Asian Pear and Goat Cheese Tartlets

Asian Pear and Goat Cheese Tartlets are one of my favorite appetizers and this recipe couldn’t be simpler.  Sweet Asian pears and the slightly tangy goat cheese is a mouth-watering combination. Using store-bought puff pastry, this scrumptious appetizer can be wiped up in minutes.

Asian Pear and Goat Cheese Tartlets - Awesome Party-Tizers! | recipe from runawayrice.com

This recipe can easily be doubled or quadrupled (as I’ve done on multiple occasions) to feed many guests. You can also make these tartlets the day ahead. If doing this, bake them just until they are lightly brown, approximately 18-20 minutes. On party day, simply reheat on a cookie sheet for 5 minutes at 375 F (191 C).

Watch the video for instructions.

Asian Pear and Goat Cheese Tartlets

Ingredients

1 medium Asian pear
5 oz goat cheese
1 sheet puff pastry (I like Pepperidge Farm Puff Pastry Sheets)
1/2 Tbsp sugar
dash cinnamon
1 egg yolk

Directions

Preheat oven to 375 F (191 C).

Remove skin from the Asian pear and then cut into small pieces.  Combine diced pears and goat cheese in a bowl and mix until cheese is creamy.  Add the sugar and cinnamon and mix together.

Remove the frozen pastry from packaging and allow to thaw at room temperature for approximately 15 minutes. Gently unfold the pastry sheet and lay it on a large cutting board.  Allow to thaw for another 10 minutes.  When the pastry is soft to the touch (doughy), it’s ready for the next step.

Use a rolling pin to flatten the pastry sheet.  Start from the center of the pastry and roll outward to each end.  Trim uneven edges with a small knife and then cut the pastry sheet into 2 inch squares.

Remove the pastry squares and press into a mini muffin cup. (Note: the pastry dough will be thin.  If you tear the dough just pinch it together–no worries, puff pastry is very forgiving!)

Spoon 1 tablespoon filling into each muffin cup.  Lightly brush the top of each pasty with the egg yolk.  Bake for 20-25 minutes or until they are golden brown.

Serve warm or at room temperature.

Yields: 20 tartlets

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