Pea, Goat Cheese & Fresh Mint Tartlets
These irresistible tartlets feature baked puff pastry filled with a mixture of seasoned goat cheese and buttery petite peas. A sprinkle of fresh mint leaves and lemon zest and you’ve got a truly impressive appetizer!
serves
12
pieces
Ingredients
cost per recipe: $5.62
The price is determined by the national average.
-
1
lemon
-
2
tablespoons all-purpose flour
-
1/2
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
-
1/2
of a 4-ounce package goat cheese, softened
-
1/8
teaspoon freshly ground black pepper
-
3/4
cup petite frozen peas
-
1/2
tablespoon unsalted butter
-
1/8
teaspoon finely ground sea salt
-
2
tablespoons thinly sliced fresh mintleaves
How to Make It
Step 1
Heat the oven to 400°F. Grate 2 tablespoons zest from the lemon.
Step 2
Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Using a round cutter, cut the pastry sheet into 12 (2-inch) circles. Press the pastry circles into the bottoms and up the sides of 12 (2-inch) mini-muffin pan cups.
Step 3
Bake for 10 minutes or until the pastries are golden brown. Using the back of a spoon, press down the centers of the hot pastries to make an indentation. Let the pastries cool in the pan on a wire rack for 5 minutes. Remove the pastries from the pan.
Step 4
Stir the cheese, 1 teaspoon lemon zest and black pepper in a small bowl.
Step 5
Cook and drain the peas according to the package directions. Stir in the butter, salt and 1 teaspoon lemon zest.
Step 6
Spoon about 1 teaspoon cheese mixture into each pastry. Top each with about 1 tablespoon pea mixture. Sprinkle with the mint and remaining lemon zest. Season with additional salt and black pepper, if desired.
