Sun-Dried Tomato And Goat Cheese Tarts - cooking recipe

Ingredients

8 ounces pie crusts, unbaked
1 egg
1/4 cup whole milk
1 tablespoon dry sherry
2 teaspoons chopped basil
1 garlic clove, minced
1 1/2 teaspoons flour
1/2 teaspoon white pepper
1/2 cup crumbled fresh goat cheese
3 tablespoons minced sun-dried tomatoes
1 tablespoon minced green onion

Preparation

Roll the pie dough 1/8 inch thick. Cut into rounds using a 2-1/2 inch cutter. You should have about 30.
Place rounds into mini muffin tins and prick the dough with a fork.
Bake about 20 minutes at 350 degrees. Allow to cool.
For filling:
Combine the egg, milk, sherry, basil, garlic, flour and pepper in a bowl. Whisk to blend. Sesgt aside.
In another bowl, mix together the goat cheese, tomato and green onion.
Place 1 t. of goat cheese mixture into each shell. Fill nearly full with egg mixture, about 3/4 t. per shell. Bake until filling is set about 6-8 minutes.