A good friend suggested we put up a few dessert postings, so we’ll start with a couple crispy-sweet options. These are fun, and not at all hard.
1 sheet puff pastry (about 8.5 ounces)
2 small apples (Cortland, Braeburn, McIntosh or Golden Delicious apples)
A little lemon juice
1/3 cup honey
2 tbsp butter, melted
6 ounces fresh goat cheese (as soft and spreadable as you can find — *not* crumbles)
1. Preheat the oven to 325 degrees.
2. Core, peel and slice the apples into thin half-moons. Set aside in a bowl with a teaspoon or two of lemon juice, to prevent them from browning.
3. Roll out puff pastry to about 1/4″ thick, so that it covers a 9″ square tart pan. Roll puff pastry onto your rolling pin and lay it down on top of the tart pan. Press the dough into the corners and crevices to create a fluted crust.5. Spread a thin layer of goat cheese over the bottom of the puff pastry in the tart dish. I used my fingers (with very washed hands) to spread it gently, because even a cheese knife risked breaking the puff pastry.
4. Toss the apples with butter and honey to coat evenly. Spread in a uniform layer over the goat cheese.
5. Bake for 30-35 minutes, or until apples are lightly browned and honey is bubbling. Remove, cool for ten minutes, and serve.
Serves about 6 as a first course and dessert, or 12 as hors d’oeuvres.
Recipe courtesy of SugarLaws