Crisp puff pastry hearts intertwined, filled with creamy goat cheese, roasted peppers, and herbs.
# What you need:
→ Pastry
01 - 1 sheet (approximately 8.8 oz) all-butter puff pastry, thawed
02 - 1 egg, beaten (for egg wash)
→ Filling
03 - 4.2 oz fresh goat cheese
04 - 2 tablespoons crème fraîche
05 - 1 tablespoon honey
06 - 1 teaspoon lemon zest
07 - 1/4 teaspoon freshly ground black pepper
08 - 2.1 oz roasted red peppers, finely diced
09 - 2 tablespoons fresh chives, finely chopped
10 - 1 tablespoon fresh basil, finely chopped
11 - Pinch of salt
→ Garnish (optional)
12 - Microgreens or baby arugula
13 - Extra honey for drizzling
# How to make it:
01 - Preheat the oven to 390°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll out puff pastry to 1/8 inch thickness. Using a 2.75-inch heart-shaped cookie cutter, cut out 16 hearts.
03 - In a bowl, combine goat cheese, crème fraîche, honey, lemon zest, black pepper, salt, chives, basil, and roasted red peppers until smooth.
04 - Place 8 hearts on the prepared baking sheet. Spoon a heaping teaspoon of the filling onto the center of each, leaving a 3/8 inch border.
05 - Brush the edges of each heart with beaten egg. Top with a second heart and gently press edges to seal. Crimp the edges using a fork.
06 - Brush the tops of the hearts with beaten egg. Optionally, score delicate patterns with a small knife.
07 - Bake hearts for 15 to 18 minutes until puffed and golden brown. Remove and let cool slightly.
08 - Arrange on serving platter, garnish with microgreens, and drizzle with honey if desired.
