The flavors here go really nicely together! I love the goat cheese and blackberry combination. Make sure you use good berries here; this isn’t the time to use up those berries you forgot about in the back of your fridge.

Filling

• 5 oz. goat cheese, at room temperature
• 3 oz. cream cheese, at room temperature
• 1 large egg
• 1 large egg yolk
• 1 tsp. minced fresh thyme
• ¼ tsp. salt
• ¼ tsp. freshly ground black pepper
• 2 Tbsp. honey, warmed
• 24 blackberries

Cream Cheese Dough:

• 1 cup all-purpose flour
• Pinch of salt (a pinch is three fingers)
• 7 Tbsp. unsalted butter, cut into tablespoons, at room temperature
• 3 oz. cream cheese, cut into tablespoons, at room temperature

Combine flour and salt in a food processor fitted with metal chopping blade
and pulse to combine. Add butter and cream cheese and pulse about 10
times, until mixture begins to clump together. Gather up dough and shape
into a thick disk. Wrap in plastic wrap and refrigerate until chilled and easy
to handle (about 2 hours).
Position rack in the center of the oven and preheat to 350°F. Have ready
two 12-cup miniature muffin pans (each cup measuring 1 7/8 inches across
the top and 7/8 inches deep), preferably nonstick. If the pans are not
nonstick, lightly butter them.
Divide dough into 24 equal pieces. Place one piece in each muffin cup.
Using fingers, press dough firmly and evenly up sides to make a pastry shell. Freeze 5 minutes.
Mash goat cheese and cream cheese together in a medium bowl until
smooth. Add egg, yolk, minced thyme, salt and pepper and whisk until
combined. Spoon equal amounts of filling into chilled pastry shells.
Bake tartlets until crust is golden brown and filling is puffed (about 25
minutes). Let cool for 10 minutes in pans. Remove tartlets from pans and
transfer to a wire cake rack to cool completely.
Just before serving, lightly brush tops of tartlets with about 1 tablespoon of
honey. Arrange berries on top as desired. Drizzle with the remaining
honey. Sprinkle with the thyme leaves and serve.