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.
This was an easy, unique dish. I made this for a potluck luncheon with the champaigne salad (although I used a different recipe for that) and got rave reviews all around. I did use canned pears instead of fresh because I could not find any fresh ones worth. It ended up saving time and money though. I also used fresh thyme which I had on hand and think made a big difference.
I made these last year as a Thanksgiving appetizer and everyone loved them. Instead of putting the pears in the goat cheese mix though, I put individual pear slices in the bottom of each mini-tart that I cut out and baked in a mini-muffin pan. I also garnish them with fresh thyme.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!