Recipes // Appetizers // Pea, Goat Cheese & Fresh Mint Tartlets

Pea, Goat Cheese & Fresh Mint Tartlets

Prep: 20 minutes
Bake: 10 minutes
Cool: 5 minutes
Makes: 12 pieces
  • 1 lemon
  • 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 frozen petite peas
  • 1/2 tablespoon unsalted butter
  • 1/8 teaspoon finely ground sea salt
  • 2 tablespoons thinly sliced fresh mint leaves
  1. Heat the oven to 400°F. Grate 2 tablespoons zest from the lemon.
  2. Sprinkle the flour on the work surface. Unfold the pastry sheet on the worksurface. 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.
  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.
  4. Stir the cheese, 1 teaspoon lemon zest and black pepper in a small bowl.
  5. Cook and drain the peas according to the package directions. Stir in the butter, salt and 1 teaspoon lemon zest.
  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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