Rosemary Goat Cheese Tarts
Happy Thanksgiving 2018! This year's menu focused on fresh ingredients and fall flavors. I purchased these individual tart tins last year and they are perfect for creating a nice sized appetizer. These tarts were not hard to make but they made for a stunning presentation on the Thanksgiving table. All of the fall flavors in the tarts went together nicely and we decided to make these again to bring to our first Friendsgiving event at a friend's house.
Recipe slightly adapted from A Mummy Too.
-1 prepared pie crust
-1/4 cup St. Germain
-2 tablespoons sugar
-1/2 cup water
-1/2 tablespoon olive oil, plus a little to drizzle
-1 small white onion, thinly sliced
-1/2 cup heavy cream
-1 egg yolk
-2 ounces of goat cheese, crumbled
-5 sprigs of rosemary, 1 de-stalked
-1/2 ounce of dried cranberries
-1/2 ounce shelled pistachios
-1 medium pear, quartered
-Salt and pepper to taste
I hate making pie crust so I always use prepared crust. Using a knife, cut out squares of pie dough that are slightly larger than each individual pie tart tin. Spray each tin with cooking spray and then fit the pie dough into each tin, if there is any excess over the edge of the tin remove it with a sharp knife. Place the tart tins into the fridge until you are ready to use them.
For the poached pear:
Heat the St. Germain, two tablespoons of sugar, and water in a small sauce pan. Bring the mixture to a simmer and add the quartered pears. Simmer for 15-20 minutes and then remove the pears from the liquid, slice and set aside while you prepare the rest of the tarts.
For the filling:
Heat the olive oil over medium heat and add the sliced onions with a pinch of salt. Saute for 10-12 minutes or until softened. Set aside.
In a medium bowl, whisk together the cream, egg yolks, salt, and pepper. Stir in the goat cheese, the de-stalked rosemary, chopped, and the cooled onions.
In a food processor, pulse the dried cranberries and pistachios until they have formed the consistency of a crumble.
For the tarts:
Take the tart tins out of the fridge and divide the cranberry/pistachio mix evenly between the tart shells. Top with the cheese mixture and arrange the sliced pear on top, season with salt and pepper.
Bake for 20-25 minutes or until golden brown. Remove from the oven and allow to cool slightly before releasing the tarts from the tins. Top each with a spring of rosemary.