>Goat Cheese and Sweet Corn TartletsPosted: February 4, 2011
First off, I must confess to you all..NO I will not, okay but it’s really really bad… I’m addicted to goat cheese! Whew, that was stressful! I’ve loved goat cheese or often called “chevre” since the second I was introduced to it. I remember losing my goat cheese celibacy when I was working at Taliesin, and we received 6 logs of Montrachet Chevre. The smell instantly reminded me of a farm on a sunny summer day and tasted how a goat would smell. The tasting brought back memories of when I was a small boy and we owned a goat named Brownie. The three things I remember from Brownie were that him chewing up a toaster, him jumping over a fence and how he smelt. I really couldn’t tell you why we had a goat or what happened to him. Hmmm. Maybe my Dad will read this and fill us in on Brownie.
4. With two fingers pinch each corner of the tartlets to prevent from unraveling when baked. Lightly brush tartlets with butter and used a fork to poke small holes on the bottom. You can chill the tartlets until you’re ready to use if you’d like.
5. In a saute pan, melt 1 tablespoon butter. Cook the onions over medium heat until they begin to soften up and start to brown. 4 mins. Sprinkle with sugar and continue cooking for 3 mins. Remove from heat, let cool completely.
6.Preheat oven 375 degress F. Top each tartlet with layer of caramelized onion, corn, and goat cheese to your liking. Add a touch of pepper, optional.
7. Bake on nongreased baking sheet for 12 to 15 until crisp and golden.