Thyme Goat Cheese Tart with Fresh Berries

by FoodBabbles on August 9, 2012

Post image for Thyme Goat Cheese Tart with Fresh Berries

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.

Thyme Goat Cheese Tart -

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.

Thyme Goat Cheese Tart 3

*Are you a cheese-lover like me? What’s your favorite kind?



One Year Ago: August Pie

Thyme Goat Cheese Tart with Fresh Berries

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 8-12 slices

Thyme Goat Cheese Tart with Fresh Berries

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
  • Crust:
  • 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


  1. 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.
  2. Position a rack in the center of the oven and preheat to 350°F.
  3. 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.
  4. 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.
  5. 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.
  6. Just before serving, arrange the berries on top and drizzle with honey. Sprinkle with thyme leaves and serve.
  7. Enjoy!


Time does not include 2 hours chill time and 10 minutes cooling time. Adapted from Driscolls

{ 14 comments… read them below or add one }

Jamie August 9, 2012 at 1:27 pm

This is amazing! I love goat cheese and I know how well it goes with fruit and berries. I must try this! Beautiful!


Kate August 9, 2012 at 4:46 pm

Thank you so much for your kind words Jamie! I’m so glad you like this tart. It was truly a divine dish. Hope you like it!


Anna @ hiddenponies August 10, 2012 at 11:16 am

This is so interesting, I love that it’s still savoury enough to be dinner!


Kate August 10, 2012 at 2:56 pm

It absolutely could be dinner! It’s only slightly sweet from the drizzle of honey and the berries but the tart itself is savory and oh so very very good!


Christine August 10, 2012 at 1:07 pm

yum…. wondering if pear slices would be good with this as well, what do you think Kate? I cannot have seeds in fruit (boo!) so I have to sub…..


Kate August 10, 2012 at 2:58 pm

I definitely think pears would work well. I bet it would taste wonderful. Pears, goat cheese… sounds good to me! If you make it, let me know how it turned out. I’m so curious now. Great idea!


Christine August 10, 2012 at 3:50 pm

I will let you know! I did do a gorgonzola pear tart once, that was not a good cheese to do a tart with, oh yuck.


Kate August 14, 2012 at 1:38 pm

Ha! I bet that was a bit much but it was worth a shot, right? Sometimes things we think won’t work out are wonderful.


Lisa August 11, 2012 at 2:49 am

Goat cheese with fruit is so underrated..I love it and your tart is gorgeous, Kate! It can be a dessert or a cheese plate app or dessert! OR, itr can be anything you want it to be lol I would love a huge slice right now!


Kate August 14, 2012 at 1:39 pm

Thanks so much Lisa!! And it really can be anything you want it to be. It’s perfect for entertaining for that very reason.


suzanne September 7, 2012 at 9:06 pm

Love this and must say it’s almost too beautiful to eat!! The goat cheese, thyme and berries are a gorgeous combination of flavors!


Kate September 8, 2012 at 8:48 pm

Thanks Suzanne! It was gorgeous but trust me, you’ll want to eat it! 😉


Rachel @ I Love My Disorganized Life June 5, 2013 at 1:52 am

Such an incredible combination, Kate. I do love cheese. A little too much, maybe. I love all kinds!


Kate June 6, 2013 at 1:53 pm

Oh you and me both Rachel! It’s a dangerous love.


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