Last Monday was our volunteer night for the weekly walk in downtown Tucson, and, as always, we brought something for us and the other volunteers to munch on. We figure that this is a reaction to all the times we were caught chewing gum in class and the teacher said, “Did you bring enough for everyone to share?” before making us toss it in the trash. Now, we just say, “Yes, we did bring enough to share!”
These Primavera Tartlets are nothing more than Mushroom Pea Tartlets made in a mini-muffin tin, and without mushrooms. We know there are few people who just don’t like mushrooms — we find it odd, but that’s because we love mushrooms. We also scaled up the amounts of crust and filling, but that’s it. Please note that the crust is scaled up by three while the filling just by two, so, if you want to use standard-sized muffin tins, you’ll probably have too much crust.
As far as goat cheese goes, support your neighbors and try to get local cheese; we get ours from Black Mesa Ranch via the Tucson CSA. Same with eggs; we get ours through the CSA, too, but from Josh’s Foraging Fowls. The peas, we had to use frozen. Fresh would have been even better, so use fresh if you can.
Procedure in detail:
For all the details, see the post on Mushroom Pea Tartlets; just remember that you’re leaving out the mushrooms — green onions are used instead — and you’re making mini-tartlets.
While we thought these were pretty good as tiny tartlets, we did notice that they seemed a bit dry. Dry is not good, as it makes it difficult to eat without an accompanying beverage. It’s especially hard if you’ve just taken a bite, and someone asks a question, and you have to try to swallow quickly before answering. So, while these taste good, we’ll have to say three stars as a snack food.