DIY Goat Cheese Tarts Recipe

Pre-heat the oven to 400°F. Cut the shallots using a rolling chop so that you have uneven pieces. Avoid slicing the shallots thinly. Place in a baking dish. Drizzle with olive oil to coat and a splash of red wine vinegar. Season with a pinch of salt and 3-4 thyme sprigs. Roast in the oven for 30 minutes, stirring the shallots every 10 minutes to avoid browning or burning. Remove from the oven and set aside.

Pre-heat oven to 425°F. Using a rolling pin, roll out the sheet of puff pastry dough to about double the size. Be sure to dust your working surface and the rolling pin with a bit of flour first. If you don’t have a rolling pin, a wine bottle works just fine. Cut 6 (5-inch) circles from the puff pastry. I use the top of a small pot to cut even circles.

Gently score a 1/4 inch border within each of the puff pastry circles using a knife. Fill the center of each circle with shallots. Sprinkle on the crushed walnuts, then crumble about 1.5-2 tbsp of goat cheese on top. If you have walnuts left over, sprinkle the remainder on top of the goat cheese. Drizzle each pastry with a bit of honey.

Scramble the egg with a splash of water to make an egg wash. Brush the egg wash along the puff pastry edges. Bake in the oven for 18-20 minutes at 425°F until the edges are golden brown.

Sprinkle each baked tart with fresh thyme and drizzle again with honey.