Provençal Tarts

Easy to make, savory and delicious...impress your guests with this savory appetizer featuring goat cheese, roasted red pepper and arugula on a golden puff pastry crust.
  • thaw: 30 minutes
  • prep: 15 minutes
  • bake: 20 minutes
  • Serves: 6

Recipe

Ingredients

  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
  • 1 1/2 cup crumbled herbed goat cheese(about 6 ounces)
  • 1 1/2 cup roasted red bell pepper cut into thin strips or freshly cracked black pepper
  • 2 cups baby arugula
  • 1/4 cup toasted pine nuts
  • 1/4 cup shaved Parmesan cheese

Directions

  1. Thaw the pastry shells at room temperature for 30 minutes or until they're easy to handle.  Heat the oven to 400°F.

  2. Place the pastry shells onto a lightly floured surface.  Roll each pastry shell into a 6-inch circle.  Divide the pastry circles among 3 baking sheets.

  3. Top each pastry circle with 1/4 cup goat cheese and 1/4 cup roasted peppers.  Season with the black pepper. Bake for 15 minutes or until the pastry is golden brown and the cheese is melted.

  4. Top the pastries with the arugula, pine nuts and Parmesan cheese.  Bake for 5 minutes more.

Bottom Crust 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.

Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

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