Peach Tarts with Goat Cheese & Honey #desserts #cakerecipe #chocolate #fingerfood #easy

Here's a straightforward, tasty approach to make snappy Peach Tarts. Ready peaches with goat cheddar, nectar, and dark pepper on a flaky cake shell. New Peach Tarts are a snappy treat, yet one you'll need again and again.

Everybody knows the old Don Quixote line, "Where one entryway is closed another is opened." It's one of those lines you hear so regularly that it begins to feel trite, in spite of its astuteness. As of late, as I was gazing intently at a foyer of entryways hammered shut, I wound up mulling over that senseless familiar saying and acknowledging exactly how evident it is.

Entryways do shut in our lives and in some cases they close with extraordinary torment and disaster. Nonetheless, I've seen in the course of recent long periods of my life that such a significant number of the encounters that have caused the most depression have likewise opened ways to expectation and gifts and quality that I probably won't have found generally.

A few days I do feel as if I am winding up increasingly more the individual I am intended to be. A few days I feel the gifts of shut entryways and open windows. A few days I have an inclination that I truly am getting some shrewdness to a great extent, even as I walk the way with Sorrow.

Peach Tarts with Goat Cheese & Honey #desserts #cakerecipe #chocolate #fingerfood #easy

Also try our recipe Lavender Vanilla Bean French Beignets (Vegan) #desserts #cakerecipe #chocolate #fingerfood #easy

Ingredients

1 sheet frozen puff pastry (14-oz), thawed
1 lb ripe, sweet peaches, pitted and cut into ½ inch wedges
4 oz goat cheese, softened
2 tablespoons honey
freshly ground black pepper

Instructions

Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
Cut pastry into six 4 inch squares and place on prepared baking sheet. Prick each square all over with a fork. Spread each square with a spoonful of goat cheese leaving a ½ inch border. Top each square with peaches. Season with a few grinds of black pepper.
Bake for 20 to 25 minutes, rotating the pan halfway through, or until the pastry is puffed and golden and the peaches are soft. Drizzle with honey just before serving.

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