baked tartlets

Goat Cheese Tartlets with Corn and Sage

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Goat Cheese Tartlets with Corn and Sage
Easier than you might think!

It’s been a while since we made up Goat Cheese Tartlets, which is a shame, because they’re super easy, taste great, and can be customized according to what you have in the house. For this version, we decided to go with some of the fresh corn that’s been coming in this summer. Don’t worry, these sound pretty fancy, but they’re a no-brainer to scratch up. Try it yourself and see.

When we thought of using corn, we tried to decide what would go well, as corn is fairly mild flavored. We choose sage for two reasons: it has a strong flavor that pairs well with corn, and we have fresh sage growing in our backyard.

Goat Cheese Tartlets with Corn and Sage

Yield: 6 tartlets

Goat Cheese Tartlets with Corn and Sage

Ingredients

  • 1 batch Goat Cheese Tartlets, crusts not yet filled
  • 1 Tbs unsalted butter
  • Kernels cut from 1 ear corn
  • 6 leaves fresh sage, thinly sliced
  • Kosher salt
  • Freshly-ground black pepper
  • Grated Gruyère cheese, for topping, optional

Abbreviated Instructions

Preheat oven to 350°F.

If you haven't done so already, roll crust to 1/8 inch thick and cut six 3-inch circles. Place circles in a lightly buttered muffin tin and press into place. The crust will come partway up the sides.

Melt butter in a small skillet over medium heat. Add corn kernels, sage, sprinkle with salt and pepper, and cook, stirring, until corn is a bright yellow, about 5 minutes.

Place about 1 tablespoon corn mixture in each crust cup.

Divide cheese filling among the six cups and top with grated cheese, if using.

Bake 35 minutes, or until puffed and golden brown.

Serve hot.

http://scratchinit.halversen.com/2016/07/goat-cheese-tartlets-with-corn-and-sage/

Ingredient discussion:

Go with fresh corn. It’s the season for corn, it’s pretty inexpensive, and it tastes a lot better than the frozen stuff (don’t even mention a can). While we used fresh sage, we think that dried would be fine, or another fresh herb, such as rosemary. For the cheese, we had Gruyère on hand, so that’s what we used, but any strong-flavored cheese would be fine. Use what you like.

Procedure in detail:

Beforehand. We’ll assume that you’ve lightly buttered the muffin tin and placed the circles of dough into each cup as described in the Goat Cheese Tartlets post. And that you’ve made up the goat cheese filling and it’s ready to go. Both of these can be done in advance and kept in the refrigerator for a couple of hours, provided you’ve covered the tart shells to prevent their drying out.

Preheat oven to 350°F.

cooking corn and sage
The corn will brighten as it cooks. It’s a signal that it’s done.

Make corn mixture. Melt the butter in a small skillet over medium heat. When foamy, add the corn kernels and sage. Sprinkle with a bit of salt and pepper and cook, stirring nearly all the time, until the corn turns bright yellow, indicating that it’s cooked. If you’re using white corn, well, you’re on your own. (Not really – cook it for about 5 minutes)

adding corn filling
You don’t have to be too careful filling the cups. The cheese mixture will cover the corn.

Fill cups. When the corn is cooked, place about 1 tablespoon of the mixture in each crust cup and divide the cheese filling among the cups, covering the corn. Or, you can mix the corn right into the filling and then dive among the cups. We did the former, because we were also making Mushroom Pea Tartlets at the same time.

adding cheese
We thought a bit of grated cheese would be nice on these tartlets, but they’re fine without.

Top with cheese. If you wish, sprinkle the tops with grated cheese; about a teaspoon per tartlet should be good.

Bake. Slide into the oven and bake 35 minutes, or until the tartlets are puffed and golden brown. Serve hot.

We loved these little tartlets. The corn and sage were perfect together, making for an easy, but fancy-sounding lunch. Plus, they reminded us of how good the goat cheese tartlets really are, although it leaves us confused as to why we don’t have them more often (we get fresh goat cheese through our CSA every other week; sometimes we struggle to use it). These are worth an easy five stars.

Worth the trouble?

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