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Goat's cheese tart recipe

Goat's cheese tart recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Savoury pies and tarts
  • Cheese pies and tarts

Try this once and I guarantee you'll be back for more. Ideal for a lunch party! Serve warm or cold alongside a salad for a complete meal.

Aquitaine, France

4 people made this

IngredientsServes: 8

  • 1 pinch salt
  • 240g plain flour
  • 180g unsalted butter
  • 3 tablespoons cold water
  • 6 large eggs
  • 1 clove garlic, finely chopped
  • 3 tablespoons chopped fresh flat leaf parsley
  • 400g goat's cheese, crumbled (see tip)
  • ground black pepper, to taste

MethodPrep:20min ›Cook:45min ›Extra time:30min chilling › Ready in:1hr35min

  1. Make the pastry first. Remove butter from fridge 30 minutes before using and cut into small cubes. Sieve the salt and flour into a large mixing bowl. Add the chopped butter to the bowl and gently rub the fat into the flour using your fingertips until the mix resembles chunky breadcrumbs. Make a well in the centre of the mixture and add the water. Work the paste into a heap of buttery lumps of dough.
  2. Put the dough on a floured board and smear it away from you using the heal of your hand to knead, several times as for bread. Gather it together and put it in a plastic bag or wrap in cling film. Put it in the fridge for 20 to 30 minutes.
  3. Preheat the oven to 200 C / Gas 6. Grease a loose bottomed tart tin.
  4. Remove from the fridge and roll out the required size for your loose bottom tart tin. Line the pastry with grease proof paper and pour in some dried beans for baking blind.
  5. Bake blind in the preheated oven 20 minutes. Remove from the oven and discard the paper and beans. Reduce the oven temperature to 180 C / Gas 4.
  6. Make the filling. Whisk the eggs, garlic and parsley in a bowl. Add the goat's cheese and some pepper to this mix and mix well. Pour the mixture into the pastry case and spread the cheese about so it's evenly distributed. Tip: be generous with the herbs. You can use parsley or chives, sage, sorrel or lovage. Do not use too much salt when seasoning, as the cheese is already quite salty.
  7. Bake for 20 to 25 minutes or until it is well risen with a nice golden top. Remove from the oven and serve warm. Any leftover tart can be reheated the next day for a light lunch but this is at its best when freshly made.

Goat's cheese

For the goat's cheese you can use any variety (with the rind cut off). You can also mix varieties as long as it melts well.

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Balsamic onion, goats' cheese and rocket tart

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Mary Berry's goat's cheese and shallot tarts with walnut pastry

"Ideal for a first course, served with some dressed salad leaves, these are also great for a picnic or light lunch. Take them to the seaside to enjoy as you sit on the beach. You&rsquoll need the goat&rsquos cheese in a tub, which is soft and spreadable, rather than the kind in a roll," says Mary Berry.

Once cooked, these will keep for up to 2 days in the fridge.

The cooked tarts can be frozen. Defrost thoroughly at room temperature before serving &ndash the texture of the goat&rsquos cheese topping may suffer if defrosted quickly.

175g (6oz) plain flour, plus extra for dusting
100g (4oz) cold butter, cubed
1 egg, beaten
30g (1oz) walnuts, roughly chopped salt and freshly ground black pepper

1 tbsp oil
500g (1lb 2oz) banana shallots, thinly sliced
2 tbsp balsamic vinegar
1 tbsp light muscovado sugar
300g (11oz) soft goat&rsquos cheese
2 eggs, beaten
2 tbsp chopped parsley, to garnish

1. You will need two four-hole Yorkshire pudding tins. Preheat the oven to 200°C/180°C fan/Gas 6, and slide a large baking sheet into the oven to get hot.

2. To make the pastry, first measure the flour, butter and a little salt into a food processor and whizz until the mixture resembles breadcrumbs (or place in a mixing bowl and rub the butter into the flour with your fingertips). Add the beaten egg and 1 tablespoon of water and mix until a ball of dough is formed.

