February 17, 2011

Rustic Rosemary Tarts

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We are always having people pop over the house and it's nice to have something to quickly throw together for a snack or bite to eat while we're all just chatting away. Nothing too filling but just enough to make people feel comfortable and welcome. As I mentioned earlier, we do not have the accommodations to entertain large parties of people but we'll be able to have upwards of three couples or a few of the guys over and that creates the perfect amount of testers for creative but quick appetizers.

The simplicity of this recipe jumped off the page for me because I always thought of a tart as being a sweet dessert and to think of switching things up by using the same concept but with cheese and herbs sounded too delicious not to try. Goat cheese is a huge favorite of mine that I put with many different dishes but I have only recently started to dabble with fresh rosemary and pastry sheets. Goat cheese has such a creamy tangy taste... a natural cheese for cooking and perfect for any course!
Rustic Rosemary Tarts

Ingredients 
3 oz. Bûcheron goat cheese (or fresh goat cheese)
3 Tbs. heavy cream
1 sheet frozen puff pastry, thawed
All-purpose flour, for dusting
1 lemon
3 Tbs. fresh rosemary leaves
Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 450°F.
Thinly slice the cheese and then crumble and tear it into a small bowl. If the cheese has a rind, make sure it's torn into small pieces. Add the cream and mash together with a fork until combined.

Roll the puff pastry on a lightly floured work surface into a 12x17-inch rectangle. Use a pizza cutter or sharp knife to cut the pastry in half lengthwise and then cut a 3/4-inch strip off all 4 edges of each piece of pastry. Transfer the two large pieces of pastry to a 13x18-inch rimmed baking sheet. Dip a pastry brush in water and brush a 3/4-inch border around each large piece of pastry. Stack the trimmed strips of pastry onto the damp dough, creating a border all the way around.

Dollop and spread the cheese mixture inside the borders of each pastry. Evenly grate the zest of the lemon over the cheese. Scatter the rosemary leaves and grind a little pepper evenly over the top. Bake the tarts until puffed and deep golden brown on the top and golden on the bottom, about 17 minutes, rotating the pan half way through baking. Cut each tart into 3 or 4 pieces and serve hot.


Photos by A Healthy Jalapeno
Original recipe by: Fine Cooking

These were gone almost before I could snap a picture. I fully cooked them however, the next time I make these yummy finger app's I think I will undercook them just a bit and then broil for 30 seconds before taking them out of the oven to give them a creamier bite while still getting the crusts and rosemary nice and crispy.
My pastry's came with two sheet in the box so I will be making these again... and soon.

Enjoy!

2 comments:

grace said...

puff pastry can do no wrong, and neither can rosemary, in my opinion. throwing goat cheese into the mix is simply icing on the cake. :)

Laura Jeanne said...

You are absolutely right. It’s a delicious combination that we definatly enjoyed. Thanks so much for commenting and checking in, I am a huge fan of your blog :)