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A pretty, simple dessert for strawberry season from Heather Forsyth.

This is really too simple to be called a recipe, but it makes a tasty, beautiful dessert that's small enough to eat without too much guilt.  Plus, for me, it features almost all local ingredients, always a bonus!  I was lucky enough to get strawberries at the farmers market this weekend.  Weeks of rain have ruined most of the crop, so we pay dearly, but so worth it!  Also local -- the chevre (soft, fresh goat cheese), raw honey and fresh mint.  I did a rare cheat and bought premade tart shells, but you could certainly make your own (prebake before filling), or substitute a shortbread cookie for the tart shell.

Strawberry, Chevre and Honey Tarts

Ingredients:

• Tart shells or shortbread cookies
  
• Soft, fresh chevre, about 1 Tbsp. for each tart
  
• Fresh ripe strawberries, one per tart
  
• Honey, a scant teaspoon per tart
  
• Fresh mint leaves, for garnish

Directions:

1. Spread about 1 T. chevre on each tart shell or cookie base
   
2. Remove stem from strawberry, and slice thinly, almost but not completely to the end
   
3. Fan the strawberry and place on top of the chevre
   
4. Glaze with a drizzle of raw honey
   
5. Garnish with fresh mint leaf
   
6. Get artsy with additional honey on the plate, if you'd like

Enjoy a mouthful of early summer!