Amuse Bouche

Seven Course Tasting of Philippine Fruits and Vegetables prepared in Classic French Technique
FCI Final Project
April 10, 2007

Papaya Goat Cheese Tartlet

Ingredients

50g Puff pastry

Butter and flour for molds

Egg wash

40g Papaya, cut into small cubes

10g Goat cheese

Chives, finely minced

Procedure

1. Prepare puff pastry in the standard way or purchase frozen and allow to thaw.
2. Preheat oven 375°F.
3. Butter and flour four small decorative tart molds (Ideally, 4.5 cm x 1.5 cm).
4. Roll puff pastry out to 1/16 inch thickness. Cut with 5cm ring mold, dock, and gently form into tart molds. Rest in refrigerator for 10 minutes.
5. Line tart molds with parchment paper and weigh down with dry beans. Blind bake at 375°F for 10 minutes. Remove beans and parchment and unmold.
6. Brush the inside and outside of tart shell lightly with egg wash.
7. Bake for an additional 5 minutes until golden brown. Remove and cool on rack.
8. Peel papaya and remove seeds. Cut into small cubes and set aside.
9. Soften goat cheese with a fork.
10. Use a small spoon or pastry bag to put a small dollop of goat cheese on the bottom of the tart shell.
11. Mound papaya brunoise on top and garnish with minced chives.