Promised Goat Cheese Tart Recipe.

by Adriana

I wrote about our dinner from last week and promised to post the recipe for the goat cheese tart that I made (not entirely from scratch). It was promised to you the next day, but, as always happens, life gets in the way, and I forgot. But, I finally remembered and am delighted to share it with you! If you like goat cheese, please give these a try, you will love them.

Goat Cheese Tarts with Oven Roasted Tomatoes

Yields 6 tarts

Total time, approximately, 1 hour.

  • 1 tomato, cut into 1/4″ slices
  • olive oil
  • salt and pepper to taste
  • 1 package puff pastry shells
  • 1 shallot, finely chopped
  • garlic clove, grated (optional)
  • 1/2 tsp of thyme
  • about 5 oz. goat cheese, crumbled
  • 1 egg
  • 1-2 tbsp 10% cream
  1. Preheat oven to 400 F (Please double-check this temperature as I am going from memory).
  2. Place the puff pastry shells on a baking sheet and bake as directed on the box, or until starting to get golden.
  3. In the meantime, place your sliced tomatoes on another baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Bake these for about 12-15 minutes, or until nicely dried out and roasted.
  4. Heat just a tiny amount of oil in a frying pan on medium and sauté your shallot until golden. If you want to add garlic and thyme, add it just as the shallots are finishing, to make them fragrant but not to burn.
  5. While the shells and tomatoes are baking, take your crumbled cheese in a bowl, mix in the egg and cream (and salt and pepper to taste) and add the shallots, garlic and thyme. My mixture was quite creamy but not liquid.
  6. In this time, your tomatoes and shells will have finished baking. Reduce the oven temperature to 350 F. Set aside the tomatoes to cool. Take your cheese filling and, using a pastry bag (or two spoons), fill in the baked shells.
  7. Place back in the oven and bake for about 20-25 minutes, or until the filling is set but not browning.
  8. Top with an oven-roasted tomato and enjoy while still warm. They are flaky, and cheesy and so flavourful. This is a higher-fat dish and we ate it as our main dish along with a salad and vegetable kabobs for dinner. It was incredibly satisfying and I had one the next day for breakfast too! The tomatoes add a “fresh” and sweet flavour that is wonderful. I hope you give them a try – I think you will like them!
Buon appetito!
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