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1
Make the Pate Brisee: Combine the flour and salt in the bowl of a food processor; pulse for 5 seconds.
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2
Add the butter pieces, and process until the mixture resembles coarse meal.
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3
In a slow, steady stream, add 6 tablespoons of ice water through the feed tube.
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4
Pulse until the mixture holds together when squeezed.
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5
Divide dough into two equal balls.
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6
Flatten each ball into a disk, and cover with plastic wrap.
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7
Chill at least 1 hour.
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8
Set twelve 4-inch bottomless tartlet (flan) rings or twelve 4-inch tartlet pans with removable bottoms on two parchment-lined baking sheets.
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9
Lightly flour a clean working surface.
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10
Roll Pate Brisee to a 1/8-inch thickness.
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11
Cut out twelve 5-inch diameter circles, and fit into tartlet rings.
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12
Using a fork, prick pastry all over; chill until firm, at least 15 minutes.
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13
Heat oven to 375 degrees.
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14
Line shells with aluminum foil; fill with dry beans or pie weights.
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15
Transfer baking sheets to oven; bake shells 12 minutes, rotating once during baking.
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16
Remove beans and foil.
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17
Continue baking until slightly golden, 7 to 9 minutes.
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18
Remove baking sheets from oven; transfer to a wire rack.
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19
Reduce the oven temperature to 325 degrees.
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20
Melt butter in a medium skillet over medium-low heat.
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21
Add shallots and sugar; season with salt and pepper.
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22
Cook, stirring frequently, until shallots are very tender and have deeply caramelized, 30 to 35 minutes.
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23
Remove from heat; set aside.
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24
Place goat c heese in bowl of a food processor; puree until very smooth.
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25
Add heavy and sour creams; process until well combined.
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26
Transfer to a medium bowl.
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27
Stir in thyme and parsley; season with pepper.
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28
Spoon 2 to 3 tablespoons filling into each shell, filling to within 1/8-inch from top.
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29
Arrange 1 heaping teaspoon reserved shallots on top of each tartlet.
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30
Transfer baking sheets to oven; bake tartlets until filling has set, 13 to 15 min utes, rotating once.
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31
Transfer sheets to a wire rack to cool slightly, about 10 minutes.
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32
Remove rings.
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33
Sprinkle remaining parsley over tartlets.
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34
To serve, place tartlets on plates.
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35
Garnish each plate with frisee.