3. Roll out the dough thinly, on a floured work surface, to about 3mm (⅛in) thick, then sprinkle the chopped walnuts over the pastry. Cover with a piece of cling film and roll over the cling film to press the nuts into the pastry. Cut out eight large circles using a pastry cutter or saucer as a guide and use to line the Yorkshire pudding tins. Place in the fridge to chill while you make the filling.

4. Heat the oil in a frying pan, add the shallots and cook over a high heat for 2 minutes, stirring frequently. Lower the heat, cover with a lid and cook for 10 minutes until soft. Add the vinegar and sugar and cook for about 15 minutes, stirring every now and then, until dark brown and caramelised. Set aside to cool.

5. Put the goat&rsquos cheese, beaten eggs and 1 tablespoon of the parsley in a bowl, season with salt and pepper and mix until smooth.

6. Prick the base of the chilled tart cases all over with a fork, then spoon the shallot mixture into the pastry cases, dividing it evenly between the two tins. Pour the goat&rsquos cheese mixture over the shallot mixture, again dividing it equally between the tins.

7. Slide the tins on to the hot baking sheet and cook for about 20 minutes until the pastry is crisp and the filling just set and golden. Sprinkle with the chopped parsley and serve warm or cold.

Extracted from Mary Berry&rsquos Absolute Favourites by Mary Berry (BBC Books, hardback £25)
Photography by Georgia Glynn Smith

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Very simple and flavorful tart. Made some minor changes --used 2 whole eggs, reduced butter to 4 Tbs -- also added some sauteed shallots, garlic & roasted red bell pepper. Served with a salad this makes a great dinner. Will definitely make again.

I LOVE this tart. I've been making it for many years. I use dried thyme and fresh rosemary in the filling and don't bother with the garnish. I also don't bother to chill the crust, just spread it out in the pan and bake.

This tart is amazing, simple and elegent. The only changes I made were two whole eggs insaid of 3 egg yolks, and I added a pinch of garlic powder. Very easy to make, beautiful when it is done. Served with steamed asparagus, which paired perfectly. Leftovers are good cold, at room temperature, or warm.

A great base recipe. I made the following changes: I left out the butter (all of it!) and flour I used 1 tbs olive oil in which I sauteed some onion, garlic, and spinach and I added some chopped tomato to the cheese mix. I used a puff pastry because that's what I had. It was delicious! With the addition of spinach and leaving out the butter it felt like a fairly healthy vegetarian dinner. I will be making this again and again - lots of potential for variation!

I gave it 3 forks for "delicious." While the dish didn't "wow" me, I would certainly make it again and pair it with a salad and wine suggestion. I used a purchased crust which I pre-baked per the recipe. I made the filling in advance with the herbs and after several hours in the fridge, the flavors melded beautifully. I didn't find it too greasy or fatty as some reviewers did, but when I tasted it cold the next day, I could taste sense the butter. Microwaving cured that. Therefore, I would probably use 1/2 the butter next time.

This is a great recipe. I used ricotta instead of cottage cheese, two whole eggs in place of yolks, and just 2 tbs. butter. I added sauteed shallots and garlic. I also used just 4 oz. of chevre because it was all I had on hand, and it was really flavorful and good.

I made this for an app. on Christmas Eve and they were very good. I did not make the pastry dough as I was short on time, so I used mini tart shells to make individual servings. There was enough filling to make 36 mini tarts. I will be sure to make the pastry dough next time because I can imagine that they would be even better.

This tart is wonderful! Absolutely great with a salad, green vegetable, and crusty bread. Totally cheated and used frozen pie crust and light cottage cheese. I think I may make this for brunch the next time my in-laws are in-town.

Nice and rich! I used a mix of dried herbs (a few rough teaspoons full of thyme, basil, oregano, garlic powder, etc) and it turned out well.

I made this for a special picnic attended by very good cooks. They all loved it and wanted recipe. I held back on herbs a little and will increase them next time.

Soooooo yummy!The flavors were well balanced, it was rich but not heavy, and a perfect third course in a 7 course meal. This would also be great served with salad in larger portions for a scrumptious vegetarian meal. I used a tart dough recipe from the ⟞sserts by Pierre Herme' cookbook. Perfect.

I have made this several times and my guests love it! I add fresh tomatoes on top which is a great flavor addition.

