Pea, Goat Cheese & Fresh Mint Tartlets

These irresistible tartlets feature baked puff pastry filled with a mixture of seasoned goat cheese and buttery petite peas. A sprinkle of fresh mint leaves and lemon zest and you’ve got a truly impressive appetizer!
  • prep: 20 minutes
  • bake: 10 minutes
  • cool: 5 minutes
  • total: 20 minutes
  • Serves: 12

Recipe

Ingredients

  • 1 lemon
  • 2 tablespoons 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
  • 1/7 teaspoon freshly ground black pepper
  • 3/4 cup petite frozen peas
  • 1/2 tablespoon unsalted butter
  • 1/7 teaspoon finely ground sea salt
  • 2 tablespoons thinly sliced fresh mint leaves

Directions

  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 work surface.  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.

Tartlets Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut - a folded edge will not rise and puff.

Place Puff Pastry in the muffin pan cups before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it.

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