This Goat Cheese & Herb Tart pairs beautifully with a chilled glass of Rosé. The creamy, tangy goat cheese, fresh herbs, and flaky pastry create a light yet flavorful dish that complements the bright acidity and red berry notes of the wine.
Ingredients
- 1 sheet puff pastry, thawed
- 4 oz goat cheese, softened
- ½ cup ricotta cheese
- 1 egg
- 1 tbsp heavy cream
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh chives, finely chopped
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil (for brushing)
- ½ cup cherry tomatoes, halved (optional)
- Honey for drizzling (optional)
Directions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out the puff pastry slightly and place it on the prepared baking sheet.
In a bowl, mix goat cheese, ricotta, egg, heavy cream, salt, and pepper until smooth.
Spread the cheese mixture evenly over the pastry, leaving a ½-inch border.
Sprinkle the chopped herbs over the top. Add cherry tomatoes if using.
Brush the edges of the pastry with olive oil.
Bake for 20-25 minutes or until the crust is golden and the cheese is slightly puffed.
Drizzle with honey for a touch of sweetness and serve warm or at room temperature.