So easy, so good! Next time I will AGAIN :: make ahead and reheat (better warm) :: skip tart shell :: use inexpensive goat cheese from Sam's :: use 1% cottage cheese :: drop butter to 4T from 8T :: use zest of 1/2 lemon vs whole as zest overpowered rosemary. TART #4, as above except 2T butter is plenty :: 1/2c Egg Beaters replaced yolks just fine :: used 1T rosemary + 3T chive, very good :: added chopped roasted red pepper spinach for color/nutrition. A new BASIC recipe in my collection: begs for adaptation and creativity. Have fun w this!

I am certainly in the minority concerning this recipe. I always go to epicurious for recipes and ratings. This is the first disappointment. I thought this recipe totally bland.

This tart was definitely incredible. It has a rich flavor (although slightly more healthful than recipes using cream, don't be fooled by the goat cheese: when I baked it, oil oozed out). It was easily reheated in the oven the next day and was even good in the microwave. I might try to find a better way of incorporating the herbs, as their flavor did not stand out much. Otherwise, delicious, with a slightly tart/sour flavor.

A terrific tart, especially served a little on the warm side. I have made it many times, and it is always appreciated.

I can't even remember how many times I've made this - lots! I've used it for an appetizer, light lunch or brunch. People often request that I bring it for parties, and I've also brought it along on several camping trips. You can vary the herbs and use anything that is fresh, but I agree with several other reviewers who said that lavendar is wonderful with it if you have it (luckily I grow it so I always do) and if you have herb flowers, toss those on last to make it really pretty. One variation I sometimes do, that I haven't seen in other reviews, is to add a bit of finely grated lemon zest. It doesn't end up tasting lemony, just a little lighter and (hmmm - I didn't intend a pun, just can't think of a better word) zestier. PS I usually do use a good quality ready made crust for this one.

Have made this twice and guests loved it. Added tomatoes to the top. Used thyme and rosemary. Also, used frozen pie dough and rolled it out for a 9x13 pan. Wonderful!

FANTASTIC! I was skeptical at first . cottage cheese. But the results were outstanding. The tart was golden in hue, light in texture and had that fabulous tangy bite of the goat cheese, but, thanks to the cottage cheese, wasn't overwhelming. A beautiful wedge of this with a small side portion of salad makes a stunning first course. Add bread and fruit, and it's a beautiful lunch.

Great! I was having company and in a hurry so I skipped the crust and hoped! I buttered a pie plate and poured in the cheese mixture with all the herbs blended in. It firmed nicely and I took it out of the oven when it turned golden brown. It was firm and I could easily cut pie shaped wedges. I served it with a mango/red onion/red pepper salad which I also got from this site. Beautiful to look at and wonderful food companions.

I guess I'm in the minority here, but I thought this was too rich. I think it might be better with some fresh sliced tomato or something to cut the rich-ness.

The fresher the herbs, the better the tart. Made this in the summer with a variety of fresh picked herbs from my garden (increased the amount a bit). To reviewer Jacqueline from El Paso, if you bake this at 375 degrees, I find there is no need to prebake the pastry shell. It will still take about 20 minutes. (I sometimes drink wine while I cook too so I know what you mean.)

very easy to make especially if you use a ready-made pie crust. I take the crust out of the tin pan and put it in a glass deep dish pie pan. I added a handfull of fresh spinach leaves without stems, fresh basil and green onions to the food processor towards the end of the cheese mixture and cut down on the butter to 1/4 cup as suggested by other reviews. Great tasting!

This tart was easy and delicious. My husband loved it and we've had it many times. (I shorten the preparation time by using ready made pastry.)

I too found that the filling was too greasy. That can be easily remedied. I used the suggested herbs + a large amount of black pepper. Served it with a salad made of belgian endive, radicchio, and spinach leaves, dressed with raspberry vinegar and olive oil. Perfect! (and pretty too on my dark blue plates. )

Balsamic Onion Tart with Goat Cheese and Thyme

Makes 1 large (9 or 10 inch) tart or 8 small (4 inch) tartlets.
Recipe from Fisher & Paykel.


