I’m sitting in Heathrow right now taking advantage of the free internet from Starbucks before we head to Vilnius via Helsinki in a couple of hours! I’m a planner by nature and usually take charge of organizing all the details of our vacations, but this time Apolinaras has done everything and I have to admit that I could get used to just going along for the ride and not worrying about the details! We’re touring the entire country and visiting many of his family and friends – I’m so excited!
Before we left, I was frantically finishing up a couple recipes for contests and didn’t have much time to whip up any treats for my blog, but I found this goody that I made back in December that was just waiting to be shared. Puff pastry shells are filled with a sweetened goat cheese and topped with balsamic strawberries, which makes for a very tangy dessert.
We’re going to be here for 2 weeks and while I won’t be posting as often as usual, I do have a couple of fun posts ready to go – one of which involves chocolate cake and one of which is a giveaway, so stay tuned!
Balsamic Strawberry and Goat Cheese Tarts
Printable Recipe
Ingredients:
1 (10 ounce) package Pepperidge Farm Puff Pastry Shells
6 tablespoons high quality balsamic vinegar
3 tablespoons granulated sugar
2 cups chopped strawberries
6 ounces goat cheese
3 tablespoons milk
6 tablespoons plus 1 teaspoon powdered sugar
Directions:
Prepare the puff pastry shells according to package directions. Let shells cool to room temperature, about 10 minutes, and remove tops.
Meanwhile, heat balsamic vinegar and granulated sugar in a small saucepan over medium heat and cook for 5 to 7 minutes or until sugar is dissolved and a thick syrup forms. Remove from heat and mix in chopped strawberries.
Mix goat cheese, milk, and 6 tablespoons powdered sugar in a small bowl. Scoop goat cheese mixture evenly into the cooled shells, followed by the balsamic strawberries. Sprinkle remaining 1 teaspoon powdered sugar over the filled pastry shells. Makes 6 tarts.
Nutrition: 345 calories, 18.4g fat, 1.5g fat, 9.0g protein per tart
Cost: $1.75 per tart