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Goat Cheese & Veggie Tart

Goat Cheese & Veggie Tart

A bright and savory lunch treat
  • Goat Cheese & Veggie Tart
  • If you love cheddar, this salad is for you. Inspired by a recipe from Eric Warnstedt in July 2008 Food and Wine Magazine, it’s a bright, fresh mix of berries, caramelized onions, sauteed mushrooms, and a hearty helping of our award-winning Cavemaster Reserve Stockinghall Cheddar. Stockinghall, Murray’s first cheese developed from original recipe to the cave aging process, was awarded Best of Show at the American Cheese Society’s 2019 competition, and remains a crumbly favorite among cheddar fans.

    Goat Cheese & Veggie Tart
    A bright and savory lunch treat
    • Prep Time : 15 min
    • Cook Time : 45 min
    • Total Time : 55 min
    • Serves 6

    Ingredients

    Directions

    1. Preheat the oven to 400°F and remove puff pastry from the freezer and set in a cool place to thaw.
    2. Heat the olive oil and half the butter in a pan over low-medium heat, then add the sliced onions, fennel, salt and pepper to taste. Cook for about 20 minutes, stirring occasionally until lightly browned.
    3. When onions and fennel start to stick, add white balsamic vinegar.
    4. Add remaining tablespoons of butter along with red peppers and cook on medium-low heat until peppers are slightly softened, stirring occasionally.
    5. In a bowl, combine the Crème Fraîche and eggs, whisking until smooth. Crumble the goat cheese into the bowl, whisking until smooth. Grate Comte in and stir to combine. Add salt and pepper to taste.
    6. Lay both sheets of the pastry dough over large baking sheet to form a long rectangle, gently pressing them together at the seam, and use a fork to make small holes in the pastry dough.
    7. Place half the onion, fennel, and red peppers mix over the pastry dough, then pour over the egg and cheese mixture, and finish with the rest of the vegetables atop the tart.
    8. Bake for 30–40 minutes until browned. Serve immediately or let cool.

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