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3 tablespoons whole milk or
half-and-half
teaspoon all-purpose flour
1/4 teaspoon kosher salt
pitted kalamata olives (30g),
drained and chopped
Preheat oven to 350° F. Have ready 24
mini muffin cups.
Place the cream cheese, butter, 1 cup
flour, herbs de Provence, and pepper in
a medium bowl. Combine on Speed 1
until the mixture forms a ball, about 1
minute. Divide the dough into 24
pieces, each about 1-1/2 teaspoons.
Roll into balls, then use the palms of
your hand to flatten into discs, about
2-1/2 inches in diameter. Press into the
bottom and sides of the muffin cups.
Spoon about 1/4 teaspoon of the
chopped olives into each pastry cup.
Reserve.
Using the same bowl, place the egg,
chevre, milk, flour, and salt in the bowl.
Blend on Speed 2 until smooth and
creamy, about 2 minutes. Spoon the fill-
ing into the pastry cups, using about 1-
1/2 teaspoons per cup.
Bake in the preheated oven for 22-24
minutes, until the crust is golden and
crispy and the tops are puffed and light-
ly golden. Let cool in pan 2 minutes,
then gently lift out and cool 5 minutes
on a wire rack before serving. May be
made ahead and served at room
temperature or slightly rewarmed.
(Rewarming in a microwave is not
recommended.)
Nutritional information per tartlet:
Calories 98 (71% from fat) • carb. 5g • pro. 3g
fat 8g • sat. fat. 5g • chol. 28mg • sod. 97mg
calc. 38mg • fiber 0g
Basic Vinaigrette
The perfect topping for a crisp green salad,
you can easily vary it by changing the flavor
of the oil or vinegar, or by adding herbs.
Preparation: 10 minutes or less
Makes about 2 cups
1 clove garlic, peeled and
finely minced
2 tablespoons Dijon-style mustard
1/2 cup wine vinegar or lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 cup extra vegetable oil
1/2 cup extra virgin olive oil
Place the garlic, mustard, vinegar, salt,
and pepper in a medium bowl. With the
chef’s whisk attachment, beat on speed
3 until well blended, 30 seconds. With
the mixer running, add the oils in a slow
steady stream, about 1-1/2 minutes;
continue to mix until totally blended.
(If vinaigrette is made ahead and
separation occurs, mix on speed 3
using chef’s whisk until blended.)
Nutritional information per serving (1 tablespoon):
Calories 92 (98% from fat) • carb. 1g • pro. 0g • fat
10g • sat. fat 1g • chol. 0mg • sod. 54mg
calc. 1mg • fiber 0g
Creamy Blue Cheese Dressing
This version is much lower in fat than
traditional blue cheese dressings. Try it
as a dip for celery the next time you
serve buffalo-style wings.
Preparation: 10 minutes or less
Makes about 2 cups dressing
1 clove garlic, peeled and chopped
1/2 ounce shallot, peeled and chopped
1 cup nonfat yogurt
1/2 cup lowfat buttermilk
1/3 cup lowfat mayonnaise
3/4 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon white pepper
3 ounces crumbled blue cheese
Dash hot sauce – to taste
Place the garlic, shallot, buttermilk,
yogurt, mayonnaise, dry mustard,
Worcestershire, and pepper in a
medium bowl. Mix, using speed 3 until
smooth and creamy, 30 to 40 seconds.
Add the crumbled blue cheese and hot
sauce. Mix, using speed 3 for 20 to
30 seconds longer. Let stand for 30
minutes before using to allow flavors
to develop. Cover and refrigerate all
unused portions. Keeps for 1 week.
Nutritional information per serving (4 teaspoons):
Calories 27 (54% from fat) • carb. 1g • pro. 1g • fat
1g • sat. fat 0g • chol. 2mg • sod. 47mg •
calc. 29mg • fiber 0g
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