Goat Cheese Tartlets

Goat Cheese Tartlets

  • 4 ounces creamy goat cheese (not crumbled)
  • 3 heaping tablespoons light sour cream
  • 2 tablespoons finely chopped green onions, green and white parts (1-2 stalks)
  • 2 teaspoons lemon juice
  • salt and pepper
  • 16 pre-baked shortbread tartlet shells
  • optional garnishes - pomegranate arils, smoked salmon, fresh basil, herbs...


In a bowl, combine the goat cheese, sour cream, green onions and lemon juice until smooth.  Season to taste with salt and pepper.  Scoop the mixture into a piping bag fitted with a large open star tip and pipe into the tartlet shells.  Top each with a pomegranate aril, if desired, or even a little smoked salmon, fresh basil or other herbs.

Cook's Note: Another option, instead of filling tartlet shells, is to use this as a dip for crackers and veggies.  For a dip, prepare as directed above and add eight ounces reduced fat cream cheese, additional herbs, and a little more lemon; mix with an electric mixer until smooth and creamy.


Yields 16 tartlets


Recipe from Curly Girl Kitchen

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