Anticiplate

I got this recipe from the October 2007 Issue of Bon Appetit magazine. My friend Kylee originally pointed it out to me because she loves goat cheese. I decided to attempt this recipe because it seemed elegant, yet simple (which is my kind of dessert!).  I actually ended up making the entire meal that the tartlets came with, which included the cover recipe “Cabernet-Brazed Short Ribs with Gorgonzola Polenta”. I changed the recipe a little bit after reading the review online at Epicurious.com.  I hope you enjoy this as much as I did. 

Serves 4

Prep time: 15 minutes

Cook time: 1 hour

2 sheets frozen puff pastry, thawed (a package usually comes with 2 or 3)

1 egg, beaten

1/4 c. plus 2 tbsp. soft goat cheese (Goat Capricho Traditional Mitica)

1/2 lemon, juiced

pinch of kosher salt

2 small gala apples, peeled, cored and sliced 1/4 in. thick

1 1/2 tbsp. unsalted butter, melted

3 tbsp. honey, divided plus more for drizzling

1/4 tsp. Allspice 

Line a baking sheet with parchment paper. Roll out the two puff pastry squares on a floured surface to an 11 inch square. Using a 5 inch cookie cutter, cut out 4 rounds from each pastry square (making 8 rounds). Place 4 of the pastry rounds on the baking sheet.  With the other 4 rounds, use a 3 1/2 inch cookie cutter and cut out smaller rounds from the circles. Rub the large pastry circles on the baking sheet with the beaten egg around the outer 1 inch of the pastry. Top each of the full pastry circles with a puff pastry ring. Freeze for at least 30 minutes. 

Preheat oven to 375 degrees.  Mix the goat cheese, lemon juice, salt, and 1 tbsp. honey in a small bowl. Spread cheese mixture inside rings on frozen puff pastry circles. Overlap apple slices on top of the cheese mixture. Mix butter and the remaining 2 tbsp. honey in a small bowl. Brush butter mixture all over the apples, and around the outer ring of the puff pastry. Sprinkle lightly with allspice. Bake until just golden, about 30 minutes. ( I like my pastry very soft, and not too flaky, so I air on the side of a little less brown).

Place tartlets on individual plates. Drizzle with a generous amount of extra honey (about 1 tbsp. for each tartlet) and serve warm.