Goat Cheese Tart

Goat Cheese Tart

Serves 8 – 10

The topping is optional — if you’d rather not put it on, bake the tart for 40 minutes and check for doneness.


1 cup all-purpose flour

1/2 cup cornmeal

1/2 teaspoon salt

6 tablespoons cold unsalted butter, plus extra for the pan

Butter the bottom and sides of a 9-inch springform pan.  Mix the dry ingredients in a food processor, then cut the butter in small pieces, add to the mixture, and process in pulses until the mixture looks mealy and you don’t see any large pieces of butter.  Press it into the bottom of the buttered pan and refrigerate for 20 minutes.


10 ounces soft goat cheese, at room temperature

6 ounces cream cheese, at room temperature

1/4 cup heavy cream

1 tablespoon flour

2 large eggs

Finely grated zest of one lemon

2 teaspoons fresh lemon juice

1 tablespoon chopped fresh thyme

2 tablespoons chopped fresh parsley

1/4 teaspoon freshly ground black pepper

Preheat oven to 350 degrees F.  Mix the filling ingredients in a food processor until smooth.  Pour into the pan onto the chilled crust.  Bake 30 minutes, then carefully remove the tart from the oven.


2 tablespoons chopped pickled hot cherry peppers

4 large pitted dates, chopped

6 large Kalamata olives, chopped

1 tablespoon vegetable oil

Mix the topping ingredients in a small bowl, and sprinkle evenly over the top of the tart.  Press gently to get the topping to adhere and sink just slightly into the cheese mixture.  Return the tart to the oven and bake 10 – 15 minutes, until a toothpick inserted into near the center comes out clean.  Let cool and serve at room temperature.

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