Puff pastry tarts are a blank canvas for creativity! Goat cheese and fresh herbs are such a great pairing for most summer vegetables that it’s easy to find inspiration from what’s in season at farm stands and farm markets. We went with always-abundant zucchini from Who Cooks for You Farm and some late-season asparagus, but please feel free to try any of your favorite veggies. We were also very generous with sprinkles of microgreens from Lettuce Ladies and cheese from Goat Rodeo.
What is a Herbed Goat Cheese?
Herbed goat cheese is a soft, tangy cheese made from goat’s milk and blended with a variety of fresh or dried herbs, such as thyme, rosemary, basil, chives, or dill. The creamy texture of the goat cheese pairs beautifully with the earthy, aromatic flavors of the herbs, creating a spreadable, flavorful cheese that’s both versatile and vibrant.
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Herbed Goat Cheese Tart with Summer Vegetables
- Yield: Serves 6 people 1x
Description
Puff pastry tarts are a blank canvas for creativity.
Ingredients
- 6 oz Goat Rodeo fresh chevre (from Goat Rodeo Farm & Dairy)
- 4 oz ricotta
- Chopped fresh herbs, 1-2 tsp each; dill, thyme, chives, oregano (from Dillner Family Farms, Harvest Valley Farms, Bloomfield Farmers Market, Trax Farms Market, Triple B farms, Soergel Orchards, Shenot Farm & Market)
- Salt and pepper to taste
- Frozen puff pastry sheet, thawed (Dufour brand if you can find it)
- 1–2 small zucchini, thinly sliced (yellow squash, asparagus, or other veggies, are also great) (from Dillner Family Farms, Harvest Valley Farms, Bloomfield Farmers Market, Trax Farms Market, Triple B farms, Soergel Orchards, Shenot Farm & Market)
- 1 egg (for egg wash)
- Olive oil for drizzling
Instructions
- Thaw puff pastry sheet in fridge 2-3 hours before prepping dish
- Preheat oven to 400 degrees.
- Thinly slice zucchini, or other fresh vegetable, layer on cooling rack and lightly salt and let sit to extract water, approximately 30 minutes. Pat dry with paper towel
- In a medium bowl, mix together goat cheese, ricotta, herbs, salt and pepper, mix well.
- On a lightly floured surface, roll out sheet of puff pastry and cut into 6 equal rectangles. Place on parchment lined sheet tray. Keep cold in fridge until ready to use.
- Using one puff pastry rectangle at a time, score a border around all 4 edges, dock middle of pastry with a fork to keep middle from puffing up while baking.
- Spread herbed goat cheese mixture over center of puff pastry, add layer of sliced zucchini, add light drizzle of olive oil, fresh cracked pepper and flake salt.
- Brush edge of puff pastry with egg wash.
- Bake tarts for 15-17 minutes until golden brown. Let cool before serving.
Tip: The herbed goat cheese makes a great base for other vegetables in season; asparagus, stalks of Swiss chard, carrot ribbons, sliced radishes.
Recipe by Lauren Bohl White, Local Provisions
Styling by Keith Recker
Photography by Dave Bryce
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