An easy and delicious goat cheese tart, this Tarte au Chèvre is a creamy mixture of onion and cheese, made easy with store bought puff pastry.
If you are looking for a special, but easy dish to serve for Valentine’s Day, this Tarte au Chèvre (Goat Cheese Tart) would fit the bill perfectly. It’ seriously delicious, it comes together and bakes up quickly and it’s pretty much impossible to dig a fork into this rustic goat cheese tart without feeling you are celebrating.
With this easy rustic tart, crispy and buttery puff pastry combines with caramelized onions, crème fraîche, tangy goat cheese and melted Comté cheese, all topped with a sweet drizzle of honey and a topping of fresh, peppery arugula. It’s a feast for the taste buds and a lovely, cheese-filled indulgence!
Enjoy this lovely tart as an easy appetizer or as a main dish with a simple salad and a glass of white.
I love that this tart comes together quickly with store-bought puff pastry. Simply soften the onions in a skillet, then layer your tart and bake. It’s ready in about 30 minutes from start to finish.
✓ Puff Pastry: Any store-bought puff pastry is fine here. I love the pre-rolled sheets, for ease. You will need one sheet for this tart.
✓ Crème Fraîche: If you have access to the small pots of Riviera Petit Pot Crème Fraîche, those are the best option. (Not sponsored, I just really like this product!). You will need one small pot, which equals 1/2 cup. (Canadians can find these at many grocers in the pretty green package containing two little pots. Look for them in with the sour cream in the dairy case).
If you are buying larger container, you can simply measure it out as needed. I find the tubs are thicker than the small pots, so I would thin it slightly with a splash of cream.
Can’t find Crème Fraîche, see below for how to make your own, or alternately substitute with mascarpone.
✓ Onions: You will need just one yellow cooking onion.
✓ Goat Cheese: A small, 3 oz log is all you will need here.
✓ Comté or Gruyere Cheese: Look for Comté cheese in the fine cheese section. (For Canadians, it’s easily available in the fine cheese section of Loblaws-affiliated stores as a black label cheese). If you can’t find it, Gruyere is another great option.
✓ Baby Arugula and Honey: Topping your warm tart with baby arugula is a nice fresh touch to counter the richness of the cheese. A drizzle of honey adds .a lovely sweet note.
How to make your own Crème Fraîche
Simply combine 1 cup heavy whipping cream (not a cream labeled as filtered) and 1 Tbsp of buttermilk in a clean glass jar. Partially cover the jar with a clean kitchen towel and let it stand at room temperature up to 24 hours. After 24 hours, stir and refrigerate. The longer it sits the thicker it gets.
Try to just cook the onions just until softened, as they will brown up further as they cook in the oven.
You don’t absolutely need to line your baking pan with parchment, but if you have parchment, I recommend it for easy removal and cutting.
Use a roughly 9-inch round baking pan. You can use a cake pan or a pie plate.
Top Tip! Cook your onions ahead and refrigerate, so making this tart is even easier! Simply add the cool onions to the tart when assembling.
Tarte au Chèvre with Honey
- 8 oz puff pastry thawed (225g)
- 1 medium onion thinly sliced
- 1/2 cup créme fraîche
- 3 oz goat cheese log sliced into about 5 slices
- Salt and freshly ground pepper
- 1/2 - 3/4 cup Comté or Gruyere cheese shredded
- 1 egg for egg wash (optional)
- Baby arugula for topping baked tart
- Runny honey to drizzle
- Preheat oven to 425F (not fan assisted).
- Line a 9-inch round baking dish (cake pan or pie plate) with parchment paper. Set aside.
- In a skillet, heat a splash of cooking oil over medium heat. Add sliced onions and a sprinkling of salt. Cook, stirring, until onion are softened and just beginning to colour. Remove from heat and allow to cool slightly.
- Lay your sheet of thawed puff pastry over-top and press down into the pan. Trim into a round shape, discarding excess pastry, if necessary. Using a fork, pierce the pastry on the bottom several times, to stop it from puffing too much as it bakes.
- Place the puff pastry shell into the pre-heated oven to pre-cook for 5 minutes, then remove.
- Spread créme fraîche over the bottom of the pastry. Scatter cooked onions evenly over-top. Top with rounds of goat cheese, arranged evenly over the top. Season with a bit more salt and freshly ground pepper. Sprinkle top with shredded Comté or Gruyere cheese.
- For egg wash, if using: In a small bowl, beat the egg with 1 teaspoon of water. Brush the egg wash over the exposed sides of the pastry.
- Bake in preheated 425F oven for 15-20 minutes, or until puffy, golden and bubbly.
- Let stand a few minutes to set up, then lift out of the baking pan to a cutting board or serving plate. Top with baby arugula and a drizzle of honey. Slice and serve.