Goat cheese and dill are a perfect pairing in my opinion. Fresh dill’s bright flavor complements the sharp tang of goat cheese, and in turn, this savory combo adds complexity to puff pastry’s buttery finish. Contrasting textures lend additional interest to the dish – the soft and slightly creamy center provides a nice counterpart to the crispy, flaky exterior.
I could go on and on about the allure of various food combos, but honestly, the best part of this recipe is how simple it is to make – not counting salt and pepper, there are only five ingredients. Even better – you can make them weeks in advance! Then just pull them out of the freezer, reheat in the oven, and top with a few sprigs of fresh dill. All your guests will be super impressed, and you will have time to enjoy a glass of wine and listen to everyone compliment your delicious food.Print
These little puff pastry tarts, filled with tangy goat cheese and fresh dill, are easy to make and look beautiful on a appetizer platter. They can also be made ahead of time, frozen, and reheated for the easiest cocktail party ever!
- 1 box puff pastry (2 sheets), thawed per instructions on box
- 8 oz. goat cheese, at room temperature
- 3 oz. cream cheese, at room temperature
- 2 eggs
- 2 – 3 tbsp. chopped fresh dill, plus additional sprigs for garnish
- ¾ tsp. salt
- ½ tsp. pepper
- Preheat oven to 425°
- In a medium bowl, whisk together softened goat cheese and cream cheese until smooth. Whisk in eggs, salt, pepper and dill (add 2 tbsp. for a subtle dill taste, 3 tbsp. for a more intense flavor)
- Starting with the wider side, cut each puff pastry sheet into four even strips, then cut crosswise in thirds to create 12 rectangles per sheet (24 rectangles total). Press each rectangle into the bottom of an ungreased 24-cup mini muffin tin. Make sure the pastry is pressed down into the corners of the muffin cups.
- Evenly distribute the goat cheese filling into each pastry cup.
- Bake for 25 minutes or until the tarts are nicely browned
- Garnish each tart with a sprig of fresh dill and serve warm. Or, skip the garnish, let tarts cool completely, and then freeze. Reheat at 350° for 15 minutes or until center of tarts are warm, then top with fresh dill sprigs and serve.