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.