Goat Cheese Tartlets

Oats give the tartlet pastry an interesting texture and flavor that complements the light goat cheese and yogurt filling.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Goat Cheese Tartlets

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    3/4 cup all-purpose flour, plus more for rolling 2 large eggs
    pinch of salt 2 tbsp finely chopped chives
    1/4 cup old-fashioned rolled oats salt and freshly ground black pepper
    4 tbsp cold unsalted butter, diced 3 oz crumbled goat cheese
    2/3 cup whole milk 3 - 4 Tbsp. iced water
    1/3 cup Greek-style yogurt


    Prep: 25 min Total:
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    • 1

      To make the pastry, sift the flour and salt into a bowl. Stir in the oats. Add the butter and rub it in with your fingertips until the mixture resembles coarse bread crumbs. Stir in enough of the ice water for the dough to hold together. Gather into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

    • 2

      Have ready four 4-in (10-cm) tart pans with removable bottoms. Divide the dough into 4 portions, and roll out each on a lightly floured work surface into a ...-in (3-mm) thick round. Line each pan with a round, trimming the excess dough. Prick the dough with a fork. Refrigerate for 30 minutes.

    • 3

      Preheat the oven to 400°F (200°C). Line each tart pan with parchment paper and fill with baking beans or pie weights. Bake for 10 minutes. Remove the paper and beans or weights and bake until the crusts are lightly browned, about 5 minutes more. Remove the pans from the oven. Reduce the oven temperature to 350°F (180°C).

    • 4

      Whisk the milk, yogurt, eggs, and chives in a large glass measuring cup, and season with salt and pepper. Divide the cheese evenly among the pastry shells, and carefully pour in the milk mixture. Bake for 20–25 minutes, until the filling is lightly set and beginning to brown.


    Refrigerate the lined tartlet pans up to 1 day in advance. The baked tartlets can be covered and refrigerated for up to 1 day; serve at room temperature.

    Sun-dried Tomato and Goat Cheese Tartlets variation: Add some chopped sun-dried tomatoes to the pastry shells with the goat cheese. Or spread each pastry shell with 1 tbsp store-bought tomato chutney before adding the cheese.

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