 |
Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 1 |
|
Leftover tarts are great for breakfast the next morning. Ingredients:
1 (15-oz.) package refrigerator piecrusts |
2 (4-oz.) packages goat cheese, crumbled |
1 to 2 ripe pears, chopped |
2 tablespoons honey |
1/2 teaspoon dried thyme |
Directions:
1. Unfold piecrusts, and cut each in half; cut each half into 3 pieces. Place 1 piece into a lightly greased muffin cup in a muffin pan. Fold and press pastry piece to form a cup shape. Repeat procedure with remaining pastry pieces.
2. Bake at 375° for 8 minutes or until edges of pastries are lightly browned. Remove pan to a wire rack.
3. Stir together goat cheese and next 3 ingredients. Spoon evenly into pastry shells.
4. Bake at 375° for 8 to 10 minutes or until thoroughly heated. Remove to a wire rack, and let cool 2 minutes.
|
|