Goat Cheese Tartlets With Caramelized Shallots

• refrigerated pie dough
• fresh ground black pepper
• 2 tablespoons butter
• 5 shallots, peeled and sliced
• 2 tablespoons sugar
• 22 ounces creamy goat cheese
• 1 13 cups heavy cream
• 12 cup sour cream
• 1 teaspoon minced thyme leaves
• 3 tablespoons minced flat leaf parsley

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

fresh ground black pepper, butter, shallots, sugar, goat cheese, heavy cream, sour cream, thyme, flat leaf parsley

Taken from www.food.com/recipe/goat-cheese-tartlets-with-caramelized-shallots-176366 (may not work)