Chive and Goat Cheese Tartlets Recipe

Yields: 12 tartlets
Prep Time: 20 minutes
Cook time: 25-30 minutes


For the crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/4 cup ice water

For the filling:

  • 6 ounces soft goat cheese, room temperature
  • 1/2 cup heavy cream
  • 2 large eggs
  • 1/4 cup finely chopped fresh chives
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper


Make the crust:

  • Combine dry ingredients: In a medium bowl, whisk together flour and salt.
  • Cut in butter: Using a pastry cutter or your fingertips, work the butter pieces into the flour until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
  • Add water: Gradually add ice water a tablespoon at a time, mixing gently until the dough just comes together. Don’t overwork it.
  • Chill: Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Make the filling:

  • Whisk goat cheese and cream: In a medium bowl, whisk together the goat cheese and heavy cream until smooth and creamy.
  • Add eggs and seasonings: Whisk in the eggs one at a time. Stir in the chives, salt, and pepper.

Assemble and bake the tartlets:

  • Preheat oven: Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin.
  • Roll out the dough: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thick. Cut out 12 circles of dough (use a slightly larger cutter than the size of your muffin cups).
  • Press into pans: Gently press the dough circles into the prepared muffin cups, making sure they fit snugly.
  • Fill the tartlets: Divide the goat cheese filling evenly among the tartlet crusts.
  • Bake: Bake for 25-30 minutes, or until the crusts are golden brown and the filling is set.
  • Cool and serve: Let the tartlets cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.


  • Customize it: Add other ingredients to your filling like roasted vegetables, crumbled bacon, or different herbs.
  • Make ahead: The tartlet crusts can be pre-baked a day in advance and cooled completely. Store in an airtight container at room temperature.
  • Blind baking: To ensure a crisp crust, consider blind baking the shells for 10 minutes before adding the filling.

Enjoy these delightful and savory tartlets!


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