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1
Preheat oven to 400 degrees F.
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2
In a small saucepan, mix sour cherries with red wine, sugar, pepper and thyme.
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3
Bring to a boil.
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4
While the cherries come to a boil, mix cornstarch with cold water.
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5
Once the cherry mixture starts to boil, pour in the cornstarch slurry and stir constantly as the cherries come back to the boil and the mixture thickens.
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6
Remove it from the heat and set it aside.
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7
Roll each sheet of puff pastry to approximately 12 by 10 inches.
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8
It is important to roll the pastry a little bit even if the sheets you are using already fit this measurement.
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9
If you dont, the pastry will puff up quite a bit in the tins and your filling will go everywhere.
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10
Using a cookie cutter, cut out 12 circles from each sheet of puff pastry.
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11
If you dont have a large enough cookie cutter, then simply cut each sheet of pastry into twelve squares.
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12
If you plan on cutting the pastry into squares, then you should roll the pastry into a square as best you can.
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13
Press the puff pastry into the wells of a mini tart pan or mini muffin tin.
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14
Slice goat cheese into 24 evenly-sized pieces.
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15
Keeping it in the fridge until you need it will make it easier to slice.
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16
Place the pieces of goat cheese on each tart.
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17
Top the tarts with the cherry mixture.
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18
Each tart will get at least 2 cherries and some will get 3.
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19
Spread the mixture out amongst the tarts as evenly as you can.
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20
Bake at 400 degrees F for 1719 minutes or until the pastry is golden brown at the edges.
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21
Let the tarts cool slightly in the pan and then remove them to a cooling rack.
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22
Serve warm or at room temperature.
