Mini Pear and Goat Cheese Tarts with Puff Pastry
Learn how to make Mini Pear and Goat Cheese Tarts using puff pastry! They are an easy appetizer recipe, great for your next holiday party!
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These Mini Pear and Goat Cheese Tarts are a fantastic savory appetizer to serve at a holiday party this Fall and Winter.
The puff pastry is super flakey, the goat cheese has a fun tangy vibe and the pears have a lovely subtle flavor. Top it all off with some fresh thyme, black pepper, and a drizzle of honey and your friends will be super impressed!
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These super easy Mini Pear and Goat Cheese Tarts are a fantastic snack for your next get-together. Plus, they are great at room temp, so no need to be stuck in the kitchen during your own party!
Makes: 16 servings
Prep: 30 minutes
Cook: 40 minutes
✨INGREDIENTS
8 ounces goat cheese, room temp
small shallot, finely chopped
2 cloves of garlic, minced
1 teaspoon chopped thyme
1/4 teaspoon salt
1/4 teaspoon pepper
3 small red pears, sliced 1/4 inch thick
2 sheets puff pastry, thawed
2 tablespoons honey
Optional: thyme sprigs and extra pepper to garnish
✨INSTRUCTIONS
Preheat oven to 400 degrees and line two baking sheets with parchment paper.
Combine goat cheese, shallot, garlic, thyme, salt and pepper in a bowl. Mix well.
One sheet at a time, cut puff pastry into 16 rectangles. Place on the parchment-lined baking sheets. Using a fork, dock the center of each puff pastry rectangle (poke a few times with the tines of the fork).
Evenly divide the goat cheese mixture between the centers of the puff pastry rectangles, about 1 teaspoon per piece. Place the pear slices on top of the scoops of goat cheese, about 1-2 slices per pear.
Bake until the puff pastry is golden brown, about 40 minutes, rotating the pans halfway through.
Transfer to a serving platter, drizzle with honey and garnish with extra pepper and thyme sprigs. DIG IN!
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Michelle is a Los Angeles based content creator.
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Make this Tart for your Spring Dinner Table: Artichoke & Feta Phyllo Tart
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Ingredients
1/2 pound #4 phyllo, thawed and at room temperature
4 oz butter, melted
14 oz (400g) canned artichoke hearts, drained
1/2 cup or more heavy whipping cream
4 oz (100g) graviera cheese, parmesan, or gruyere, shredded
4 oz (100g) feta cheese
60 ml olive oil
2-3 tablespoons capers, drained
6-7 sun-dried tomatoes packed in olive oil
2 tablespoons finely chopped fresh parsley or thinly sliced scallions
Instructions
Preheat the oven to 400 °F, 200 °C.
In a small mixing bowl, add the feta and mash it with a fork. Add the heavy cream, and the shredded cheese.
Line a baking tray with parchment paper and layer the phyllo on top. Drizzle the melted butter between each phyllo layer.
Spread the cheese mixture on the top layer of the phyllo.
Slice the artichoke hearts in half and arrange them on top of the cheese.
Slice the sundried tomatoes and place them in between the artichokes.
Sprinkle the capers in between the artichoke hearts and drizzle the top of the artichokes with the olive oil.
Brush the edges of the phyllo with the remaining melted butter and roll the edges to create a rustic border.
Bake on the center rack of the oven for about 35 minutes.
Allow the tart to cool for 10 minutes and then cut into squares. Garnish with scallions or parsley.
Serve with a salad and tzatziki. Kali Orexi.
Notes
The Graviera cheese can be substituted for, mild cheddar, parmesan, gruyere, or your favorute cheese.
The capers can be substituted for pitted sliced Kalamata olives.
Roasted red peppers can be added to the tart instead of the sundried tomatoes.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Greek Walnut Cake (Egg-Free, Dairy-Free) Vegan & Perfect for Lent!
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Ingredients
The Dry Ingredients:
3 cups (400g) all-purpose flour
2 tablespoons baking powder
zest of an orange
2 teaspoons ground cinnamon
1 cup (160g) ground walnuts
The Wet Ingredients:
1 and 1/3 cup (330ml) light olive oil
Flax egg: 4 tablespoons ground flax seeds plus 1/2 cup (125 ml) water
1 and 1/3 cup orange juice
1 cup (220g) granulated sugar
1/2 teaspoon baking soda
1 teaspoon pure vanilla extract
Garnish:
confectioner's sugar
Sweetened shredded coconut
Instructions
Preheat the oven to 350 °F, 180 °C.
