The origins of this hor d’oeuvre are quite interesting. I am usually very good about not only writing down a detailed grocery list, but also double checking on amounts and types of ingredients I need before going grocery shopping. This particular Saturday morning I walked in to HEB on the cell phone and spent the next half hour on it…while shopping. It should come as no surprise that I got home with 4 wrong ingredients…2 of which were needed for this recipe. Just my luck.
I did a little tweaking and ended up with a decent replacement. This did not require too much culinary skill due to the use of puff pastry. I could have put dirt in these pastry shells and they would have tasted good.
The origninal recipe was a goat cheese and rosemary tart. I was suppossed to buy puff pastry sheets, but grabbed the puff pastry shells; mistake # 1. Then the goat cheese, which should have been plain, had red piquillo peppers in it; mistake # 2. The mistakes were worth it, though. I think these individual pastries were better as an hor d’oeuvre than the tart would have been.
1 package frozen puff pastry shells
4-6 oz. goat cheese (any kind!)
2 tablespoons cream
chopped fresh rosemary
grated lemon zest
Preheat oven to 400 F
- Mix the goat cheese and cream in a small bowl until well combined.
- Prepare the pastries according to the package directions on a cookie sheet.
- Halfway through the baking time (8-12 minutes or until pastries have puffed up), remove the shells from the oven and pop the centers out.
- Fill each shell with a rounded teaspoon of the goat cheese.
- Top each with a sprinkle of rosemary and lemon zest.
- Bake until shells are golden brown and cheese is warm; 8 minutes more