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Herby Olive Goat Cheese Tartlets

Delightful little tartlets filled with whipped goat cheese and marinated olives, perfect for appetizers or party snacks.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 tartlets
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 160
Ingredients Method Notes

Ingredients
  

Savory Tart Shells
  • 1 large egg yolk
  • 2 tablespoons heavy cream or whole milk
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon fine sea salt
  • 3/4 teaspoon freshly ground pepper
  • ½ cup unsalted butter (cold and cut into ½" cubes)
Whipped Goat Cheese Filling
  • 8 ounces goat cheese
  • 2-3 tablespoons heavy cream
  • 2 medium lemons (zested and juiced – divided for filling and olive topping)
  • 1 1/2 tablespoons chopped parsley
  • 1 tablespoon chopped chives
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground pepper
Marinated Olive Topping
  • 1 can medium California Ripe Olives (green or black)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice & 1 teaspoon lemon zest (divided)
  • 2 cloves garlic (crushed)
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh cracked pepper
  • 1 teaspoon chopped parsley
  • 1 teaspoon chopped chives
  • Lemon zest & herbs for decoration

Method
 

Preparation
  1. Mix the cold butter, flour, sugar, salt, and pepper until crumbly.
  2. Add egg yolk and cream, then form into a dough.
  3. Roll out and cut into mini rounds to fit your tart pans.
  4. Blind bake until golden brown.
Marinate Olives
  1. In a bowl, mix your olives, olive oil, lemon juice, garlic, salt, and pepper.
  2. Let them soak while your shells bake.
Whip Goat Cheese Filling
  1. Beat the goat cheese with heavy cream, lemon juice, zest, parsley, chives, salt, and pepper until creamy and smooth.
Assemble Tartlets
  1. Once the tart shells are cool, fill them with the whipped goat cheese.
  2. Top with the marinated olives and finish with a sprinkle of zest and herbs.

Notes

Store leftovers in an airtight container in the fridge for 2-3 days. Best enjoyed fresh.