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!
cost per recipe: $5.62
The price is determined by the national average.
tablespoons all-purpose flour
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
of a 4-ounce package goat cheese, softened
teaspoon freshly ground black pepper
cup petite frozen peas
tablespoon unsalted butter
teaspoon finely ground sea salt
tablespoons thinly sliced fresh mintleaves
Heat the oven to 400°F. Grate 2 tablespoons zest from the lemon.
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.
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.
Stir the cheese, 1 teaspoon lemon zest and black pepper in a small bowl.
Cook and drain the peas according to the package directions. Stir in the butter, salt and 1 teaspoon lemon zest.
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.