A Guest Post | Goat Cheese Tart with Honey and Figs

Aloha friends. Can I ask you a serious question?

Where the deuce did Summer go? One minute the heat has me more hot and bothered than a lonely housewife reading 50 Shades of Grey at a Magic Mike screening (thanks someecards), and the next minute I’m pulling out my boots, scarves, and turning on my seat heaters during my early morning commute to work. What gives?

Just like that, Fall is here. Don’t get me wrong, I love Fall. Crisp air, gorgeous colors, cozy sweaters, delicious treats (aka. pumpkin everything)…I adore it all. Unfortunately, around these parts, Fall lasts a cool hot minute and then it’s suddenly Winter. For six. long. months.

However…these days I’m focusing my efforts on being a glass half full kind of gal, so let’s nip this Winter talk in the bud and hone in on something positive.

Did you know that fresh figs are in season in late Summer/early Fall? Did you know that if you pair up fresh figs with puff pastry, creamy goat cheese, honey, and fresh rosemary, little tiny leprechauns will do a dance on your taste buds and fireworks will erupt in the sky?

You didn’t?! Well then, get your fannies on over to my lovely friend Kristy’s blog, A Gastronomical Sovereignty, where I tell you exactly how to make this taste bud extravaganza (aka. a Goat Cheese Tart with Honey and Figs) happen. And while you’re there, check out Kristy’s space – where she shares stories about her ethical culinary adventures, and drinks wine while she’s at it. No wonder we get along so well. 🙂

PS. Let’s reminisce about Summer. What was the best thing you did/saw/ate over the past few months?

A Match Made In Heaven | Baked Apple and Brie in Puff Pastry

Holla friends.

Just a quick little ditty for you, I’m off to a family reunion this weekend. In a wee little hall, in a fairly little town.

After I finish making 6 dozen of these. My kitchen is a mess of flour, butter, and cinnamon. I have brown sugar on the bottoms of my feet. It’s delightful.

Speaking of cinnamon and delightful things, check this out.

I came across this recipe on Annie’s Eats a few months ago. Annie calls it Baked Brie en Croûte with Apple Compote. I’m calling it Baked Apple and Brie in Puff Pastry. I’m keeping it simple. I’m a simple girl.

But whatever you call it, the combination of apples, sugar, brie, and puff pastry is delicious. Total party in your mouth. I added a little cinnamon for some extra dimension. It works.

This is an appetizer, to be served with crackers and of course, wine. However, I could honestly eat this for dessert. Or as a meal. It is just so good.

Good good good.

Take it to a party and I guarantee everyone will love it. The peeps at the party I took this to sure did.

Now, if you’ll excuse me, I have some family reunioning and wine drinking to do. Ciao!

Baked Apple and Brie in Puff Pastry (slightly adapted from Annie’s Eats)

1 TBSP. butter

3 golden delicious apples, peeled, cored, and diced small

1/4 cup white sugar

1/2 tsp. cinnamon

A pinch of nutmeg

1 pkg. puff pastry (round or square), rolled to 1/4-inch thickness

1 round of brie (6-8 oz.)

1 egg beaten with 1 TBSP. water

Crackers of your choice, for serving

In a medium saucepan, melt the butter over medium heat. Add the diced apples and cook, stirring occasionally for about about 5-7 minutes. Add in the sugar, cinnamon, and nutmeg. Mix well and continue to cook, stirring occasionally, until most of the liquid has evaporated, about 12-15 more minutes. Remove from the heat and let the mixture cool to room temperature.

Preheat the oven to 375˚F. Prepare a baking sheet (or pie plate, like me) by coating it lightly with cooking spray, or lining it with parchment paper or a silicone baking mat. Transfer the puff pastry to the prepared baking pan. Cut the brie in half horizontally to create two thinner rounds. Place the bottom half of the brie in the center of the puff pastry. Top with about half of the apple mixture. Place the other round of the cheese over top, covering with the remaining apple mixture. Bring the puff pastry up around the edges of the brie-apple tower. Fold and pinch the edges in the centre to hold everything together. Brush the surface of the puff pastry lightly with the egg wash. Bake for about 40-45 minutes, or until the puff pastry is golden brown, crisp, and bubbling with goodness. Your kitchen will smell amazing. Remove from the oven and allow it to cool for about 10 minutes before serving. Eat!

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