Warm Goat Cheese Tarts

 Makes 24




Puff Pastry Rounds:
1/2 pound puff pastry, rolled 1/8-inch thick

Goat Cheese Mixture:
12 oz. pound goat cheese, plain Montrachet-style
9 tablespoons grated Parmigiano-Reggiano
3/4 cup heavy cream
Salt and pepper to taste


Start this recipe well in advance of serving, as all corn­ponents should be made ahead of time. Final assembly and brief cooking should be done just prior to serving.

 For the Puff Pastry Rounds:

 Preheat the oven to 350 degrees. Using a 1-1/2 inch round biscuit cutter, cut the puff pastry into rounds. Place the rounds on a parchment-lined sheet pan. Place another sheet of parchment paper on top of the puff pastry rounds. Place a second sheet pan on top of the parchment paper. Bake for 25 to 30 minutes. The baked rounds should be 1/4-inch thick, and crisp and flaky when snapped in half. Cool and store in a dry air­tight container.

For the Goat Cheese Mixture:

 Combine the goat cheese, Parmigiano-Reggiano and cream. Mix until just combined. Season to taste with salt and j)epper. Refrigerate until ready to assemble tarts.


To Finish and Serve:
Spread each puff pastry round with 1 tablespoon of the goat cheese mixture. Place the rounds on a sheet pan and bake at 350 degrees until cheese melts, approxi­mately 5 minutes. Serve hot.