Sun-Dried Tomato And Goat Cheese Tarts

• 8 ounces pie crusts, unbaked
• 1 egg
• 1/4 cup whole milk
• 1 tablespoon dry sherry
• 2 teaspoons chopped basil
• 1 garlic clove, minced
• 1 1/2 teaspoons flour
• 1/2 teaspoon white pepper
• 1/2 cup crumbled fresh goat cheese
• 3 tablespoons minced sun-dried tomatoes
• 1 tablespoon minced green onion

1. Roll the pie dough 1/8 inch thick. Cut into rounds using a 2-1/2 inch cutter. You should have about 30.
2. Place rounds into mini muffin tins and prick the dough with a fork.
3. Bake about 20 minutes at 350 degrees. Allow to cool.
4. For filling:
5. Combine the egg, milk, sherry, basil, garlic, flour and pepper in a bowl. Whisk to blend. Sesgt aside.
6. In another bowl, mix together the goat cheese, tomato and green onion.
7. Place 1 t. of goat cheese mixture into each shell. Fill nearly full with egg mixture, about 3/4 t. per shell. Bake until filling is set about 6-8 minutes.

pie crusts, egg, milk, sherry, basil, garlic, flour, white pepper, goat cheese, tomatoes, green onion

Taken from www.food.com/recipe/sun-dried-tomato-and-goat-cheese-tarts-191743 (may not work)