Goat Cheese and Bacon Tarts and the Outlander Cookbook
 
 
(This recipe is inspired by Voyager, chapter 4, “The Dunbonnet”)
Author:
Ingredients
  • 4 slices thick-cut bacon, cut crosswise into ¼-inch strips
  • ½ recipe Blitz Puff Pastry (page 29), chilled, or 1 pound (450 grams) frozen puff pastry, thawed
  • 8 ounces (225 grams) goat cheese
  • 1 tablespoon poppy seeds
  • 3 tablespoons olive oil
  • Zest of 1 lemon, grated or minced
  • 1 large egg
  • 2 tablespoons butter
  • 36 small fresh sage leaves, or 18 large ones, cut in half lengthwise
Instructions
  1. Move a rack to the top-middle rung and heat the oven to 400°F.
  2. In a frying pan, crisp the bacon over medium heat. Drain on paper towels.
  3. On a lightly floured counter, roll the pastry out to a 16-inch square. Cover with plastic wrap and allow to rest for 10 minutes.
  4. Meanwhile, combine the goat cheese, bacon, poppy seeds, 1 tablespoon of the olive oil, and lemon zest in a small bowl and stir well. Cover and refrigerate.
  5. Lightly beat the egg with 1 teaspoon cold water to make an egg wash.
  6. Use a 3-inch round cutter to cut 36 rounds from the pastry. Transfer to a parchment paper–lined baking sheet and brush with the egg wash. Bake until puffed and golden, 12 to 15 minutes. Cool completely on the baking sheet.
  7. Reduce the oven to 300°F.
  8. In a small frying pan, heat the remaining 2 tablespoons olive oil and the butter until bubbling over medium heat. Fry the sage leaves in batches until crisp. Drain on a paper towel–lined plate and repeat with the remaining sage leaves.
  9. Top each puff pastry round with a teaspoonful of the goat cheese mixture and a fried sage leaf. Heat in the oven for 5 minutes and serve.
Recipe by The Geeky Hostess at http://www.geekyhostess.com/goat-cheese-and-bacon-tarts-and-the-outlander-cookbook/