Get ready to transport your taste buds to the sunny landscapes of Southern France with these irresistible Provence Tartlets! Imagine delicate, golden-brown puff pastry squares filled with creamy goat cheese, tangy sun-dried tomatoes, and briny black olives - these bite-sized delights are about to become the star of your next gathering. Whether you're hosting a sophisticated dinner party or looking for an impressive appetizer that takes minimal effort, these tartlets are your secret weapon to culinary success!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: French
Serves: 12 tartlets
Ingredients
- 1 package puff pastry
- 1 cup goat cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup black olives, sliced
- 1 tablespoon fresh thyme
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Thaw the puff pastry according to package instructions, typically about 20-30 minutes at room temperature until it's pliable but still cool.
- Unfold the puff pastry and cut into 12 equal squares using a sharp knife or pastry cutter.
- In a medium bowl, mix goat cheese, chopped sun-dried tomatoes, sliced black olives, and fresh thyme until well combined.
- Place a small spoonful of the goat cheese mixture in the center of each pastry square, leaving a border of about 1/2 inch around the edges.
- Carefully fold the edges of each pastry square inward, creating a rustic border that slightly overlaps the filling.
- Brush the pastry edges with beaten egg, which will help create a golden, shiny crust during baking.
- Transfer the tartlets to the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 12-15 minutes, or until the pastry is puffed and golden brown.
- Remove from the oven and let cool for 5 minutes before serving to allow the filling to set.
- Garnish with additional fresh thyme leaves if desired, and serve warm.
Tips
- Pastry Perfection: Always work with cold, but slightly pliable puff pastry to ensure maximum flakiness and rise.
- Cheese Temperature Matters: Let your goat cheese sit at room temperature for 15-20 minutes before mixing to create a smoother, more easily spreadable filling.
- Don't Overfill: Use a light hand when adding the cheese mixture - too much can cause the pastry to become soggy.
- Egg Wash Trick: For an extra-golden, glossy finish, use a pastry brush to apply the egg wash evenly and avoid pooling.
- Serve Fresh: These tartlets are best enjoyed warm, straight from the oven when the pastry is at its crispiest and the filling is still warm and creamy.
- Make-Ahead Magic: You can prepare the tartlets up to the point of egg washing and refrigerate them for a few hours before baking - perfect for party prep!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 6g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 35mg
