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Sun-Dried Tomato and Goat Cheese Tarts

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“CIA's Breakfast and brunch”
READY IN:
1hr 15mins
SERVES:
8
YIELD:
30 tarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Roll the pie dough 1/8 inch thick. Cut into rounds using a 2-1/2 inch cutter. You should have about 30.
  2. Place rounds into mini muffin tins and prick the dough with a fork.
  3. Bake about 20 minutes at 350 degrees. Allow to cool.
  4. For filling:
  5. Combine the egg, milk, sherry, basil, garlic, flour and pepper in a bowl. Whisk to blend. Sesgt aside.
  6. In another bowl, mix together the goat cheese, tomato and green onion.
  7. Place 1 t. of goat cheese mixture into each shell. Fill nearly full with egg mixture, about 3/4 t. per shell. Bake until filling is set about 6-8 minutes.

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