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.
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.
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)
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.
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.