Sun-dried Tomato & Goat Cheese Tartlets

rnSun-dried tomatoes and creamy goat cheese merge as the base for these warm, bite-sized hors d’oeuvres called tartlets. Basil, garlic, and green onions add an element of freshness. Encased in buttery puff pastry shells, a tartlet’s small size makes it an ultimate starter for any occasion.rnDirectionsrnPreheat oven to 350 degrees F.rnOn a lightly floured surface, roll the puff pastry to 1/8-inch thick. Once rolled, generously prick the surface of the pastry with a fork. Using a 2 ½-inch round cookie cutter, cut 30 rounds from the puff pastry. Apply firm pressure on the cookie cutter and avoid moving it back and forth when cutting.rnPlace each puff pastry round into a 1 ¾-inch round tart mold and press gently. Ensure there are no air pockets under the pastry.rnCover the puff pastry in the tart molds with a small piece of foil and fill with uncooked dried beans, rice, or pastry weights. Place the tarts on a cookie sheet and refrigerate for 5 minutes.rnBake the tart shells for 20 minutes. Allow them to cool completely and remove the foil and beans, rice, or weights.rnCombine the garlic, white pepper, basil, milk, and sherry in a food processor. Add the eggs and flour and process until just blended.rnToss together the goat cheese, green onion, and sun-dried tomatoes. Place 1 teaspoon of the goat cheese mixture into each tart shell before filling with the egg mixture until nearly full, about ¾ teaspoon.rnPlace the cookie sheet with the tarts in the 350°F oven and bake for about 6 to 8 minutes, or until set.rnServe immediately.rnNutrition information per piece:rn80 calories, 2g protein, 6g carbohydrate, 5g fat, 55mg sodium, 0 mg cholesterol, 0g fiber.