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Goat Cheese Tartlets with Caramelized Shallots

5 tablespoons unsalted butter
7 large shallots, sliced lengthwise
2 1/2 tablespoons sugar
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

3 3/4 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 cups chilled unsalted butter, cut up

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

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.


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