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.
- Portion size 16 servings
- Credits : Canadian Living Magazine: January 2003
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 2-1/2-inch (6 cm) cutter, cut out 16 rounds, rerolling scraps if necessary. Press into bottoms and up sides of 16 miniature (1-3/4-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.)
Nutritional facts <b>Per tartlet:</b> about
- Sodium 102 mg
- Protein 3 g
- Calories 97.0
- Total fat 7 g
- Cholesterol 22 mg
- Saturated fat 4 g
- Total carbohydrate 5 g
- Iron 4.0
- Folate 2.0
- Calcium 2.0
- Vitamin A 7.0