This recipe fit the bill. I don't use puff pastry very often, but it's pretty easy to work with.
Originally, this called for all goat cheese, and when I went to the store, my jaw dropped a bit at the price (hello!) so I mixed it with regular cream cheese.
This recipe is for two puff pastry sheets. I used the Pepperidge Farm pastry, which contains two, so go ahead and defrost both!
Apple tart, adapted from MyJerusalemKitchen
Two rolls puff pastry
4 oz. goat cheese
8 oz. 1/3 less fat cream cheese, room temp
1/4 cup honey
juice of 1/2 a lemon
zest of 1 lemon
3 large apples (I used Jonamac) or pears, sliced 1/8 in. thick
1 T. cinnamon
1/2 c. sugar
1/2 c. honey
1/2 stick butter
Thaw the puff pastry in the fridge the day before you want to use it.
Heat oven to 375 degrees.
Line two cookie sheets with parchment. Unroll one thawed pastry sheet on a lined cookie sheet. With a rolling pin, gently roll in all directions to stretch dough. Let rest. Fold edges of pastry in about 1/4 in. Repeat with remaining pastry.
Mix goat cheese, cream cheese, 1/4 c. honey, lemon juice, pinch of salt and half the lemon zest in a small bowl. Spread half the cheese mixture on each pastry, staying within the confines of the edges.
Take your slices of apple or pear, and begin laying them down in rows, slightly overlapping each slice. Continue until you have created four or so rows of fruit, and the entire cheese area is covered. Repeat on remaining dough.
Melt butter in microwave-safe dish and mix in honey. Brush fruit with mixture. Mix cinnamon and sugar. Sprinkle over the fruit.
Bake at 375 for about a half hour. Brush with more honey butter and garnish with remaining lemon zest.
This was good warm and also, just out of the fridge. You can take this to your holiday party or office potluck!