8 sheets puff pastry dough
1 bag cranberries
6 oz walnuts
two bunches basil
1 1/4 lb goat cheese
Defrost puff pastry dough for several hours while chilled (not room temperature). Roll dough to thin somewhat. Use two-inch round cookie cutter or some similar thing, to cut dough to be put into small muffin trays. Push dough firmly into holes of pastry trays, and flatten wrinkles along sides.
Chop basil and walnuts separately in food processor, and chop cranberries with knife. Mix ingredients with goat cheese.
Stuff tartlets and then bake (they’re too flaky to fill after cooking). Preheat oven to 400 F and bake for about 12 minutes.
Makes roughly a hundred tartlets.