Pickled Beet and Goat Cheese Tarts
Ingredients
- 1 17.3 oz package puff pastry (or 2 sheets), thawed
- 1 8 oz package cream cheese, softened
- 1 4 oz creamy goat cheese, softened
- 3/4 cup heavy whipping cream or plain yogurt
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon sugar
- 1 sprig fresh tarragon leaves finely chopped
- 1 16 oz jar of pickled beets, drained
- 12 mini golden tomatoes
- 3 boiled eggs quartered (optional)
- 2-3 Tablespoons toasted pine nuts
- Fresh tarragon or baby arugula to garnish
Organization Tags
Tags easily organize your Recipe Library
Comments