2 cups (225g) all-purpose flour
Pinch salt
½ teaspoon mustard powder
Pinch cayenne pepper
115g butter
4 tablespoons iced cold water

2 tablespoons butter
4 white or yellow onions, very finely sliced
1/3 cup balsamic vinegar
1/4 brown sugar
Salt and freshly ground black pepper
Stem of fresh thyme

5 oz. soft goat cheese
2 tablespoons fresh thyme leaves or sprigs of fresh thyme


To prepare filling, melt the butter in a large, heavy-based frying pan. Add the onions, salt, pepper and thyme and cook gently for about 30 mins until the onions are soft and transparent but not browned, stirring occasionally.

Add the sugar and balsamic vinegar and continue cooking for another 30 mins or so until the onions are almost dry. Don’t rush this stage the longer and slower the cooking, the better the marmalade will be. Remove the thyme. Set aside.

To make crust, in a food processor blend the flour, salt, mustard, pepper and butter until the mixture looks like fresh breadcrumbs. Add the cold water and pulse the food processor until the pastry just comes together. Don’t over-process. Gently pull the pastry together with your fingers, wrap the ball in plastic film and chill in the fridge for at least 15 minutes to allow the pastry to relax.

Preheat the oven to 375 degrees F.

Roll the pastry thinly and use to line a 9 or 10 inch tart pan in diameter or several mini tart pans. If your dough is exceptionally crumbly, you can also press it into the tart pan rather than rolling it. Line the uncooked crust with foil or parchment paper, fill with ‘baking beans’ or pie weights. It is essential to support the sides of the tart in this way to prevent them falling in and to stop the base rising. Bake for 15 minutes or until the pastry is ‘set’. Remove weights and lining and return the pastry to the oven for another 10 mins or until the crust is cooked and golden brown.

Spoon the onion mixture into the cooked pastry cases and top with crumbled goat cheese.

Reduce the oven temperature to 350 degrees, and bake filled tart for 15-20 minutes or until the filling is hot. Garnish with thyme leaves. Serve warm with balsamic-dressed salad leaves and fresh crusty bread.

Did you make this recipe?

Let us know what you think!
Leave a Comment below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil.

Goat’s cheese and vegetable tart recipe

Set the oven to gas mark 6 or 200°C. Mix all the vegetables in a roasting tin, sprinkle with the oil and mix in with your hand. Roast for 20 mins, turning them after 10 mins. Leave to cool.

To make the pastry: Put the flour and salt in a large bowl, rub in the butter and white fat to breadcrumb stage. Stir in the grated cheese then add 2tbsp of beaten egg and 2-3tbsp cold water to make a soft, not sticky, dough. Knead until smooth. Chill for at least 10 minutes.

Roll out the pastry on a lightly floured surface to a round about 30cm (12in) diameter. Transfer to a large baking sheet. Brush the pastry with a little of the beaten egg.

Pile the vegetables and tomatoes on to the pastry, leaving a 5cm (2in) border. Pop bits of cheese on top. Fold the pastry edge upwards and inwards, over the vegetables, overlapping and sealing to make a free-form tart. Brush with beaten egg.

Beat the rest of the egg with the crème fraîche, thyme and seasoning. Pour carefully into the tart. Bake for 40 mins, until the pastry is golden and the filling has set. Serve warm or cold. (Not suitable for freezing).

  • For the pastry:
  • 225g (8oz) plain flour
  • 100g (3 ½ oz) butter, diced
  • 1tbsp chopped fresh lavender (optional)
  • 1 egg, lightly beaten
  • A little milk to bind, if necessary
  • For the filling:
  • 50g (2oz) butter
  • 1tbsp vegetable oil
  • 4 large Spanish onions, sliced
  • 1 garlic clove, crushed
  • 2tsp caster sugar
  • Salt and freshly ground black pepper
  • 2 eggs plus 2 egg yolks
  • 150ml (¼ pt) double cream
  • 100g (3½ oz) goats’ cheese, crumbled

To make the pastry, simply pulse the flour and butter together in a food processor until they look like damp breadcrumbs. Add the lavender, if using, then add the egg and a little milk, if needed, to help gather the mixture into a dough. Wrap the dough in cling film and chill for at least 30 mins.

