Glorious goat cheese cooking class - part 2 - Dairy Foods

These goat cheese tartlets were by far my favorite recipe from the goat cheese class at Whole Foods. This tart is buttery, flaky, savory, melty goat cheese goodness. The photos are not great (boo to poor lighting, plus I was too embarrassed to mess around with food-styling).

I would make these a bit more aesthetically pleasing by making rounds instead of rectangles or mini-rounds for mini tarts. If you aren't a huge olive fan, you can interchange the olivada with a bunch of other ingredients; herbs, oil-packed tomatoes, etc. Yum.

Goat Cheese and Olivada Tartlets (recipe credit to Chef Ani of Whole Foods)

Ingredients

1 sheet puff pastry, defrosted on the counter for one hour
1 wheel Woolwich Creamery goat brie, sliced
1/2 cup kalamata olives, pitted
4 cloves garlic
2 tablespoons olive oil
1 teaspoon thyme

Directions

Preheat oven to 400 degrees. Combine olives, garlic, oilve oil and thyme in a blender or food processor and process until smooth. Set aside. Roll out your puff pastry into a 12 inch by 8 inch rectangle. Cut into eight squares, or punch out eight rounds with the top of a drinking glass or cookie cutter. Place upside down on a parchment lined cookie sheet and dock the center of each tartlet. Cover the center of each tartlet with olive mixture, then cover that with pieces of brie, cutting them as necessary to fit the tartlets.

Bake 15-18 minutes, or until tarts are golden brown. Serve immediately with remaining olivada. Serves 8-10.

Enjoy!