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Goat Cheese Tartlets with Caramelized Shallots

3 packages ready made pie crust or your own recipe
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

Shells: Heat oven to 375 degrees. Roll out pie dough and cut with
22 round cutter. Fit into gem pans and prick twice in the bottom
of shell. Chill 20 minutes to firm dough. Bake shells until golden
brown, about 12-15 minutes, rotating once during baking. Remove
baking sheets from oven; transfer to a wire rack. (May be made
ahead and frozen.)

Shallots : 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. May
be made a day or two ahead and refrigerated.

Creamy filling: 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. Chill until ready to fill shells.

Place shells on a cookie sheet. Spoon or pipe 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.


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