Whipped Goat Cheese, Pomegranate and Honey Tartlets
Recipe and photos by Launie Kettler
It’s December. Some friends call you out of the blue to say they’re in town unexpectedly, and ask if they can stop by for a drink…
Of course, you say “yes,” because ‘tis the season for tippling, so your bar is well stocked. Although your mind is racing toward nibbles. What do you have to feed them while you’re serving your favorite house cocktails, or maybe one of these pie-inspired holiday cocktails?
This is when we admit that, starting in November, we always, always, always keep puff pastry on hand in the freezer (and if you don’t, then you should). It makes everything it comes into contact with shine, and it comes together in a snap – which means less time spent stressing over what to serve and more time enjoying it.
Also, whipped goat cheese is always good to keep on hand. And because it’s November, pomegranates are in season.
You see where we’re going with this?
Frozen puff pastry thaws in about a half an hour in a warm room, and the little tartlets bake up in 5 minutes.
Yes, you read that right.
Holy instant appetizer, Batman!
Now round up your ingredients, grab that boning knife (yes, we know, no meat here but the boning knife has other uses), and let’s get to appetizing!
- 6 ingredients
- 12 servings
- Cooking time
You have all the ingredients, let's start cooking!
Enjoy your meal, hope you had fun with us!
Directions0/0 steps made
Preheat oven to 400 degrees. Line a large, rimmed baking sheet with parchment.
Using a 1-inch cookie cutter, cut out shapes of puff pastry. Place them on the prepared cookie sheet. Pierce them several times with the tines of a fork.
Bake for 5 minutes.
If the pastry has puffed too much to hold the toppings, use an offset spatula to gently deflate them.
In a medium bowl combine the goat cheese with the fresh thyme. Divide cheese mixture between puff pastry tartlets.
Drizzle with pomegranate molasses and honey.
Top with pomegranate seeds, and garnish with thyme.
Serve warm or at room temperature.
About the Author
Launie Kettler is a food writer and photographer who lives in a suburb of Burlington, VT. She cooks big food in a small kitchen, and her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin. Launie is the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon. You can follow her adventures on Instagram @teenytinykitchenvt and on her blog at TeenyTinyKitchen.com.