Pepper Jelly & Goat Cheese Puff Pastry Tartlets
Friends, if you’ve never had the magic that is hot pepper jelly and goat cheese, it’s definitely time to change that. And these pepper jelly & goat cheese puff pastry tartlets are a great place to start! These little small bites are super easy, have just 5 ingredients, and make a lovely, snackable appetizer for any get-together. I could seriously eat a whole tray all by myself!
As much as I love small bites, what I don’t love is making an appetizer when I already have to cook dinner, vacuum, and make sure I have enough wine glasses for all my guests. And what I love even less is a sink full of dishes.
So today’s recipe is an ode to the quick and easy. A recipe for those whose brain shuts down when it sees a long list of ingredients. An appetizer for people who love a shortcut. And one for those of us who love a classic pepper jelly cream cheese dip.
This past weekend, I made these little tartlets for a friend’s dinner party and I have to admit that I ate 3 on the way over. They’re just so good! When I was in pastry school, we used to make all kinds of tartlets but I especially loved the savory ones.
And this combo might just be my favorite to date! Hot pepper jelly. Crumbly goat cheese. Fresh thyme. I want to put these ingredients on everything. I’m totally obsessed. Use leftover goat cheese to make figgy goat cheese crostini or my viral whipped goat cheese with hot honey and you’re ready for a little happy hour at home!
A 5-ingredient appetizer
No seriously, this recipe only has 5 ingredients. And we’re using two shortcut ingredients for a semi-homemade but super delicious appetizer situation: puff pastry and pepper jelly. You’ll also need a mild, crumbly goat cheese like chèvre, fresh thyme, and a large egg to make egg wash.
Make sure to thaw the puff pastry before you roll it out! About 30 minutes at room temp or overnight in the fridge will do.
2 1/4 inch cookie cutter
I tested this recipe with a few different cookie cutters, but my favorite was 2 1/4 inches. It’s the perfect size for an appetizer but also holds up nicely in the oven. If you want larger tartlets, you could also use a 2 1/2 or 3 inch cookie cutter. In a pinch, a 2 inch cookie cutter will work but the tarts might be more difficult to fill.
If you don’t have cookie cutters, you can also use a shot glass, jar lid, or other round item. Just make sure it’s sharp enough to cut through the puff pastry!
How to make these tartlets
The sides or centers of the puff pastry circles might puff back up during the second bake. If they do, no worries! Just gently press the pastry with clean fingers or a spoon to flatten the tartlets.
Fill & bake
Don’t over-bake the tartlets or the jelly will melt all over the place. You want to bake them just until the filling is warmed through!
Other jams to try
If you’re not a fan of spicy stuff, you’ll probably want to swap out the jelly with a different flavor. Luckily, goat cheese goes with all kinds of things! I’ve also tried this recipe with fig preserves, pear jam, and apple jelly. In the summer, these tartlets are absolutely amazing with peach or cherry preserves!
Make-ahead & reheating
Even though I think these tartlets taste best right out of the oven, you can definitely make them in advance for ease. Just place the tartlets in a single layer in an airtight container. Then, refrigerate for up to 3 days.
When you’re ready to reheat the tartlets, preheat the oven to 350°F (177°C). Bake the tartlets for 5-10 minutes, until the puff pastry is flaky and the filling is heated through. If the puff pastry starts to brown too much, tent the pan with tin foil.
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Easy Pepper Jelly & Goat Cheese Puff Pastry Tartlets
Ingredients
- 520 grams puff pastry, preferably all-butter, thawed (2 sheets)
- 1 egg
- 190 grams hot pepper jelly (2/3 cup)
- 114 grams crumbly goat cheese, sliced in 1/2-inch pieces (4 ounces)
- 6 grams fresh thyme leaves (1 Tablespoon)
Equipment
- 2 1/4 inch cookie cutter
Instructions
- Preheat the oven to 400°F (204°C). Line two sheet pans with parchment paper and set aside for later.
- Next, use a rolling pin to roll both sheets of puff pastry into 9×12-inch rectangles. Using a 2 1/4-inch cookie cutter (or another round object like a drinking glass or jar lid), cut as many circles as you can out of the puff pastry. Between both sheets, you should get about 32 circles.
- Place the puff pastry circles on the prepared sheet pans 2-3 inches apart. (You may need to work in batches.) Use a smaller cookie cutter to score a circle in the center of each puff pastry circle. Don't cut all the way through. You just want to create a guide for the center of the tartlets.
- Next, use the tines of a fork to dock the centers of the puff pastry circles. This will keep the pastry from puffing up too much. Then, whisk the egg with 1 Tablespoon (15 milliliters) of water. Use a pastry brush to brush the puff pastry circles with egg wash.
- Bake the puff pastry circles for 5-6 minutes, just until they're starting to puff up. Remove the pans from the oven and use something small and circular to push down the centers of the tartlets. I either use a spoon or the lid of a bottle of vermouth (it's the perfect size!). Make sure to leave the borders nice and puffy. Then, bake the puff pastry circles for another 7-8 minutes, until they're golden-brown.
- Remove the puff pastry circles from the oven and press down the centers if they've puffed up again. Then, fill the centers of each tartlet with 1 teaspoon of pepper jelly. Top each tartlet with a small slice of goat cheese. Bake the tartlets for 5 more minutes, just until the filling is warmed through.
- Garnish the tartlets with fresh thyme. Serve immediately and enjoy!
