-double recipe P?te Bris?e
1 1/2 lb Montrachet or other soft
-mild ch?vre cheese
4 tb Butter -softened
1/3 c Whipping cream
4 Eggs
-salt, white pepper, cayenn
-to taste
1/3 c Scallions, chopped
1. Working with one fourth of the dough at a time, roll it out to 1/8
inch thick. Use it to line 3-inch tarts. Line dough in a tart pan with
aluminium foil and fill with uncooked rice, beans or pastry weights. Bake
at 375?F. for 15 minutes or until lightly browned. Cool tart shells and
remove weights and foil. Slip shells carefully from pans and cool
completely.
2. Combine Montrachet, butter, cream and eggs in the bowl of a food
processor fitted with a steel blade, and process until completely smooth.
Shut off motor. Season filling to taste; ch?vre can be quite salty and
peppery and may not need additonal seasoning. Stir in the scallions or
chopped green onions.
3. Arrange the cooled shells on a baking sheet and spoon in the filling.
Slide the sheet onto the center rack of a preheated 375?F. oven and bake
for 15 to 20 minutes, or until tarts are puffed and brown. Serve
immediately. Approx. 24 two-inch tarts.
=The Silver Palate Cookbook=
From
Yields
24 Servings