Voila! Say hello to my chevre (goat's cheese), apple and honey tarts! :) Leafed this recipe for my gotta-cook-this-someday list. Bebe just got home and the both of us felt like something light for dinner and these tarts were perfect. Got this recipe off Bon Appetit, and you should have been here to catch the lovely, warm whiffs of honey caramelising on the apples in the oven. The lemon juice lended a real bite to the creamy chevre and complimented the tangy Sundowner apples which were drizzled in melted butter and honey and kissed with sprinkles of five spice powder. Fused with the buttery goodness of the shortcrust pastry, this made for an amazing medley of flavours. Talk about pampering your tastebuds. Ooh la la!
Anyway, this is a really easy recipe to throw together for those of you who are feeling a little lazy or whacked out after a hard day's work. I skipped the glazing part with the egg (couldnt justify wasting three-quarters of an egg for 3 little tarts to look slightly prettier) and used salted butter in place of salt. Gotta love frozen puff pastries. They're so convenient, versatile and I reckon they dont taste half bad!
- 1 apple, sliced thinly
- a small pack of goat's cheese
- juice of half a lemon
- salted butter, melted
- a sheet of frozen puff pastry, thawed
- a pinch (or a few) of allspice powder
- 1 beaten egg for glazing
Preheat the oven to 190 degrees. Cut up the goat cheese and mix with the juice of half a lemon. Set aside. Divide a large sheet of puff pastry into quarters and fold the edges in such that it forms a little 'shell'. Place the goat cheese mixture into the shell, and lay the slices of apple over it. Mix the melted butter and honey and drizzle generously over the apples. Place in the oven and let it bake for approximately 35 mins or until the puff pastry turns golden brown. Remove and drizzle a little more honey if desired. Serve warm and watch your tastebuds tingle!