Montrachet Tarts

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   ["In the food processor fitted with the metal blade, combine the flour and butter with short pulses until mixture is the consistency of coarse meal.", "2. Cut the Brie into several small pieces and add to the flour mixture. Pulse until just before mixture forms a ball. Form mixture into a disc and refrigerate for at least 1/2 hour.", "Teacher's Tip: This pastry is so versatile and durable you may wish to make it in ""commercial amounts"" and keep it on hand in your freezer. Here are the proportions: 1 pound unsalted butter, 1 pound (4 cups) unbleached flour; 1/2 pound Brie.", "Remove the rosemary leaves from their stems and chop them coarsely with a large chef's knife. Put into a glass jar with the olive oil. You may do this several days (weeks) ahead.", "When you are ready to assemble the tarts, pull small pieces of the dough (about the size of a gumball) from the disc, and roll into a ball in your palms. Place the balls about 1 inch apart on a baking sheet. Press them down with your thumb. Put a little piece of goat cheese in the thumbprint. Chill the trays VERY WELL.", "Preheat the oven to 425 degrees F. Remove baking sheets from refrigerator only as needed. Brush each tart with the room-temperature rosemary oil. Bake about 10 minutes. Remove to a tray and serve immediately.", "Teacher's Tip: Garnish the serving tray with a fresh rosemary sprig."]

* Per serving · 4 servings · Values may vary.