If you’ve been one of my beloved readers for any length of time, you know it’s no secret… I love goat cheese! I’m truly, deeply, madly in love with goat cheese. I love the creamy, tangy flavor that it lends to dishes. Like so many other cheeses, it’s lovely when paired with fruit.
This tart is the kind of tart that you can eat as a meal. Blackberries, raspberries, goat cheese and thyme, finished off with a drizzle of honey. This is not dessert, this is dinner. It’s far more savory than sweet. Also, this tart makes a perfect appetizer.
This recipe is easy, straight forward and there’s nothing fancy about it. Simple, fresh ingredients come together and just shine in this lovely tart. The tartness of the berries combine with the smooth, creamy goat cheese while the honey lends just a hint of sweetness which equals utter perfection. Not to mention, it’s just gorgeous without even trying.
*Are you a cheese-lover like me? What’s your favorite kind?
One Year Ago: August Pie
A goat cheese tart with a drizzle of honey and a sprinkle of thyme, topped with fresh raspberries and blackberries.
- 5 ounces high-quality goat cheese, at room temperature
- 3 ounces cream cheese, at room temperature
- 1 large egg
- 1 large egg yolk
- 1 teaspoon minced fresh thyme, plus addition thyme leaves for garnish
- 2 teaspoons minced lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons honey
- 1 cup raspberries
- 1 cup blackberries
- 1 cup all-purpose flour
- pinch of salt
- 7 tablespoons unsalted butter, cut into tablespoons, at room temperature (plus more for buttering tart pan)
- 3 ounces cream cheese, cut into tablespoons, at room temperature
- Combine flour and salt in a food processor fitted with a metal blade and pulse to combine. Add butter and cream cheese and pulse until the mixture begins to come together. Shape the dough into a disk. Wrap in plastic wrap and refrigerate until chilled, about 2 hours.
- Position a rack in the center of the oven and preheat to 350°F.
- Butter a 10" tart pan with removable bottom. Using fingers, press dough firmly and evenly up sides of the pan to make a pastry shell. Freeze 5 minutes.
- Mash goat cheese and cream cheese together in a medium bowl until smooth. Add egg, egg yolk, minced thyme, lemon zest, salt and pepper. Whisk until combined. Pour the filling into the chilled pastry shell.
- Bake tart until crust is golden brown and filling is puffed, about 25 minutes. Let cool for 10 minutes in pan. Remove tart from pan and transfer to a rack to cool completely.
- Just before serving, arrange the berries on top and drizzle with honey. Sprinkle with thyme leaves and serve.
Time does not include 2 hours chill time and 10 minutes cooling time. Adapted from Driscolls