Ingredients with Measurements:
- 1 sheet of puff pastry, thawed
- 2 endives, thinly sliced
- 4 oz. goat cheese, crumbled
- 1/4 cup chopped walnuts
- 1 tbsp. honey
- 1 tbsp. olive oil
- Salt and pepper to taste
Special equipment needed:
- Muffin tin
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Roll out the puff pastry on a floured surface and cut it into 12 squares.
3. Press each square into the muffin tin, making sure to press the pastry into the corners.
4. Prick the bottom of each pastry shell with a fork and bake for 10 minutes.
5. In a skillet, heat the olive oil over medium heat. Add the sliced endives and cook until they are soft and slightly caramelized, about 10 minutes.
6. In a small bowl, mix together the goat cheese, chopped walnuts, and honey.
7. Fill each pastry shell with the endive mixture and top with the goat cheese mixture.
8. Bake for an additional 10-12 minutes, until the pastry is golden brown and the cheese is melted.
9. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 20-22 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
Makes 12 tartlets
Nutritional information:
Calories per serving: 180
Total fat: 12g
Saturated fat: 4g
Cholesterol: 10mg
Sodium: 120mg
Total carbohydrates: 14g
Dietary fiber: 1g
Sugars: 3g
Protein: 5g
Substitutions for ingredients:
- Puff pastry can be substituted with phyllo dough or pie crust.
- Endives can be substituted with other bitter greens such as arugula or radicchio.
- Goat cheese can be substituted with feta or blue cheese.
- Walnuts can be substituted with pecans or almonds.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add cooked bacon or pancetta to the endive mixture for a smoky flavor.
- Top with sliced pears or apples for a sweet and savory combination.
- Use a different type of cheese, such as brie or camembert, for a creamier texture.
Tips and tricks:
- Make sure to prick the bottom of the pastry shells with a fork to prevent them from puffing up during baking.
- If the endives are too bitter, add a pinch of sugar to the skillet while cooking.
- Allow the tartlets to cool for a few minutes before removing them from the muffin tin to prevent them from falling apart.
Storage instructions:
Store leftover tartlets in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tartlets in a preheated 350°F oven for 5-7 minutes, until heated through.
Presentation ideas:
Serve the tartlets on a platter with fresh herbs such as thyme or parsley.
Garnishes:
Garnish with a drizzle of balsamic glaze or a sprinkle of chopped fresh herbs.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with a simple green salad or roasted vegetables such as Brussels sprouts or carrots.
Troubleshooting advice:
If the pastry shells are not cooked through, bake them for an additional 5-7 minutes.
Food safety advice:
Make sure to store leftover tartlets in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Endive is a member of the chicory family and has been cultivated in Europe since the 16th century. Goat cheese has been produced in France for centuries and is a staple in French cuisine.
Flavor profiles:
The tartlets have a buttery and flaky pastry shell filled with slightly sweet and caramelized endives, tangy goat cheese, and crunchy walnuts.
Serving suggestions:
Serve the tartlets as an appetizer or as part of a brunch spread.
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Region: French