Pea, Goat Cheese & Fresh Mint Tartlets - Pepperidge Farm
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    Pea, Goat Cheese & Fresh Mint Tartlets

    Pea, Goat Cheese & Fresh Mint Tartlets

    • Prep: 20 minutes
    • Serves: 12

    Made With

    • of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
      of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed View Product

    Ingredients & Directions

    • 1 lemon
    • 2 tablespoons all-purpose flour
    • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
    • 1/2 of a 4-ounce package goat cheese, softened
    • 1/8 teaspoon freshly ground black pepper
    • 3/4 cup petite frozen peas
    • 1/2 tablespoon unsalted butter
    • 1/8 teaspoon finely ground sea salt
    • 2 tablespoons thinly sliced fresh mintleaves

    Heat the oven to 400°F.  Grate 2 tablespoons zest from the lemon. 

    Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Using a round cutter, cut the pastry sheet into 12 (2-inch) circles.  Press the pastry circles into the bottoms and up the sides of 12 (2-inch) mini-muffin pan cups.

    Bake for 10 minutes or until the pastries are golden brown.  Using the back of a spoon, press down the centers of the hot pastries to make an indentation.  Let the pastries cool in the pan on a wire rack for 5 minutes.  Remove the pastries from the pan.

    Stir the cheese, 1 teaspoon lemon zest and black pepper in a small bowl.

    Cook and drain the peas according to the package directions.  Stir in the butter, salt and 1 teaspoon lemon zest.

    Spoon about 1 teaspoon cheese mixture into each pastry.  Top each with about 1 tablespoon pea mixture.  Sprinkle with the mint and remaining lemon zest.  Season with additional salt and black pepper, if desired.

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