Goat Cheese and Tomato Tarts

Name: Goat Cheese and Tomato Tarts
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 cup Cherry or grape tomatoes; ¾ cup whole milk; 4 3-4 inch sprigs fresh thyme; 1 medium shallot; 1 medium bay leaf; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 large eggs; 1 cup grated Parmesan cheese; 2-3 ounces soft mild goat cheese; ¼-½ teaspoons salt; prepared tart shells; fresh thyme sprigs for garnish

User Reviews

5.0

18 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings
6 servings
Course
Breakfast
Cuisine
French-American Fusion

Goat Cheese and Tomato Tarts

Brielle Kelley

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Goat Cheese and Tomato Souffle Tarts - Delicious and make ahead, perfect for special celebrations. Everyone seems to love them!

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Ingredients

Servings

1 cup Cherry or grape tomatoes sliced about ⅓-inch thick and placed on several thickness of paper towels to drain excess liquid
¾ cup whole milk
4 3-4 inch sprigs fresh thyme
1 medium shallot thinly sliced
1 medium bay leaf
2 tablespoons butter
2 tablespoons all-purpose flour
2 large eggs separated
1 cup grated Parmesan cheese
2-3 ounces soft mild goat cheese crumbled
¼-½ teaspoons salt
prepared tart shells see recipe below
fresh thyme sprigs for garnish if desired

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Instructions

Heat milk, thyme, shallot and bay leaf till it bubbles and simmers, then remove from heat and allow to steep for one hour. Strain milk through a fine strainer and set aside.
Preheat oven to 375°F.
Melt butter in a heavy bottom sauce pan over medium heat. Add flour and whisk to combine. Reduce heat to low and cook for 3 minutes, stirring continuously. Add the steeped milk all at once. Stir continuously till mixture is bubbly and thickened.
Remove from heat and add egg yolks, stir well till completely incorporated. Add Parmesan and goat cheese and stir to combine. It's okay if some small pockets of goat cheese remain.
Place egg whites in a clean, medium size bowl and beat with an electric mixer till stiff peaks form. Add ¼ of the egg whites to the cheese mixture and fold gently from the bottom up. Add half of the remaining egg whites and fold until combined. Repeat with remaining whites. Mix gently till combined.
Scoop batter into prepared, pre-baked shells. Top with sliced tomatoes. Brush surfaces of tomatoes gently with olive oil. Sprinkle with freshly ground black pepper.
Place sheet pan in oven and bake until soufflés are puffed and light golden brown, about 20 minutes. Serve immediately or keep at room temperature for 3-4 hours. Reheat for 8-10 minutes at 375˚F before serving.
Garnish with fresh thyme leaves, if desired