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Goat Cheese Tart

Goat Cheese Tart

So much of my cooking is determined by what items need to get used up before they turn into refrigerator “mummies” worthy of an archeological dig. So it was with a large log of goat cheese that I had bought recently. Enough with the goat cheese and beet salad, much as I love it. Time for something different. Once I saw Marie’s ricotta cheese tart on Proud Italian Cook, I had all the inspiration I needed. It not only looked sensational, but I knew it would taste terrific. Everything Marie makes is wonderful.  Another time I will try her recipe verbatim, but this time I substituted the goat cheese for the ricotta she used and added another egg to lighten it up, along with a few herbs to brighten the flavor. With a salad of fresh garden greens by its side, it made a perfect dinner, but I could also see small wedges of this as an appetizer. Or bake it in a square or rectangular tart pan and cut into squares for bite-size nibbles. Of course, if you don’t like goat cheese, you’re not going to like this tart. In that case, follow Marie’s example and stick with the ricotta. May 2010 366 Here’s another idea using that asparagus spoke design: a beautifully prepared asparagus and leek quiche made by Stacey Snacks, another one of my favorite food bloggers. If only I’d had an excess of leeks and gruyere in the fridge instead of goat cheese. Next time. image  Either way, stay with the arrangement of asparagus spears and small tomato halves. It’s almost too pretty to slice into. ….Almost. May 2010 358 Goat Cheese Tart soft goat cheese at room temperature (about 10 to 12 ounces) 3 large eggs 1 crushed garlic clove Zest of one lemon Salt and pepper to taste 1 T. dried herbs de Provence or minced fresh herbs asparagus stalks, peeled and blanched for a minute or two small tomatoes, like Campari tomatoes, cut in half Partially cooked tart shell (I bought pie dough in the refrigerated case and baked it about 10 minutes) Pre-bake the tart shell and let it cool. Mix the goat cheese until smooth with the garlic, lemon zest, herbs, salt and pepper and pour mixture into pie shell. Arrange asparagus and tomato halves on top and sink them slightly into the ricotta. Bake in a 375 degree oven until crust is golden and goat cheese is set – about 30 to 45 minutes.

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This Post Has 30 Comments
  1. The tart queen loves the goat cheese tart and drooled on Marie's site too.

    Thanks for showing my leek tart too!
    I made one last week!
    Happy weekend!

  2. What a gorgeous meal! Your presentation is just lovely. I love goat cheese so I'm sure I'll enjoy this tart. Your salad looks delicious as well.

  3. Linda, I came stopping by and look what I see! Thanks for the shout out, but yours looks far better than mine. Tarts are the best presentation aren't they? Pretty food that taste's extraordinary! I must try the "Tart Queens" version soon. Hope you're having a relaxing Memorial Day weekend friend.

  4. Oh my lovely goat cheese, how do I love thee? Let me count the ways – definitely in a tart with asparagus and tomatoes …most definitely. Still planning on Marie's ricotta tart and now I have a new one to add. Maybe just have a cheese tart party! Delectable.

  5. This is one beautiful tart and I bet it is delicious! Love that goat cheese and you did it perfectly! Have a good day!

  6. What a beautiful tart, Linda. Goat cheese is a favorite so I'll try your version first. I bought asparagus at the market yesterday and I'll use that too. Looks scrumptious.

  7. Mm, that sounds really amazing. I will have to try to make that tarte. I'm living in Paris for the moment and there is soo much great goat cheese to put in there. Perfect!

  8. Oh you fooled me for a second. I could swear I already read this post when I saw the tart…then I saw the link to Marie's blog. Goat cheese or ricotta? Both sound great.

    Congrats on Top 9!

  9. The starburst pattern of veggies on the top is just lovely. This would be great for an afternoon party with some nice Sauvignon Blanc or Pinot Grigio. I have the wine. Now, I just need the tart. 😉

  10. How beautiful, Linda. I love goats cheese and your use of it here just speaks to spring. I've inserted the name of the nurserys under the pictures. The gardens are open from late March until the Middle of June. They are stunning. Have a great day. Mary

    Thank you for the translation :-).

  11. Now, you know this is going to turn heads at a brunch or lunch. A gorgeous tart and perfect for a Saturday lunch outside.

  12. That is one really nice looking tart. I like the use of the goat cheese and those roasted though still juicy tomatoes would go perfectly with it.

  13. Made this yesterday and it was delicious. Thanks for another great recipe.

    Janet M

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