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.
Pear-Goat Cheese Tarts
Leftover tarts are great for breakfast the next morning.
This recipe goes with Champagne Salad With Pear-Goat Cheese Tarts
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Cool Time: 2 Minutes
- 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
- 1. 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.
- 2. Bake at 375° for 8 minutes or until edges of pastries are lightly browned. Remove pan to a wire rack.
- 3. Stir together goat cheese and next 3 ingredients. Spoon evenly into pastry shells.
- 4. Bake at 375° for 8 to 10 minutes or until thoroughly heated. Remove to a wire rack, and let cool 2 minutes.
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