Get the Recipe: Goat Cheese Tart (Tarte au Chèvre)
An easy and delicious goat cheese tart, with onions and store-bought puff pastry. A great appetizer or main dish with a salad.
Ingredients
- 8 oz. puff pastry, thawed (225g)
- 1 medium onion, thinly sliced
- 1/2 cup créme fraîche, or mascarpone
- 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 large egg, for egg wash (optional)
For garnish:
- Baby arugula, for topping baked tart
- Runny honey, to drizzle
Instructions
- Preheat oven to 425F (not convection or 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.
Notes
This tart is best enjoyed fresh. You can refrigerate and reheat leftovers, but the puff pastry will lose some crispness.
Tips!
- 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.
Serving: 1serving, Calories: 414kcal, Carbohydrates: 19g, Protein: 15g, Fat: 31g, Saturated Fat: 13g, Cholesterol: 74mg, Sodium: 265mg, Potassium: 109mg, Fiber: 1g, Sugar: 2g, Vitamin A: 566IU, Vitamin C: 2mg, Calcium: 331mg, Iron: 1mg
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