Goat Cheese, Beet, Pear and Apple Tarts

Super Official Important Special News to fill you in on.  You read Whit’s Amuse Bouche.  Sometimes you laugh. Sometimes you shake your head.  Sometimes, you gasp at high volumes of butter.  And I hope that today, you’ll click this link and vote for me as The Best Recipe Blog in The Homies at The Kitchn.  Cause I’m nominated.  I know.

The Kitchn.  It’s a big deal. Please vote and I’ll consider kissing you in a french fashion.

Don’t tell my husband, though. Men. Territory. I guess it’s a thing?

In other news, we have been mountaining the heck out of our weekends.  And when we mountain, (it’s a verb, I wrote webster, he approved.) people want good food.  And while we rent nice condos and have first world people problems, they are still problems.  You ready for this?  I have to pack everything but the kitchen sink to get those condo kitchens up to speed.  I told you, first world issues.

Here I am, packing a cooler full of ingredients and considering how badly I will feel about enduring this weekend without my 45 pound child (aka the kitchenaid), when I could have just solved the problem by making something, oh I don’t know, a little more simple?

sure. right, simple.  My middle name. please note excessive amounts of sarcasm for the excessive amount of un-simpleness I make others endure on a daily basis. (un-simpleness also now recognized by Webster. he finds me to be cutting edge.)

Anyway. Watching me pack for a mountain weekend is like watching a hoarder prepare for Y2K.

So here is a recipe with the get away weekend specifically in mind.  All you need to pack is one tiny tool.  Your mandolin. ( you know, that thing that slices things paper thin?…)

These are quick and easy, paired perfectly with a White Burgandy.

Goat Cheese, Beet, Pear and Apple Tarts

By Whitney, February 27, 2012

Goat Cheese, Beet, Pear and Apple Tarts



Take the goat cheese, honey and thyme in a bowl and mix well.  Cut the puff pastry into 4 squares, no need to roll out the dough.  These will be nice and thick tarts.  Layer the puff pastry first with 1 tablespoon of the goat cheese mixture, then a layer of the sliced beets, pear and apple. Repeat Method.  Season with salt and pepper, top with goat cheese and bake at 375 for 20 minutes.  

Don’t forget to vote for Whit’s Amuse Bouche on The Kitchn!



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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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