Pear and Thyme Goat Cheese Mini Tarts | PC.ca

NewPear and Thyme Goat Cheese Mini Tarts

One puffed pastry tart topped with sliced pear, goat cheese & cranberries, sits on a side plate

PC Butter Puff Pastry

New

Pear and Thyme Goat Cheese Mini Tarts

Timeless holiday flavours – pear, goat’s cheese and cranberry – meet flaky, buttery puff pastry in ...

Timeless holiday flavours – pear, goat’s cheese and cranberry – meet flaky, buttery puff pastry in this show-stopping dessert. To avoid frustration when working with puff pastry, make sure it’s cold and return it to the fridge to firm up anytime the sheet gets sticky.

  • Level: Easy
  • Preparation: 35 mins
  • Ready in: 1 hr 15 mins
  • Serves: 4
  • Dish Type: Canadian, French, American
  • Season: Fall, Winter
  • Course: Desserts, Pies & Tarts
  • Main Ingredient: Goat Cheese
  • Amount Per Serving

  • Serving Size

    1 pastry

  • Calories

    530

  • Total Carbohydrate

    53 g

  • Total Fat

    31 g

  • Saturated Fat

    12 g

  • Dietary Fibre

    5 g

  • Protein

    11 g

  • Sodium

    430 mg

  • Sugars

    22 g

NewPear and Thyme Goat Cheese Mini Tarts

One puffed pastry tart topped with sliced pear, goat cheese & cranberries, sits on a side plate

PC Butter Puff Pastry

  • Amount Per Serving

  • Serving Size

    1 pastry

  • Calories

    530

  • Total Carbohydrate

    53 g

  • Total Fat

    31 g

  • Saturated Fat

    12 g

  • Dietary Fibre

    5 g

  • Protein

    11 g

  • Sodium

    430 mg

  • Sugars

    22 g

How to make

Ingredients

  • Half pkg (450 g pkg)

    frozen PC® Butter Puff Pastry (1 sheet), thawed but cold
  • 1

    large egg, lightly beaten
  • 2 tsp (10 mL)

    olive oil
  • shallot, finely chopped
  • 1/4 cup (60 mL)

    dried cranberries, chopped, plus additional for garnish
  • 2 tbsp (30 mL)

    honey
  • Pinch (0.5 mL)

    each salt and black pepper
  • 1 pkg (140 g)

    PC® Original Soft Unripened Goat’s Milk Cheese, softened
  • 1/2 tsp (2 mL)

    chopped fresh thyme
  • 2

    small Bartlett pears, peeled, halved lengthwise, stemmed and cored
  • 1/2 cup (125 mL)

    pecans, toasted and chopped

How to make

  • Step 1

    Preheat oven to 425ºF (220ºC).

  • Step 2

    Cut puff pastry into quarters. Working with 1 square at a time and starting about ½ inch (1 cm) from outer edge, cut border along right side and bottom edge of pastry, leaving ½ inch (1 cm) from outside corners unsliced so that pastry is fully attached. Carefully fold right and bottom edges over to opposite side of square, pressing gently to adhere. Repeat with remaining squares of pastry.

  • Step 3

    Brush pastry all over with egg. Arrange on parchment paper-lined baking sheet, spacing evenly apart. Bake until puffed and golden, 20 to 25 minutes.

  • Step 4

    Meanwhile, heat oil in nonstick skillet over medium heat. Cook shallot, stirring occasionally, until softened, about 2 minutes. Add cranberries, honey, salt and pepper. Cook, stirring, 1 minute. Transfer to large bowl; let cool 2 minutes. Stir in goat’s cheese and thyme until well combined. Set aside.

  • Step 5

    When pastry is baked, remove from oven and press into centre of each square with spoon to make well. Let cool 20 minutes.

  • Step 6

    Spread or pipe goat’s cheese mixture into well of each pastry; top each with 1 pear half, cut side up. Spoon or pipe remaining goat’s cheese mixture over top of pears and sprinkle with pecans, dividing evenly. Garnish with extra cranberries.

  • Try this:

    Feel free to play around with the toppings – try dried apricots or figs instead of cranberries, and almonds, walnuts or even pralines instead of pecans.

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