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Goat Cheese Tartlets with Caramelized Shallots

These tartlets make a versatile first course, complementing a variety of menus, from elaborate to informal; like many successful first courses, they taste good either warm or at room temperature. Pate brisee, the French version of a standard short pastry, is used for sweet and savory tarts, piecrusts, and quiches. You can bake the tartlet shells a day or two in advance, and store them in an airtight container before filling and baking; or, form the shells, and freeze them until you're ready to bake them.

Source: Martha Stewart Living Television



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