Baking Classics: Chèvre-Basil Tartlets

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The Technique

Chèvre-Basil Tartlets

Chèvre-Basil Tartlets make wonderful summer appetizers. Sprinkle them with fresh herbs or top with lightly dressed arugula, sun-ripened tomatoes or toasted nuts for additional rich flavor. The recipe begins with a simple Pâte Brisée that is fit into several 4-inch pastry rings & the goat cheese filling may be blended while the crust is being blind baked making it a streamlined procedure. Learn how to make a lovely appetizer ideal for a number of gatherings.

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makes 4 {4-inch} tartlets

Buttermilk Pâte Brisée
4-ounces goat cheese, softened
1 egg
3 Tbsp heavy cream
1/2 Tbsp chopped fresh basil
1/2 Tbsp chopped fresh parsley
1 small garlic clove, pressed
A zip or two of lemon zest
1/8 tsp kosher salt
Freshly ground pepper
Garnish: Fresh parsley or basil

Prepare the Buttermilk Pâte Brisée as directed. Divide the dough into 6 pieces. Save two for another use. Lightly grease the interior of 4 {4 x 7/8-inch} pastry rings. Roll each portion of dough into a 5-inch circle to a 1/4-inch thickness on a lightly floured surface & place over a ring then fit it into the bottom & sides. Press the dough so there is a snug even fit. Flare the excess dough outwards from the top of the ring then roll the pastry pin over the mold. Discard the dough that falls away from the mold. Place the pastry ring on a parchment paper-lined pan. Repeat with the remaining dough. Pierce the bottom & the sides of the dough all over with a fork. Freeze 20 minutes. Meanwhile, stir together the goat cheese, the egg, the cream, the basil, the parsley, the garlic, the lemon zest & the salt. Season with a smidgen of freshly ground pepper. Set aside.

Preheat the oven to 425 degrees. Place a piece of parchment paper into each crust. Top with pie weights or dried beans. Bake on the middle oven rack 12 minutes. Remove the partially baked crusts from the oven. Remove the pie weights or dried beans. Pour the filling into the partially baked crusts. Place the pan onto an additional pan to prevent excessive browning on the bottom of the crusts. Bake 15 minutes or until the filling is set. It will puff approximately 1/4-inch over the crust edge. Let stand 5 minutes. Remove the pastry rings. Transfer to a wire rack. Cool 30 minutes. Garnish, if desired. 

Buttermilk Pate Brisee By Rebecca Gordon Editor In Chief Publisher Buttermilk Lipstick Culinary Entertaining Techniques Pastry Blender By Rebecca Gordon Buttermilk Lipstick Culinary Entertaining Techniques Digital Instructional Magazine. How To Make Pie Dough Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabama
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makes 1 {10-inch} pie crust

1 3/4 cups all purpose flour
2 tsp sugar
1 tsp kosher salt
3/4 cup cold butter, cut into pieces
4 Tbsp ice cold whole buttermilk

Whisk together the flour, the sugar & the salt in a large bowl. Cut the butter into the mixture using a pastry blender or your fingers until crumbly in texture making certain to leave some of the fat in large bits. Drizzle the buttermilk over the mixture. Fold it together with a rubber spatula then shape it into a compact mixture between your hands. Remove the dough from the bowl, form into a disc & cover in plastic wrap. Chill 20 minutes.

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{testing notes}

How To Make Chèvre-Basil Tartlets

Blind baking is a procedure by which raw pastry dough is fit into pans or molds, pierced all over the surface, chilled & partially baked before filling the crusts & fully baking items. It ensures the pastry has a crisp snap when enjoyed from the sides all the way to the bottom of the shells. Once that has been accomplished, it’s just a matter of stirring together the chèvre filling & portioning it into the partially baked pastry crusts so that it may bake further.

