Goat Cheese Tartlets

Name: Goat Cheese Tartlets
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 tartlets, 8-10 serving(s)
Ingredients: 8 ounces phyllo dough, defrosted; 4 tablespoons unsalted butter; 2 tablespoons olive oil; 1/2 cup red onion, finely chopped; 1/2 cup yellow onion, finely chopped; 6 scallions, chopped; 2 large eggs; 2/3 cup evaporated milk; 1 teaspoon salt; 6 ounces goat cheese; 4 tablespoons melted butter, for brushing

Submitted by Dedee Royale

"Serving brunch? Here's a delicious alternative to quiche using phyllo dough. Can be made 1-2 days in advance. Remember phyllo dries out quickly so unroll the bulk sheets, take what you need and cover the rest with a damp cloth. Broken pieces can be used, just brush with melted butter. Return any left over dough back into the box well wrapped."

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Ready In:: 55mins
Ingredients:: 11
Yields:: 12 tartlets
Serves:: 8-10

ingredients

8 ounces phyllo dough, defrosted
4 tablespoons unsalted butter
2 tablespoons olive oil
¹⁄₂ cup red onion, finely chopped
¹⁄₂ cup yellow onion, finely chopped
6 scallions, chopped
2 large eggs
²⁄₃ cup evaporated milk
1 teaspoon salt
6 ounces goat cheese
4 tablespoons melted butter, for brushing

directions

Preheat oven to 375°F.
In a skillet add butter and oil.
When melted add chopped onions and cook gently until softened and caramelized, stirring frequently, about 10-12 minutes.
Remove from heat and add the scallions.
Set aside to cool slightly.
In a small bowl whisk together eggs, milk and salt.
Add the cooled onion mixture, stirring thoroughly.
Set aside.
Lay one sheet of phyllo dough on surface and brush with melted butter.
Repeat with 3 more layers, brushing each layer with melted butter.
Using a sharp knife cut dough into 4" squares.
Fit each square into a muffin tin, pressing down firmly.
Ladle the egg mixture into muffin tin filling 3/4 of the way.
Break up the goat cheese and divide over top of each tart.
Bake at 375F for 5 minutes.
Reduce oven to 275F and bake for an additional 18 minutes.
Let cool before removing tarts from muffin tin. Serve warm.
Note: You can make these 1-2 days in advance, refrigerate and then before serving, reheat at 325F for 10-12 minutes.

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RECIPE SUBMITTED BY

Dedee Royale

212

I have been a gourmet cook for over 40 years. In the mid 70's I owned and operated my own gourmet bistro in Connecticut called Le Petit Gourmet and also provided a catering service for upscale clientele. I always had an entrepreneurial soul and was a front runner in developing frozen gourmet dinners. Because of a divorce, I didn't follow through which probably would have made me a very rich lady today. In 1994, I founded the South Coast Gourmet Club in Florida, The South Shore Gourmet Club in Massachusetts and also the Chef Buddies Club. In 2012, I was chosen as one of the 100 amateur chefs out of the 50,000 who competed nationwide, to appear on Season 3 of Master Chef on ABC.  I didn't make it through but it was an unforgettable experience.

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