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Pea, Goat Cheese & Fresh Mint Tartlets

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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

view nutrition info

How to Make It

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.
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.

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Made With
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

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