Chevre-Basil Tartlets By Rebecca Gordon Buttermilk Lipstick Cilinary Entertaining Techniques Digital Magazine How To Use Pastry Rings Buttermilk Pate Brisee By Rebecca Gordon Editor In Chief Publisher Buttermilk Lipstick Culinary Entertaining Techniques. How To Make Pate Brisee. Tarts Buttermilk Pate Brisee By Rebecca Gordon Editor In Chief Publisher Buttermilk Lipstick Culinary Entertaining Techniques Pastry Blender By Rebecca Gordon Buttermilk Lipstick Culinary Entertaining Techniques Digital Instructional Magazine. How To Make Pie Dough Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabama

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A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

Chevre-Basil Tartlets By Rebecca Gordon Buttermilk Lipstick Cilinary Entertaining Techniques Digital Magazine How To Use Pastry Rings Buttermilk Pate Brisee By Rebecca Gordon Editor In Chief Publisher Buttermilk Lipstick Culinary Entertaining Techniques. How To Make Pate Brisee. Tarts Buttermilk Pate Brisee By Rebecca Gordon Editor In Chief Publisher Buttermilk Lipstick Culinary Entertaining Techniques Pastry Blender By Rebecca Gordon Buttermilk Lipstick Culinary Entertaining Techniques Digital Instructional Magazine. How To Make Pie Dough Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Pastry Chef TV Cooking Personality Birmingham AlabamaNo. 1

Pour the filling into the partially baked crusts. Place the pan onto an additional pan to prevent excessive browning on the bottom of the crusts. 

Chevre-Basil Tartlets By Rebecca Gordon Buttermilk Lipstick Cilinary Entertaining Techniques Digital Magazine How To Use Pastry Rings Buttermilk Pate Brisee By Rebecca Gordon Editor In Chief Publisher Buttermilk Lipstick Culinary Entertaining Techniques. How To Make Pate Brisee. Tarts Buttermilk Pate Brisee By Rebecca Gordon Editor In Chief Publisher Buttermilk Lipstick Culinary Entertaining Techniques Pastry Blender By Rebecca Gordon Buttermilk Lipstick Culinary Entertaining Techniques Digital Instructional Magazine. How To Make Pie Dough Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Pastry Chef TV Cooking Personality Birmingham AlabamaNo. 2

Bake 15 minutes or until the filling is set. It will puff approximately 1/4-inch over the crust edge. Let stand 5 minutes.

Chevre-Basil Tartlets By Rebecca Gordon Buttermilk Lipstick Cilinary Entertaining Techniques Digital Magazine How To Use Pastry Rings Buttermilk Pate Brisee By Rebecca Gordon Editor In Chief Publisher Buttermilk Lipstick Culinary Entertaining Techniques. How To Make Pate Brisee. Tarts Buttermilk Pate Brisee By Rebecca Gordon Editor In Chief Publisher Buttermilk Lipstick Culinary Entertaining Techniques Pastry Blender By Rebecca Gordon Buttermilk Lipstick Culinary Entertaining Techniques Digital Instructional Magazine. How To Make Pie Dough Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Pastry Chef TV Cooking Personality Birmingham AlabamaNo. 3

Remove the pastry rings.

Chevre-Basil Tartlets By Rebecca Gordon Buttermilk Lipstick Cilinary Entertaining Techniques Digital Magazine How To Use Pastry Rings Buttermilk Pate Brisee By Rebecca Gordon Editor In Chief Publisher Buttermilk Lipstick Culinary Entertaining Techniques. How To Make Pate Brisee. Tarts Buttermilk Pate Brisee By Rebecca Gordon Editor In Chief Publisher Buttermilk Lipstick Culinary Entertaining Techniques Pastry Blender By Rebecca Gordon Buttermilk Lipstick Culinary Entertaining Techniques Digital Instructional Magazine. How To Make Pie Dough Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Pastry Chef TV Cooking Personality Birmingham AlabamaNo. 4

  Transfer to a wire rack. Cool 30 minutes. Garnish, if desired.

The Tune
“Isn’t This A Lovely Day” Billie Holliday

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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