Goat Cheese and Spring Herb Tart

Goat-Cheese- and Spring-Herb Tart
Goat Cheese and Spring Herb Tart
Makes 1 (11-inch) tart, 8 servings
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  1. Tart Crust (recipe follows)
  2. 1 cup heavy whipping cream
  3. 4 large eggs, lightly beaten
  4. 2 egg yolks
  5. 1/2 cup chopped green onions
  6. 2 tablespoons chopped fresh parsley
  7. 2 tablespoons chopped fresh basil
  8. 1 teaspoon kosher salt
  9. 1/2 teaspoon ground black pepper
  10. 1 (4-ounce) package goat cheese, crumbled
Tart Crust
  1. 1 1/2 cups all-purpose flour
  2. 1/4 teaspoon kosher salt
  3. 3/4 cup cold unsalted butter, diced
  4. 1/2 cup ice water, strained
  1. Preheat oven to 325°.
  2. On a lightly floured surface, roll dough into a 12-inch circle. Place dough in bottom and up sides of an 11-inch tart pan with a removable bottom. Prick dough with a fork. Line dough with parchment paper, and fill with pie weights. Bake for 20 minutes; remove pie weights, and bake for 10 minutes, or until light golden brown. Remove from oven, and let cool completely.
  3. In a medium bowl, whisk together cream, eggs, and egg yolks until smooth. Add onions, parsley, basil, salt, and pepper, whisking to combine. Pour mixture into prepared crust; dot with goat-cheese crumbles. Bake for 30 to 40 minutes, or until mixture is set and lightly golden.
  4. Remove from oven, and let cool slightly; serve warm or chilled. Tart can be stored, refrigerated, in an airtight container for up to 3 days.
Tart Crust
  1. In the work bowl of a food processor, pulse together flour and salt. Add butter, and pulse until mixture is crumbly. With machine running, gradually add water through spout. Pulse just until dough comes together.
  2. Remove dough, and place on a lightly floured surface; gather loosely to form a disk. Wrap with plastic wrap, and chill for at least 30 minutes.
Victoria https://www.victoriamag.com/
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  1. I made this yesterday and it was fabulous! I did add a bit of fresh rosemary and some crumbled bacon which gave it a wonderful contrast of tastes. Because I added bacon, the next time I make this I will delete the salt ingredient as the bacon is salty enough.

    My weekend guest LOVED this and asked for the recipe!

    Bon Apetite !

    Brandon Hartford
    Te Deum Cottage


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