Pea, Goat Cheese & Fresh Mint Tartlets
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Pea, Goat Cheese & Fresh Mint Tartlets

  • Prep: 20 minutes
  • Serves: 12

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.