1. Preheat oven to 350ºF. On a lightly floured surface, roll the puff pastry to 1/8-inch thick. Once rolled, generously prick the surface of the pastry with a fork. Using a 2 1/2-inch round cookie cutter, cut 30 rounds from the puff pastry. Apply firm pressure on the cookie cutter and avoid moving it back and forth when cutting.
2. Place each puff pastry round into a 1 3/4-inch round tart mold and press gently. Ensure there are no air pockets under the pastry.
3. Cover the puff pastry in the tart molds with a small piece of foil and fill with uncooked dried beans, rice, or pastry weights. Place the tarts on a cookie sheet and refrigerate for 5 minutes.
4. Bake the tart shells for 20 minutes. Allow them to cool completely and remove the foil and beans, rice, or weights.
5. Combine the garlic, white pepper, basil, milk, and sherry in a food processor. Add the eggs and flour and process until just blended.
6. Toss together the goat cheese, green onion, and sun-dried tomatoes. Place 1 teaspoon of the goat cheese mixture into each tart shell before filling with the egg mixture until nearly full, about 3/4 teaspoon.
7. Place the cookie sheet with the tarts in the 350°F oven and bake for about 6 to 8 minutes, or until set. Serve immediately.
Nutrition information per piece: 80 calories, 2g protein, 6g carbohydrate, 5g fat, 55mg sodium, 0 mg cholesterol, 0g fiber
This recipe is among the 425 that can be found in The Culinary Institute of America’s "Garde Manger, The Art and Craft of the Cold Kitchen, Third Edition," available now.
Also try this Goat Cheese appetizer: Endive with Goat Cheese, Walnuts, and Honey.