Description
Elegant, savory appetizers featuring flaky puff pastry cups filled with creamy whipped goat cheese and topped with a sweet-tart roasted beet jam.
Ingredients
Scale
For the Crust:
- 1 sheet frozen puff pastry, thawed
- 8 oz goat cheese, softened
- 1/4 cup heavy cream
- 2 medium beets, peeled and diced
- 1/4 cup red onion, finely chopped
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tbsp olive oil
- Salt and black pepper to taste
- Fresh thyme leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Roll out puff pastry and cut into 12 squares. Press each square into a mini muffin tin to form cups. Bake for 12-15 minutes until golden and puffed. Let cool.
- Toss beets with olive oil, salt, and pepper. Roast on a baking sheet at 400°F for 25-30 minutes until tender. In a saucepan, combine roasted beets, red onion, balsamic vinegar, and honey. Simmer for 10 minutes until thickened into a jam. Let cool.
- In a bowl, whip goat cheese with heavy cream until smooth and fluffy. Season with salt and pepper. Spoon whipped goat cheese into puff pastry cups, top with beet jam, and garnish with thyme.
Notes
You can customize the seasonings to taste.