Truffle-Scented Goat Cheese Tartlets
These lovely tartlets are divine, with the scent and delicious flavour of truffle oil. Of course, specks of grated black truffle would be even lovelier, but truffle oil is a flavourful ingredient that doesn’t break the bank. And, like truffles, a little goes a long way. Look for it at large grocery chains or gourmet shops. If unavailable, the tartlets are still delicious without it.
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Ingredients: |
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¾ cup |
goat cheese, softened (6oz/175g) |
175mL |
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¼ cup |
whipping cream |
50 mL |
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1 |
egg yolk |
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1 ½ tsp |
fresh thyme leaves (or ¼ tsp/1 mL dried thyme) |
7 mL |
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1 ½ tsp |
truffle oil |
7 mL |
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Pinch |
each salt, pepper and nutmeg |
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Pastry for 9-inch (23 cm) single-crust pie |
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Instructions:
Whisk together goat cheese, whipping cream, egg yolk, thyme, truffle oil, salt, pepper and nutmeg until smooth.
On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Using 2 ½-inch (6 cm) cutter, cut out 16 rounds, rerolling scraps if necessary. Press into bottoms and up sides of 16 miniature (1 ¾-inch/4.5 cm) tart cups.
Spoon heaping tablespoonful (15 mL) of the cheese mixture into each tart cup. Bake in bottom third of 375˚F (190˚C) oven until pastry is golden and filling is set and lightly browned on top, 25 to 30 minutes. (Make ahead: Let cool. Refrigerate in airtight container for up to 2 days. Reheat on baking sheet in 400˚F / 200˚ C oven for 10 minutes.
Makes 16 tartlets: about 97 cal. per tartlet
