I served these appetizer size tarts with a French sparkling wine at our last wine dinner. A white wine such as Sauvignon Blanc usually compliments the tangy flavor from the goat cheese but I tried a Rose and it worked well.
The soup was also a hit, a Chicken Corn Chowder
Makes 24 mini tarts
Ingredients:
Instructions:
Spray or brush with cooking oil the tart pan to prevent sticking. Preheat oven to 325 degrees F.
Cut 24 circles out of the pie pastries. Each circle should be slightly larger than the tart area. Gently punch pastry down into tart area.
In a medium bowl, combine goat and cream cheese and whip with mixer until smooth and blended. Slowly add eggs, one at a time and continue to beat another 30 seconds.
Add cream or milk, herbs, and garlic. Stir to combine.
Spoon filling into the pastry.
Bake 12-15 minutes or until pastry is golden and eggs have set.
Remove from oven and cool about 5 minutes before removing tarts from pan.
You could make one regular goat cheese tart. Fit pie shell into an 8 inch pie plate.