Hello, friends! Are you still in the midst of the holiday haze? Same-sies over here. Today I’m only somewhat going back to work… wrapping up a few projects for 2013, but mostly taking the next week to reflect heavily on the past year, and plan and plot for 2014. 2013 was an amazing year, but I’m so looking forward to gathering up the lessons I’ve learned, wiping the slate clean, and relishing in a fresh start. But not quite yet! We’ve still got New Year’s Eve celebrations, and I’ve got a sweet little appetizer to add to your spread. One of my favorite restaurants in my hometown serves a really thin crust pizza covered in fig spread, pears, goat cheese, and truffle oil. I decided to recreate that pizza in the form of baby tarts, using creamy cambazola to make things a little more decadent. If you have truffle oil or truffle salt on hand, definitely use that in place of the salt and olive oil in the recipe. Just be sure you make these for a crowd! I did my recipe testing and baking while I was home alone for the night and am quite sure I’ve already hit my personal quota for puff pastry consumption in 2014!
Makes roughly 18 tarts
- 1 package puffed pastry, defrosted
- fig spread (this brand can be found in most grocery stores)
- 2 oz baby arugula
- 1/3 lb cambazola cheese
- 1 Bosque pear, thinly sliced
- olive oil
- lemon juice
- salt and pepper
Preheat your oven to 425°. Line two baking sheets with parchment paper.
Once the pastry has thawed, lay it out on a flour dusted cutting board. Cut out three inch circles of dough (I used a water glass to make the circles). Each sheet of pastry should make about nine circles. Don’t worry if they’re not completely perfect, they’ll still puff up nicely! Place the dough circles on the baking sheets, prick a few times with a fork to perforate, and store in the fridge while you prepare the other ingredients. You want the dough to be as cold as possible.
Set out your fig spread, cheese, sliced pears, olive oil, salt, and pepper. Place a 1/2 tsp of fig spread in the center of the dough. Layer on a slice of pear and piece of cheese. Keep the ingredients in the center of the dough. Drizzle tarts with olive oil and sprinkle with salt and pepper. Bake for 15 or until tarts are puffed and lightly golden brown.
While the tarts cool, toss arugula with a little olive oil, lemon juice, salt and pepper. Top each tart with a few greens and serve immediately.