Lemon & Thyme Chevre Tarts
These puffy little golden tarts are so buttery and flavorful, and yet so light and easy to make! I have several sheets of homemade puff pastry in my freezer at all times but this works just as well with store-bought- just be sure to defrost it before you start. I like these best served up for brunch but they work as an appetizer or dessert as well! You really can’t go wrong.
Ingredients
One sheet of puff pastry
8 ounces chevre
Honey, for drizzling
1/2 cup lemon curd
Fresh thyme, for garnish
One egg, for egg-washing
Directions
Preheat your oven to 375F and line a baking sheet with parchment paper.
Using a bench scraper or large knife, cut your sheet of puff pastry into six equal rectangles, brush off any residual flour. Prick each rectangle all over with a fork to keep it from puffing up too much when baked. Transfer the rectangles to your baking sheet for assembly.
Thinly slice your chevre and place three slices slightly overlapping in a line in the center of each rectangle. It’s okay if the slices break up, it’ll all cook together in the oven anyway.
Lightly egg-wash the edges of the pastry around the sliced chevre, then bake them for 12-15 minutes, or until the pastry is golden.
Remove the pastry from the oven and drizzle the chevre with honey. Let it cool for about ten minutes so as not to melt the lemon curd.
Spoon your lemon curd into a piping or plastic bag with the tip cut, and generously drizzle it over the pastry.
Garnish with fresh thyme and enjoy immediately.