Oh boy. So you’ve planned to have people over and you realize, “I haven’t planned a decent appetizer. Why do I always put this off until the last minute? And doesn’t Sarah have that weird milk allergy? What can I make with goat cheese?”
Okay, so that’s a little specific, and probably just specific to this appetizer situation, but we’ve all found ourselves in a similar one, lamenting what we’re going to serve for a dinner party as an amuse-bouche. Well, these little goat cheese tarts are quick to put together and taste great hot or cold.
Our recommended kitchen product for this gorgeous appetizer recipe is the Endurance® Rectangular Biscuit Cutters (#BRT-4). You’ll only be using the largest and smallest size of the four, so go ahead and set the middle two aside for a different recipe project.
You’ll also want to either pick up a jar of your favorite onion jam or you can try your hand at making your own batch. We recommend this recipe from America’s Test Kitchen.
You want to start with some puff pastry. Sure, you can make your own, but any store bought puff pastry from the frozen section will work beautifully. And honestly, we’re not all Ina Garten here…nobody has time during the holidays to make their own puff pastry. Let it thaw out enough to unroll it onto a floured surface.
Take the largest biscuit cutter out of the four and start making some rectangles.
Then, take the smallest biscuit cutter and score the inside of the rectangle piece, making sure not to push down all the way.
The scoring of the puff pastry will create a little well that you can push down after the first bake where you get to put all the good stuff into for your tarts.
Once you’ve created that well, you can fill the center with your jam, goat cheese, and thyme. I mean, they look wonderful even before they’ve been baked all the way through.
And now your Goat Cheese and Onion Jam Tarts are ready to serve! We took these appetizers to both the office and a separate holiday party and they were a huge hit. Seriously huge.
GOAT CHEESE AND ONION JAM TARTS WITH THYME
Jar 8 oz onion jam (any variation will do)
Thyme leaves removed
few extra for garnishing each tart
Sheets of puff pastry
we used Pepperidge Farm Puff Pastry sheets
25g per tartlet
- Splash of milk to brush the pastry rim
Place your puff pastry sheets on a floured surface and cut out the rectangles (you can also use whatever other round or square cutters you have, we just love the rectangle). With RSVP International’s biscuit cutters, each sheet made 12 tarts.
Score the inside of the pastry with a small cookie cutter or a knife, but don’t cut all the way through, to make a small rim.
Brush the rim of each case lightly with milk, or and egg and milk mix (I find the egg just makes it a little darker but isn't entirely necessary), and bake in a oven that has been preheated to 350°F for 10 minutes.
Remove from the oven and press down on the inner circle piece so that it drops down. Fill each pastry with onion jam.
Top with the goats cheese (we crumbled for more coverage) and scatter over fresh thyme leaves. Return to the oven to bake for a further 20 minutes.
Serve hot or cold.
Recipe adapted from this Red Wine Caramelised Onion Tarts from Drizzle and Dip.