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506 recipes in Mastercook and Mealmaster formats have been added to The UK

Recipe Archive this week -

 

306 Martha Stewart Living

100 Gourmet & Bon Appetit from April 1995

100 Vegetarian recipes from a maiiling list.

 

To download go to - http://www.ukrecipes.co.uk/

 

 

* Exported from MasterCook *

 

Goat Cheese Tartlets with Carmelized Shallots

 

Recipe By :Martha Stewart

Serving Size : 12 Preparation Time :0:00

Categories : Stewart4

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 tablespoons unsalted butter

7 large shallots -- sliced lengthwise

2 1/2 tablespoons sugar

Salt

Freshly-ground black pepper

22 ounces creamy goat cheese

1 1/3 cups heavy cream

1/2 cup sour cream

1 teaspoon minced thyme leaves

3 tablespoons minced flat-leaf parsley

Flat-leaf parsley -- for garnish

8 ounces frisee -- for garnish

=== PATE BRISEE ===

3 3/4 cups all-purpose flour

1 1/2 teaspoons salt

1 1/2 cups chilled unsalted butter -- cut up

 

Make the Pate Brisee: Combine the flour and salt in the bowl of a food

processor; pulse for 5 seconds. Add the butter pieces, and process until

the mixture resembles coarse meal. In a slow, steady stream, add 6

tablespoons of ice water through the feed tube. Pulse until the mixture

holds together when squeezed. Divide dough into two equal balls. Flatten

each ball into a disk, and cover with plastic wrap. Chill at least 1 hour.

 

Set twelve 4-inch bottomless tartlet (flan) rings or twelve 4-inch

tartlet pans with removable bottoms on two parchment-lined baking sheets.

Lightly flour a clean working surface. Roll Pate Brisee to a 1/8-inch

thickness. Cut out twelve 5-inch diameter circles, and fit into tartlet

rings. Using a fork, prick pastry all over; chill until firm, at least 15

minutes.

 

Heat oven to 375 degrees.

 

Line shells with aluminum foil; fill with dry beans or pie weights.

Transfer baking sheets to oven; bake shells 12 minutes, rotating once during

baking. Remove beans and foil. Continue baking until slightly golden, 7 to

9 minutes. Remove baking sheets from oven; transfer to a wire rack.

 

Reduce the oven temperature to 325 degrees. Melt butter in a medium

skillet over medium-low heat. Add shallots and sugar; season with salt and

pepper. Cook, stirring frequently, until shallots are very tender and have

deeply caramelized, 30 to 35 minutes. Remove from heat; set aside.

 

Place goat cheese in bowl of a food processor; puree until very smooth.

Add heavy and sour creams; process until well combined. Transfer to a

medium bowl. Stir in thyme and parsley; season with pepper. Spoon 2 to 3

tablespoons filling into each shell, filling to within 1/8-inch from top.

Arrange 1 heaping teaspoon reserved shallots on top of each tartlet.

 

Transfer baking sheets to oven; bake tartlets until filling has set, 13

to 15 minutes, rotating once. Transfer sheets to a wire rack to cool

slightly, about 10 minutes. Remove rings. Sprinkle remaining parsley over

tartlets.

 

To serve, place tartlets on plates. Garnish each plate with frisee.

 

Makes 12.

 

 

Source:

" Martha Stewart Living - <www.marthastewart.com> "

S(Formatted for MC5):

" by Lynn Thomas - Lynn_Thomas "

 

 

 

 

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Per serving: 311 Calories (kcal); 17g Total Fat; (49% calories from fat); 5g

Protein; 35g Carbohydrate; 53mg Cholesterol; 284mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0