Make the flax egg by combining the flax seeds and water in a small bowl. Set aside.
Combine the dry ingredients in a mixing bowl and whisk together. Zest the orange prior to juicing.
In a large mixing bowl, combine the oil, sugar, vanilla extract, flax egg, and whisk together.
Add the baking soda to the orange juice and mix. It will rise so, do this over the wet ingredients. Add to the bowl and whisk together.
Add the dry ingredients in a few batches and whisk until just combined.
If the batter is too thick, add a quarter cup of water.
Grease a 9 by 13-inch baking pan with olive oil and transfer the batter to the prepared pan.
Bake on the center rack for about 35 minutes or until springy to the touch. A toothpick inserted in the center of the cake should come out clean.
Cool completely and dust with confectioner's sugar.
Serve with Greek coffee. Kali Orexi!
Notes
A can (425g) of pure pumpkin puree can be used as an egg substitute in place of the flax-egg.
Store the cake in an air-tight container or covered tightly in plastic wrap so taht it does not become dry.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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My cutting board:
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Food Processor:
Microplane:
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Cheesecake Pan:
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Tomato & Feta Phyllo Tart: A Greek Summertime Tart
Summer tomatoes and the creamy feta cheese spread make this savory phyllo tart the perfect lunch. Also great as an appetizer for your summer dinner party. Simple and delicious.
Print this recipe here:
INGREDIENTS
For the Crust:
• 8 sheets (#4) phyllo
• 4 oz (226 g) salted butter, melted
• Black sesame seeds
For the Filling:
• 8 oz (230 g) feta cheese, crumbled
• 8 oz (230 g) ricotta cheese
• 1-2 tablespoons finely chopped mint
• 3-4 tablespoons olive oil
• Shredded Gouda, Gruyere, or Mozzarella cheese
• Black pepper, to taste
The vegetables:
• Bell pepper slices
• Tomato slices
• ¼ cup olive oil
• Salt
• Oregano
INSTRUCTIONS
Preheat the oven to 400 °F, 200 °C.
Make the filling: Combine all of the filling ingredients in a bowl and mix them together. Taste and adjust seasoning if desired.
Assemble the tart:
Line a half sheet pan with parchment paper.
Layer the phyllo sheets on top of the parchment and drizzle melted butter between each sheet.
Spread the filling on top of the final sheet of phyllo making sure to leave a border. About 1 and ½ inches.
Top with the bell peppers.
Combine the olive oil with some salt and mix it together. Brush the peppers with the oil.
Top with tomato slices and brush them with the oil.
Sprinkle some dried oregano over the tomatoes.
Fold the sides of the phyllo over to create a border.
Brush with the remaining melted butter and sprinkle the border with some sesame seeds.
Bake on the center rack of the oven for 45-50 minutes or until golden.
Set aside to cool for 10 minutes and serve.
NOTES
Add your favorite pizza toppings to the tart. Zucchini slices, olives, caramelized onions, and mushrooms work well. Feel free to substitute some homemade pesto for the cheese spread.
Official Facebook Page:
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Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
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Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
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Caramelised Figs with Balsamic Vinegar, Rosemary and Ricotta | Gordon Ramsay
Figs are caramelised and gently flavoured with balsamic vinegar and rosemary. A fantastic dinner party dish.
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Prize Butter Tarts
Prize Butter Tarts – The Messy Cook by Dale
1 pastry recipe (or 12 frozen tart shells)
1 egg beaten
1/3 cup butter (softened)
1 cup brown sugar
2 Tbsp milk
½ cup pecans or walnuts (chopped)
1 Tsp vanilla
1/8 Tsp raspberry or strawberry jam in the bottom of each tart shell
Instructions
If using your own pastry: roll 1/8 inch and cut into 4” rounds. Press into tart pans or muffins tins. If using frozen tart shells: take them out of the freezer and put them on a cookie sheet lined with parchment paper. Dollop a small amount of jam in the centre of each tart shell. Mix all the ingredients and fill tart shells 2/3 full. Bake in a hot oven 450F for 8 minutes, reduce the temperature to 350F and bake for 15-20 minutes longer or until pastry is delicately browned. Enjoy!