For this simple Herbed Goat Cheese Tartlets recipe, use the best cheese you can buy. We prefer garlic and chive-flavored Monterey chèvre, a local goat cheese from Rawson Brook Farm in Monterey, Massachusetts.
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 such as chives, thyme, or parsley.