Leftover tarts are great for breakfast the next morning.
This recipe goes with Champagne Salad With Pear-Goat Cheese Tarts
Southern Living NOVEMBER 2006
1. Unfold piecrusts, and cut each in half; cut each half into 3 pieces. Place 1 piece into a lightly greased muffin cup in a muffin pan. Fold and press pastry piece to form a cup shape. Repeat procedure with remaining pastry pieces.
2. Bake at 375° for 8 minutes or until edges of pastries are lightly browned. Remove pan to a wire rack.
3. Stir together goat cheese and next 3 ingredients. Spoon evenly into pastry shells.
4. Bake at 375° for 8 to 10 minutes or until thoroughly heated. Remove to a wire rack, and let cool 2 minutes.
Go to full version of