Instructions: 1. Working with one fourth of the dough at a time, roll it out to 1/8 inch thick. Use it to line 3-inch tarts. Line dough in a tart pan with aluminium foil and fill with uncooked rice, beans or pastry weights. Bake at 375 F. for 15 minutes or until lightly browned. Cool tart shells and remove weights and foil. Slip shells carefully from pans and cool completely.

2. Combine Montrachet, butter, cream and eggs in the bowl of a food processor fitted with a steel blade, and process until completely smooth.

Shut off motor. Season filling to taste; chevre can be quite salty and peppery and may not need additonal seasoning. Stir in the scallions or chopped green onions.

3. Arrange the cooled shells on a baking sheet and spoon in the filling.

Slide the sheet onto the center rack of a preheated 375 F. oven and bake for 15 to 20 minutes, or until tarts are puffed and brown. Serve immediately. Approx. 24 two-inch tarts.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.