Leftover tarts are great for breakfast the next morning.
1 (15-oz.) package refrigerator piecrusts
2 (4-oz.) packages goat cheese, crumbled
1 to 2 ripe pears, chopped
2 tablespoons honey
1/2 teaspoon dried thyme
How to Make It
Unfold piecrusts, and cut each in half; cut each half into 3 pieces. Place 1 piece into a lightly greased muffin cup in a muffin pan. Fold and press pastry piece to form a cup shape. Repeat procedure with remaining pastry pieces.
Bake at 375° for 8 minutes or until edges of pastries are lightly browned. Remove pan to a wire rack.
Stir together goat cheese and next 3 ingredients. Spoon evenly into pastry shells.
Bake at 375° for 8 to 10 minutes or until thoroughly heated. Remove to a wire rack, and let cool 2 minutes.