The thought for this simple to-make canapé draws on a couple of my engaging toolbox staples like puff cake, which I generally keep in the cooler, smooth rich goat (cheddar is an absolute necessity in my ice chest!), and slashed California pecans — nuts are perhaps the best thing to keep available for a minute ago engaging. The fixings are straightforward, however have such raised flavors. The components meet up with a sprinkle of nectar and some new thyme for a starter that feels uncommon and event commendable!
One reason that these straightforward fixings cooperate to make a truly intriguing dish is the parity of their flavors and surfaces. The nutty, crunchy profundity of the California pecans plays off the smooth, rich goat cheddar and rich flaky baked good; the nectar includes only a dash of sweetness and the herbs get a natural segment. I adore serving these tarts at a late-early lunch/lunch occasion like a wedding party; it feels like a tidbit when cut into little pieces yet additionally generous enough to hold a greater spot on a menu.
- Frozen Puff Pastry, Thawed
- 1 Cup Of Goat Cheese
- Salt And Pepper
- 1.5 Tsp. Herbs De Provence
- ½ Cup Of California Walnuts, Chopped
- Honey
- 1 Egg
- Fresh Thyme Sprigs
- Preheat Oven To 425 Degrees.
- Roll Out Puff Pastry And Cut Eight 5” Circles Out Of The Dough. Use A Knife To Score A ¼-Inch-Wide Border Around Each Pastry Circle.
- Fill The Center Of Each Circle With About 2 Tablespoons Of Goat Cheese Then Season With Salt, Pepper And Sprinkle Evenly With Herbs De Provence.
- Divide And Place Chopped Walnuts In The Center Of The Goat Cheese, And Then Drizzle The Top With Honey; Repeat For Each Pastry Circle.
- In A Small Bowl, Whisk Together One Egg With A Teaspoon Of Warm Water To Create An Egg Wash; Use A Pastry Brush To Brush The Egg Wash On The Outside Border Of The Puff Pastry.
- Bake For 20 Minutes, Until Pastry Is Golden Brown. Remove From Oven And Top With Sprigs Of Fresh Thyme And Drizzle With Additional Honey Before Serving.
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