Bushra Griffith
Goat's cheese tarts are a delicious appetiser or main course, and can be made in under an hour. The key to a great goat's cheese tart is in the quality of the ingredients—a good, mild and creamy goat's cheese is essential. The tang of goat's cheese is perfectly balanced by the sweetness of caramelised onions or roasted cherry tomatoes, and the earthiness of fresh thyme. The pastry should be light, crisp and flaky, and can be made with butter, flour, Parmesan and a pinch of cayenne pepper. The tarts can be served warm or cold, and are a great dish to make ahead of time and freeze.
| Characteristics | Values |
|---|---|
| Type of Dish | Appetizer, First Course, Main Course |
| Ingredients | Goat's Cheese, Cherry Tomatoes, Red Onions, Butter, Olive Oil, Sugar, Balsamic Vinegar, Thyme, Star Anise, Eggs, Milk, Cream, Nutmeg, Salt, Pepper, Honey, Rosemary, Pastry, Pesto, Parmesan Cheese, Caraway Seeds, Mustard, Cayenne Pepper, Flour, Water |
| Preparation Time | 5 minutes |
| Cook Time | 15-30 minutes |
| Oven Temperature | 180°C/350°F/Gas mark 4 or 220°C/fan 200°C/gas 7 or 400°F (205°C) |
| Serving Temperature | Warm or Cold |
| Storage | Refrigerate leftovers for up to 2 days or freeze |
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What You'll Learn
Choosing the right goat's cheese
Flavour
The flavour of goat's cheese can range from mild and creamy to tangy and sharp. For a goat's cheese tart, a mild and creamy cheese is often preferred as it provides a nice balance against other ingredients, such as sweet cherry tomatoes or caramelised onions. A milder cheese will also be more palatable to a wider range of guests, especially those who are not typically fans of goat's cheese.
Quality
It is important to buy the best quality goat's cheese you can afford. This will ensure that your tart tastes as good as it possibly can. Look for a cheese that is firm but creamy, with a smooth texture. Hard, dry cheese is best avoided as it can be difficult to crumble or spread.
Type
There are many different types of goat's cheese available, from fresh and soft to aged and hard. For a goat's cheese tart, a soft and creamy cheese is typically used. Fresh goat's cheese, also known as chèvre, is mild in flavour and can be easily crumbled or spread over the pastry. Aged goat's cheeses, such as Payoyo, can also be used, providing a more intense flavour.
Quantity
When making a goat's cheese tart, it is important to use enough cheese to ensure a good balance of flavours. A general rule of thumb is to use around 1/2 teaspoon of crumbled goat's cheese per tartlet, or a thin layer of cheese for a larger tart. However, this can be adjusted to your personal preference. If you are using a strong, aged goat's cheese, you may want to use less than you would with a milder variety.
Presentation
The way you present your goat's cheese can also affect the overall taste and appearance of the dish. Some people like to crumble the goat's cheese over the tart, creating a rustic and hearty look. Others prefer to slice or spread the cheese, creating a more elegant and refined presentation.
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Preparing the pastry
To prepare the pastry, start by rolling it out on a lightly floured surface. If you are making individual tarts, use a cookie cutter to cut out circles of pastry that are about 3 inches wide. Place the pastry circles on a baking sheet or in a muffin tin to create your tart bases.
If you are making a larger goat's cheese tart, roll the pastry out into a large rectangle and place it on a parchment-lined baking tray. Use a sharp knife to score an edge along the pastry, about 1 cm in from the edge. This will create a border for your tart.
Once you have prepared the pastry, it is important to chill it in the fridge before baking. This will help the pastry to maintain its shape and texture during baking. To ensure a light and flaky texture, it is also important to use cold butter and water when making your pastry dough.
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Caramelising the onions
Caramelising onions is a great way to add a sweet and sticky element to your goat's cheese tart. The process is simple but requires patience and attention to ensure the onions don't burn.
First, slice your onions very thinly. This will help them cook evenly and fit inside your mini tarts. You can use a combination of yellow and red onions, as suggested by Entertaining with Beth, for a unique flavour profile. Yellow onions have a stronger savoury flavour, while red onions are slightly sweeter.
Next, melt some butter in a large, deep frying pan over medium heat. Add your onions and stir them through, ensuring they are well-coated. Cover the pan with a lid and let the onions cook gently for about 10 minutes until they have softened.
Once the onions are softened, remove the lid and add sugar, stirring to combine. You can also add other ingredients like balsamic vinegar, thyme, and star anise for additional flavour. Continue cooking the onions, uncovered, for another 15 to 20 minutes, stirring frequently, until all the liquid has evaporated and the onions have turned a golden colour.
At this point, your caramelised onions should be soft and sticky, and ready to be used in your goat's cheese tart. Remember to let them cool slightly before adding them to your pastry cases to avoid melting the pastry.
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Adding toppings
There are many different toppings you can add to a goat's cheese tart. A popular option is to use caramelised red onions. To make this topping, start by thinly slicing some red onions and sautéing them in olive oil until they are soft and caramelised. Then, add balsamic vinegar, honey, salt, pepper, and rosemary, and cook until the vinegar has evaporated. You can also add some sugar to the onions while they are cooking to enhance their sweetness.
Another option for a topping is to use roasted cherry tomatoes. To prepare these, slice some firm but ripe cherry tomatoes in half and toss them in olive oil and balsamic vinegar. Roast them in the oven until they are just burst. You can also add other ingredients such as pesto, red onions, or hard Italian cheese to your tart. Simply spread the pesto over the pastry, sprinkle over the cheese, and scatter the onions and tomatoes on top.
Finally, you can add some fresh herbs to your tart before baking. Thyme is a popular choice, but you could also try rosemary or star anise. Simply scatter the herbs over the top of your tart before baking, or garnish with a sprig of rosemary.
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Baking the tart
The key to a well-baked goat's cheese tart is a light, flaky, and puffed-up pastry. To achieve this, it is important to ensure that the pastry is properly chilled before baking. Place the tin in the fridge to keep the pastry and cheese chilled while you cook the other ingredients. If the pastry gets too warm, it will melt instead of puffing up.
When you are ready to bake, first brush the edges of the tart with milk. Then, place the tin on the top shelf of an oven preheated to 205°C (400°F) or 220°C/fan 200°C/gas 7. Bake for 10 to 20 minutes, keeping an eye on the tart to ensure that the pastry rises and turns golden brown around the edges, and that the cheese has melted.
The goat's cheese tart is best served warm, although it can also be served cold. If you have leftovers, store them in the fridge for a day or two, and then warm them up in the oven or microwave before serving.
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Frequently asked questions
You will need goat's cheese, pastry, butter, olive oil, salt, pepper, honey, rosemary, balsamic vinegar, and red onions. You can also add cherry tomatoes, pesto, and thyme.
First, make sure your butter and water are very cold. Then, sift the flour into a large bowl and add the butter. Cut it into the flour with a knife until it is fairly evenly blended, then add the parmesan, mustard, and a pinch of cayenne pepper. Finally, add about 1½ tablespoons of cold water to make a smooth dough, and bring it together with your fingertips.
Slice the onions thinly and sauté them in olive oil until they are soft and caramelized. Then, add vinegar and cook until it evaporates. After that, add honey, salt, pepper, and rosemary.
Cut out circles of pastry with a cookie cutter and place them into a muffin tin. Sprinkle crumbled goat's cheese into the tarts and top with the onion mixture.
Preheat the oven to 400°F (205°C) and bake the tarts for 10-12 minutes, or until the pastry is golden brown and the cheese is melted.
