Apple Goat Cheese And Honey Tartlets Recipes
APPLE, GOAT CHEESE, AND HONEY TARTLETS
Provided by Jill Silverman Hough
Categories Dessert Goat Cheese Apple Honey Phyllo/Puff Pastry Dough Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 9
Steps:
- Line 2 rimmed baking sheets with parchment paper. Roll out each puff pastry sheet on lightly floured surface to 11-inch square. Using 5-inch-diameter cookie cutter or bowl, cut out 4 rounds from each pastry sheet, forming 16 rounds total. Divide 8 pastry rounds between prepared baking sheets; pierce rounds all over with fork. Using 3 1/2-inch-diameter cookie cutter or bowl, cut out smaller rounds from center of remaining 8 rounds (reserve 3 1/2-inch rounds for another use), forming eight 5-inch-diameter rings. Brush outer 1-inch edges of 5-inch rounds on baking sheets with beaten egg; top each with 1 pastry ring. Freeze at least 30 minutes. DO AHEAD: Can be made 1 day ahead. Cover and keep frozen. Do not thaw before continuing.
- Preheat oven to 375°F. Mix cheese, lemon juice, and salt in bowl; spread mixture inside rings on frozen pastry rounds. Overlap apple slices atop cheese. Mix butter and 1/4 cup honey in small bowl; brush over apples. Sprinkle with allspice. Bake until apples are tender and pastry is golden, about 35 minutes. Place tartlets on plates. Drizzle 1 tablespoon honey over each and serve warm or at room temperature.
GOAT CHEESE AND TART APPLE ON FRENCH BREAD APPETIZER
Very simple appetizer with a gormet feel. The tart apples and the goat cheese go together very well. Your guests will come back for seconds! I got this recipe from my "France Monthly" newsletter.
Provided by Wish I Could Cook
Categories Grains
Time 25m
Yield 24 Pieces, 24 serving(s)
Number Of Ingredients 6
Steps:
- Cut the baguette in half lengthwise.
- Drizzle the cream onto both halves of the bread.
- Peel, core and thinly slice the apple.
- Spread the apple slices on the bread.
- Spread the goat cheese over the apple slices. (Depending on the age of the goat cheese, you may have better luck putting the cheese on in slices.).
- Sprinkle with pepper and Herbes de Provence.
- Bake in 350 oven for about 10 minutes, then broil until cheese browns slightly.
- Cut each half into about 12 pieces. (These can be assembled individually on precut bread slices if you prefer.).
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- In a medium bowl, using an electric mixer, combine cream cheese, goat cheese, egg white, honey and flour until thick and creamy, about 5 to 6 minutes; spoon 1 teaspoon of filling in each shell. Bake until set, about 15 minutes; remove from oven and let cool.
- Meanwhile, in a small saucepan, combine apple, jam and allspice; set over medium heat. Cook, stirring frequently, until jam melts and mixture thickens slightly (juice from apples will evaporate); remove from heat and let cool to room temperature. Just before serving, spoon 1 teaspoon apple compote onto each tart; garnish with mint. Yields 1 tartlet per serving.
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- Preheat oven to 375°F. Unfold the puff pastry onto a lightly floured cutting board. Using a 5-inch cookie cutter (or an overturned bowl and a small, sharp knife), cut three 5-inch circles from each sheet of dough. (If this isn't possible, you can roll out the puff pastry gently with a floured rolling pin just until it's big enough to accommodate the circles.) Place the rounds on a parchment-lined cookie sheet. Press a 3-inch cookie cutter into the center of each round, stopping 3/4 of the way down so that the outer and inner portions are still attached at the bottom. This will allow the outer ring to rise around the center. Pierce the inner section of each round all over with a fork.
- Place the goat cheese, powdered sugar, lemon juice and salt in a small bowl. Microwave for 30 seconds or until soft but not melted. Stir to combine well, then divide and spread over the inner section of each round. Top with overlapping apple slices, making sure to stay within the inner section of each round.
- Combine the butter and honey in a small bowl and microwave for 30 seconds, or until the butter is almost melted. Stir to combine and complete the melting. (Be careful, as the honey gets hot surprisingly quickly.) Brush some honey butter over the entirety of each round. Dust lightly with ground allspice. Bake for 25 minutes, or until the apples are tender and the pastry is nicely browned.
- Let the pastries cool slightly, then drizzle with additional honey if desired. Serve warm or at room temperature.
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- Heat a skillet over medium heat and melt half the butter. Add the onion and rosemary, and sauté until the onion begins to brown, about 5 minutes. Remove from the heat and set aside.
- On a lightly floured surface, roll out the puff-pastry sheets to about ¼ inch thick. Using a 4-inch round cookie cutter, cut out 20 rounds. Place 10 rounds on the prepared baking sheet and prick all over with a fork.
- Make rings by cutting smaller rounds from the remaining 10 pieces of pastry using a slightly smaller (about 3½ inches) round cookie cutter. Remove the centers and save for another recipe. Brush the rounds on the baking sheet with the beaten egg and then place a pastry ring on each one. Chill in the freezer for 15 minutes.
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- Cut the thawed puff pastry sheet into 9 squares. Place them on a parchment paper lined baking sheet. Brush the puff pastry squares with an egg wash.
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- Line 2 rimmed baking sheets with parchment paper. Roll out each puff pastry sheet on lightly floured surface to 11-inch square. Using 5-inch-diameter cookie cutter or bowl, cut out 4 rounds from each pastry sheet, forming 16 rounds total. Divide 8 pastry rounds between prepared baking sheets; pierce rounds all over with fork. Using 3 1/2-inch-diameter cookie cutter or bowl, cut out smaller rounds from center of remaining 8 rounds (reserve 3 1/2-inch rounds for another use), forming eight 5-inch-diameter rings. Brush outer 1-inch edges of 5-inch rounds on baking sheets with beaten egg; top each with 1 pastry ring. Freeze at least 30 minutes.
- DO AHEAD: Can be made 1 day ahead. Cover and keep frozen. Do not thaw before continuing.
- Preheat oven to 375°F. Mix cheese, lemon juice, and salt in bowl; spread mixture inside rings on frozen pastry rounds. Overlap apple slices atop cheese. Mix butter and 1/4 cup honey in small bowl; brush over apples. Sprinkle with allspice. Bake until apples are tender and pastry is golden, about 35 minutes. Place tartlets on plates. Drizzle 1 tablespoon honey over each and serve warm or at room temperature.
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