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4 packages puff pastry dough (two sheets per package)
1 bag cranberries, defrosted
6 oz walnuts
two bunchs fresh basil
20 oz goat cheese
Defrost puff pastry dough for several hours (or even days) in refrigerator, not at room temperature. Roll dough to thin somewhat. Use two-inch round cookie cutter, to cut dough to be put into mini-muffin trays. Push dough firmly into holes in pastry trays, and press wrinkles along sides flat.
Chop walnuts and basil separately in food processor, and finely chop cranberries by hand, for eye appeal when mixed with cheese. Mix these ingredients with goat cheese by hand.
Stuff tartlets before baking (as they’re too flaky to stuff afterwards). Avoid runny stuffings. Preheat oven to 400 degrees and bake for 12 minutes.
Makes roughly 100 tartlets.