Having spent the last couple of months cooking obsessively with cream cheese for Kraft’s Real Women of Philadelphia casting competition, I was definitely ready for a little break when I created this recipe. These tarts are actually the first item that I have made with a cheese other than Philly since learning that I was chosen as a side dish finalist. I feel like a bit of a traitor saying this, but it was a nice change of pace. (Not to worry Kraft, I have plenty more cream cheese recipes up my sleeve for the future.)
These tarts are incredibly easy to make, and can be customized to suit any season. The combination of tangy goat’s cheese and buttery puff pastry makes the perfect platform for almost any ingredients. They are light, but satisfying, and make a lovely simple supper when paired with a bowl of soup or salad. This recipe serves 4. You’ll need:
- 1 sheet store-bought puff pastry, thawed
- 140 g goat’s cheese ( I used President’s Choice Blue Menu)
- 1/4 cup fat-free sour cream
- 1 tbsp finely chopped chives
- 8 spears grilled asparagus
- 4 slices smoked salmon
- 6 slices prosciutto
- 1 roasted red pepper
- salt and pepper to taste
- cooking spray
Preheat your oven according to the directions on your pastry. Then, combine your goat’s cheese, sour cream, salt, pepper and chives in a food processor, and blend until the mixture is smooth and creamy. If you don’t have access to a food processor, you can cream them together by hand, or with a hand mixer.
Unroll your pastry onto a clean surface, and score it into four equal squares. Spread 1/4 of your goat’s cheese mixture evenly over each square of pastry. Divide your toppings among each serving, cutting them down to fit the size of your pastry. I used prosciutto and asparagus on two of my tarts, and smoked salmon and red pepper on the other two. You can mix and match, or use any toppings you like. Avoid anything that is too moist, because the excess water will make your tart soggy.
Gently transfer your tarts to a baking sheet sprayed with cooking spray. Add another dash of salt and pepper at this point if you wish. Create a lip around each tart by folding up roughly 1 cm of dough around the edges (don’t worry about keeping things tidy). Pinch the corners together to seal your rim, and bake your tarts according to the directions on your pastry package.
When your tarts are ready, the edges should be golden brown. You can serve them immediately, or let them cool and serve them at room temperature. If you’re feeling particularly ambitious, shrink these down and make appetizer sized tarts!
I have definitely had summer on the brain recently, and can’t wait to make these for a meal out on the patio when the warm weather that has been teasing us finally decides to stick around. Give them a try any day of the week, and fear not: they won’t derail your bikini diet.