# What you'll need:
→ Pastry
01 - 1 sheet (approx. 8.8 oz) all-butter puff pastry, thawed
02 - 1 egg, beaten (for egg wash)
→ Filling
03 - 4.2 oz fresh goat cheese
04 - 2 tbsp crème fraîche
05 - 1 tbsp honey
06 - 1 tsp lemon zest
07 - 1/4 tsp freshly ground black pepper
08 - 2.1 oz roasted red peppers, finely diced
09 - 2 tbsp fresh chives, finely chopped
10 - 1 tbsp fresh basil, finely chopped
11 - Pinch of salt
→ Garnish (optional)
12 - Microgreens or baby arugula
13 - Extra honey for drizzling
# Method:
01 - Set the oven to 390°F and line a baking sheet with parchment paper.
02 - Lightly flour the work surface and roll out puff pastry to 1/8 inch thickness. Use a 2.75-inch heart-shaped cookie cutter to cut 16 hearts.
03 - Combine goat cheese, crème fraîche, honey, lemon zest, black pepper, salt, chives, basil, and roasted red peppers in a bowl until smooth.
04 - Place 8 hearts on the baking sheet. Spoon about 1 heaping teaspoon of filling into the center of each, keeping a 0.4 inch border clear.
05 - Brush edges of the bottom hearts with beaten egg. Top with remaining hearts and gently press edges to seal. Crimp edges with the tines of a fork.
06 - Brush the tops with beaten egg. Optional: score delicate patterns on the surface using a small knife.
07 - Bake for 15 to 18 minutes until puffed and golden brown. Remove from oven and let cool slightly.
08 - Arrange on a platter, garnish with microgreens, and drizzle with honey before serving.
