(Makes about 12, 3-inch tartlets)

Pastry:
2 ¼ cups all purpose flour
½ cup butter
2 T shortening
1 egg
¼ tsp salt
1-2 T ice-cold water

Filling:
10 roasted shallots, minced
3 T heavy cream,
3 eggs
2 cups Gruyere,
½ cup Emmentaler
½ cup goat cheese
Salt,
Pepper,
Nutmeg to taste

Preheat oven to 425 F

Sift flour and salt then cut in butter and shortening. Add water and work quickly into smooth dough. Wrap in plastic wrap and refrigerate for 2-4 hours.

For filling, roast shallots in their skins for 1 hour at 325 F. Remove from oven and cover with foil until cool. Remove skins and mince into paste. Salt and pepper to taste and set aside.

Whisk cream and eggs until smooth. Add in salt, pepper and nutmeg, whisk. Fold in Gruyere and Emmentaler - Goat cheese will be added later.

Roll out dough and line tartlet molds. Spoon in a teaspoon of shallot paste and then fill with cream, egg, and cheese mixture. Fill to just below the top edge of the pastry. Place a few pea-sized pieces of goat cheese on top of the mixture. Bake for about 25-30 minutes until golden. Serve warm.