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1
Shells: May be made a day ahead.
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2
(short cut, use frozen phyllo cups) Heat oven to 375 degrees.
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3
Roll out pie dough and cut with 2 round cutter.
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4
Fit into gem pans and prick twice in the bottom of shell.
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5
Chill 20 minutes to firm dough.
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6
Bake shells until golden brown, about 12-15 minutes, rotating once during baking.
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7
Remove baking sheets from oven; transfer to a wire rack.
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8
Shallots : May be made a day or two ahead:.
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9
Melt butter in a medium skillet over medium-low heat.
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10
Add shallots and sugar; season with salt and pepper.
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11
Cook, stirring frequently, until shallots are very tender and have deeply caramelized, 30 to 35 minutes.
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12
Remove from heat; set aside.
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13
Creamy filling: May be made a day or two ahead:.
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14
Place goat cheese in bowl of a food processor; puree until very smooth.
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15
Add heavy and sour creams; process until well combined.
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16
Transfer to a medium bowl.
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17
Stir in thyme and parsley; season with pepper.
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18
To assemble and bakePlace shells on a cookie sheet.
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19
Spoon or pipe 2 to 3 tablespoons filling into each shell, filling to within 1/8-inch from top.
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20
Arrange 1 heaping teaspoon reserved shallots on top of each tartlet.
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21
Transfer baking sheets to oven; bake tartlets until filling has set, 13 to 15 minutes, rotating once.
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22
Transfer sheets to a wire rack to cool slightly, about 10 minutes.
