Herbed Goat Cheese Tartlets

For this simple appetizer recipe, use the best cheese you can buy. I use garlic and chive-flavored Monterey chevre, a local goat cheese from Rawson Brook Farm in Monterey, Massachusetts, in this tart.


1-1/2 cups soft herbed goat cheese
2 large eggs
Salt and freshly ground black pepper, to taste
30 prebaked phyllo or puff pastry shells, thawed


Preheat oven to 400°. Whisk together cheese and eggs. Season with salt and pepper. Arrange pastry shells on a baking sheet and place a heaping teaspoon of cheese filling into each cup. Bake until puffed and golden, about 15 minutes. To brown the tops further, place under the broiler 1 to 2 minutes, but watch carefully to prevent burning.

Serve hot, while still puffed (they will deflate a bit, but are also delicious cold). Garnish with fresh chopped herbs.



chopped fresh chives, thyme, or parsley

Cooking & Recipes


30 pieces

Preparation Time: 

10 minutes

Start to Finish Time: 

30 minutes

Preparation Method


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