Preheat oven to 375 degrees F.
Set 12 (4-inch) bottomless tartlet (flan) rings or 12 (4-inch) tartlet pans with removable bottoms on 2 parchment-lined baking sheets. Lightly flour a clean working surface. Roll pate brisee to a 1/8-inch thickness. Cut out 12 (5-inch) diameter circles, and fit into tartlet rings. Using a fork, prick pastry all over; chill until firm, at least 15 minutes.
Line shells with aluminum foil; fill with dry beans or pie weights. Transfer baking sheets to oven; bake shells 12 minutes, rotating once during baking. Remove beans and foil. Continue baking until shells are slightly golden, 7 to 9 minutes. Remove baking sheets from oven; transfer to a wire rack. Reduce the oven temperature to 325 degrees F.
In a medium skillet over medium-low heat, melt butter. Add shallots and sugar, and season with salt and pepper. Cook, stirring frequently, until shallots are very tender and have deeply caramelized, 30 to 35 minutes. Remove from heat; set aside.
Place goat cheese in bowl of a food processor; puree until very smooth. Add heavy and sour creams; process until well combined. Transfer to a medium bowl.
Stir in thyme and parsley; season with pepper. Spoon filling into each shell to within 1/8-inch from top, about 2 to 3 tablespoons per shell. Arrange 1 heaping teaspoon reserved shallots on top of each tartlet.
Transfer baking sheets to oven; bake tartlets until filling has set, 13 to 15 minutes, rotating once. Transfer sheets to a wire rack to cool slightly, about 10 minutes. Remove rings. Sprinkle remaining parsley over tartlets. To serve, place tartlets on plates. Garnish each plate with frisee.
3 3/4 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 cups (3 sticks) unsalted butter, chilled and cut into small pieces
In the bowl of a food processor, combine flour and salt; pulse for 5 seconds. Add the butter pieces, and process until the mixture resembles coarse meal. In a slow, steady stream, add 6 tablespoons ice water through the feed tube. Pulse until the mixture holds together when squeezed.
Divide dough into 2 equal balls. Flatten each ball into a disk, and cover with plastic wrap. Chill at least 1 hour.
Yield: enough dough for 12 (4-inch) shells
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