Herbed Goat Cheese Tartlets

5.00 avg. rating (90% score) - 1 vote

Herbed Goat Cheese Tartlets

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.

Total Time: 10
Yield: 30 pieces


  • 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.
  • Christine

    This recipe has become a permanent fixture at our family’s Christmas buffet. My kids love these little tarts, and they are very easy to make.


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