1/4 cup apricot or raspberry preserves, melted and strained

CANDIED WALNUTS:
3/4 cup walnuts (about 3 ounces)
2 tablespoons sugar
1 teaspoon unsalted butter

1. Make the crust: In a food processor, combine the walnuts, flour, sugar and a pinch of salt and pulse until finely ground. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, combine the egg yolk with the ice water, then add the mixture to the processor and continue pulsing just until the dough forms a ball. Transfer the dough to a work surface and shape into a 12-inch log. Wrap in plastic and refrigerate for 30 minutes.

2. Preheat the oven to 375°. Cut the dough into 8 equal pieces and flatten each piece slightly into a round. Using your fingers, press the dough into eight 4 1/2-inch tartlet pans with removable bottoms; the pans should be about 3/4 inch deep. Prick the bottoms a few times with a fork and bake the crusts directly on the oven rack for 15 to 18 minutes, or until golden and cooked through.

3. Make the candied walnuts: In a medium nonstick skillet, cook the walnuts over moderately high heat, shaking the pan constantly, until toasted and fragrant, about 3 minutes. Add the sugar, lower the heat to moderate and cook, stirring constantly, until the sugar is melted and beginning to caramelize, about 2 minutes. Stir in the butter and immediately transfer the walnuts to a sheet of wax paper or parchment paper. Let cool completely, then break the clusters into smaller pieces.

4. Make the filling: In a medium bowl, beat the cream cheese, goat cheese and sugar until smooth. Beat in the eggs and vanilla.

5. Preheat the oven to 350°. Brush the tartlet bottoms with half of the preserves. Fill each tartlet with 1/4 cup of the custard and smooth the tops. Set the tartlets on a large baking sheet and bake in the lower third of the oven for about 15 minutes, or until the custard is just set. Transfer the tartlets to a rack and let cool for 30 minutes in their pans. Brush with the remaining melted preserves and sprinkle with the candied walnuts. Serve warm or at room temperature.

Make Ahead: The recipe can be prepared to this point the day before. Let the crusts stand at room temperature; store the candied walnuts in an airtight container; and refrigerate the custard. Let the custard return to room temperature before baking.

Yield: 8