Goat Cheese Tartlets With Caramelized Shallots

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“An elegant dish.”
1hr 22mins

Ingredients Nutrition


  1. Make the Pate Brisee: Combine the flour and salt in the bowl of a food processor; pulse for 5 seconds.
  2. Add the butter pieces, and process until the mixture resembles coarse meal.
  3. In a slow, steady stream, add 6 tablespoons of ice water through the feed tube. Pulse until the mixture holds together when squeezed.
  4. Divide dough into two equal balls.
  5. Flatten each ball into a disk, and cover with plastic wrap.
  6. Chill at least 1 hour.
  7. Set twelve 4-inch bottomless tartlet (flan) rings or twelve 4-inch tartlet pans with removable bottoms on two parchment-lined baking sheets.
  8. Lightly flour a clean working surface. Roll Pate Brisee to a 1/8-inch thickness.
  9. Cut out twelve 5-inch diameter circles, and fit into tartlet rings.
  10. Using a fork, prick pastry all over; chill until firm, at least 15 minutes.
  11. Heat oven to 375 degrees.
  12. Line shells with aluminum foil; fill with dry beans or pie weights.
  13. Transfer baking sheets to oven; bake shells 12 minutes, rotating once during baking.
  14. Remove beans and foil.
  15. Continue baking until slightly golden, 7 to 9 minutes.
  16. Remove baking sheets from oven; transfer to a wire rack.
  17. Reduce the oven temperature to 325 degrees.
  18. Melt butter in a medium skillet over medium-low heat. Add shallots and sugar; season with salt and pepper.
  19. Cook, stirring frequently, until shallots are very tender and have deeply caramelized, 30 to 35 minutes.
  20. Remove from heat; set aside. Place goat c heese in bowl of a food processor; puree until very smooth.
  21. Add heavy and sour creams; process until well combined.
  22. Transfer to a medium bowl.
  23. Stir in thyme and parsley; season with pepper.
  24. Spoon 2 to 3 tablespoons filling into each shell, filling to within 1/8-inch from top.
  25. 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 min utes, rotating once. Transfer sheets to a wire rack to cool slightly, about 10 minutes.
  26. Remove rings.
  27. Sprinkle remaining parsley over tartlets.
  28. To serve, place tartlets on plates.
  29. Garnish each plate with frisee.

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