Preheat the oven to 200°C (fan 180°C, gas mark 6). Roll out the pastry and use to line a greased 20cm (8-inch) tart tin. Chill for 20 mins.

Cover the pastry with greaseproof paper, press it down into the corners, then weigh the paper down with baking beans. Bake blind for 15 mins, then remove the paper and baking beans and return the pastry case to the oven for a further 5 mins until crisp and dry. Reduce the oven temperature to 180°C (fan 160°C, gas mark 4).

Meanwhile, for the filling, heat the butter and oil together in a saucepan, then add the onions, garlic, sugar and seasoning and cook over a low heat for about 20 mins, or until golden.

Whisk together the eggs, egg yolks and cream in a clean mixing bowl, mix in the onions and then pour into the cooked tart case. Scatter the crumbled cheese over the top.

Bake for 20 mins until the filling is set firm and golden brown.

Asparagus, Goat Cheese and Tarragon Tart

Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

Because you don’t have to make your own crust, this gorgeous asparagus-striped tart is so easy it almost feels like cheating. But it’s not. It’s just simple yet stunning, effortlessly chic and company-ready. As there are so few ingredients in this recipe that each one makes an impact, be sure to buy a good all-butter brand of puff pastry. If you can manage to serve this tart warm, within an hour of baking, it will be at its absolute best, with crisp pastry that shatters into buttery bits when you bite down and still-runny cheese. But it’s also excellent a few hours later, should you want to get all your baking done before your guests arrive. If tarragon isn’t your favorite herb, you can use chives, basil or mint instead. And if you can manage to trim all the asparagus to the same length, this tart will be especially neat and orderly looking.

Goat Cheese & Lemon Tart

Preheat the oven to 200°C/400°F/Gas Mark 6, 15 minutes before baking. Rub the butter into the plain/all-purpose flour and salt until the mixture resembles breadcrumbs, then stir in the sugar. Beat the egg yolk with 2 tablespoons cold water and add to the mixture. Mix together until a dough is formed, then turn the dough out onto a lightly floured surface and knead until smooth. Chill in the refrigerator for 30 minutes.

Roll the dough out thinly on a lightly floured surface and use to line a 4 cm/1 ½ inch deep. 23 cm/9 inch. fluted flan tin/tart pan. Chill in the refrigerator for 10 minutes. Line the pastry case/pie crust with greaseproof/wax paper and baking beans/pie weights or kitchen foil and bake blind in the preheated oven for 10 minutes. Remove the paper and beans or foil. Return to the oven for a further 12-15 minutes until cooked. Leave to cool slightly, then reduce the oven temperature to 150°C/300°F/Gas Mark 2.

Beat the goats’ cheese until smooth. Whisk in the eggs, sugar, lemon zest and juice. Add the cream and mix well. Carefully pour the cheese mixture into the pastry case and return to the oven. Bake in the oven for 35-40 minutes until just set.

If it begins to brown or swell, open the oven door for 2 minutes. Reduce the temperature to 120°C/250°F/Gas Mark 1, and leave the tart to cool in the oven. Chill in the refrigerator until cold. Decorate and serve with fresh raspberries.

How to Make It

Preheat oven to 400°F. Bundle red beets together wrap in aluminum foil. Bundle golden beets together wrap in foil. Roast beets at 400°F until tender, about 1 hour. Unwrap beets, and let stand until cool. Peel and slice into 1/8-inch slices.

Roll dough round into a 14-inch circle on parchment paper dusted with whole-wheat flour. Carefully transfer dough and parchment to a baking sheet. Spread cheese over dough, leaving a 2-inch border. Beginning in center, arrange beet slices on cheese in overlapping concentric circles. Stir together vinegar and honey in a small bowl until smooth. Drizzle vinegar mixture evenly over beets. Sprinkle with salt, pepper, and thyme. Fold dough edges over beets toward the center. Brush egg over top of folded dough. Bake tart at 400°F until crust is deeply browned, about 30 minutes. Let stand 10 minutes. Slice into 12 wedges.