French Recipe: How to Make Goat Cheese Tarts
Easy to make, and the perfect appetizers to compliment a glass of French rosé. These goat cheese tarts are layered in flavor with buttery, flaky puff pastry, tangy goat cheese, caramelized shallots, fresh thyme, toasted walnuts, and honey. Keep scrolling to get the recipe!
- 1 sheet frozen puff pastry, thawed in the refrigerator in advance
- 8 oz goat cheese
- 1 egg
- 3 shallots
- 1/2 cup walnuts, crushed or chopped
- fresh thyme
- olive oil
- red wine vinegar
Pre-heat the oven to 400°F. Cut the shallots using a rolling chop so that you have uneven pieces. Avoid slicing the shallots thinly. Place in a baking dish. Drizzle with olive oil to coat and a splash of red wine vinegar. Season with a pinch of salt and 3-4 thyme sprigs. Roast in the oven for 30 minutes, stirring the shallots every 10 minutes to avoid browning or burning. Remove from the oven and set aside.
Pre-heat oven to 425°F. Using a rolling pin, roll out the sheet of puff pastry dough to about double the size. Be sure to dust your working surface and the rolling pin with a bit of flour first. If you don’t have a rolling pin, a wine bottle works just fine. Cut 6 (5-inch) circles from the puff pastry. I use the top of a small pot to cut even circles.
Gently score a 1/4 inch border within each of the puff pastry circles using a knife. Fill the center of each circle with shallots. Sprinkle on the crushed walnuts, then crumble about 1.5-2 tbsp of goat cheese on top. If you have walnuts left over, sprinkle the remainder on top of the goat cheese. Drizzle each pastry with a bit of honey.
Scramble the egg with a splash of water to make an egg wash. Brush the egg wash along the puff pastry edges. Bake in the oven for 18-20 minutes at 425°F until the edges are golden brown.
Sprinkle each baked tart with fresh thyme and drizzle again with honey.
For full recipe and more details visit Palm & Vine
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