Chèvre and Kalamata Tartlets

3 ounces cream cheese, cut into 1⁄2-inch pieces, at room temperature 4 ounces (1 stick) unsalted butter cut into 1⁄2-inch pieces, at room temperature 1 cup all-purpose flour 1⁄2 teaspoon herbs de Provence 1⁄4 teaspoon freshly ground black pepper 9 pitted kalamata olives, drained and chopped 1 large egg 5 1⁄2 ounces chèvre 3 tablespoons whole milk or half-and-half 1 teaspoon all-purpose flour 1⁄4 teaspoon kosher salt

Nutritional information per tartlet: Calories 98 (71% from fat) • carb. 5g • pro. 3g • fat 8g • sat. fat. 5g • chol. 28mg • sod. 97mg • calc. 38mg • fiber 0g

Preheat oven to 350°F. Have ready 24 mini muffin cups. Place the cream cheese, butter, 1 cup flour, herbs de Provence, and pepper in a medium bowl. Combine on speed 1 until the mixture forms a ball, about 1 minute. Divide the dough into 24 equal pieces, each about 11⁄2 teaspoons. Roll into balls, then use the palms of your hand to flatten into discs, about 21⁄2 inches in diameter. Press into the bottom and sides of the muffin cups. Spoon about 1⁄4 teaspoon of the chopped olives into each pastry cup. Reserve. Using the same bowl, place the egg, chèvre, milk, flour, and salt in the bowl. Blend on speed 2 until smooth and creamy, about 2 minutes. Spoon the filling into the pastry cups, using about 11⁄2 teaspoons per cup. Bake in the preheated oven for 22 to 24 minutes, until the crust is golden and crispy and the tops are puffed and lightly golden. Let cool in pan 2 minutes, then gently lift out and cool 5 minutes on a wire rack before serving. May be made ahead and served at room temperature or slightly rewarmed. (Rewarming in a microwave is not recommended.)