Julee Rosso, Sheila Lukins

Miniature Chevre Tarts

Preparation info

  • Approximately

    twenty-four

    2 inch tarts

    • Difficulty

      Easy

Appears in

#41The Silver Palate Cookbook

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Ingredients

  • Double recipe of Pâte Brisée
  • 1½ pounds Montrachet or other soft mild chèvre cheese
  • 4 tablesp

Method

  1. Preheat the oven to 375°F.
  2. Working with one fourth of the dough at a time, roll each portion out to ⅛ inch thick and large enough to fit six