French · Lunch
Goat Cheese and Herb Tart
A single-portion open tart of buttery shortcrust filled with soft goat cheese, egg, cream, and fresh herbs, baked until the custard sets and the top browns lightly. Chives, thyme, and parsley bring grassy, tangy notes balanced against a green side salad dressed simply with lemon and olive oil.
$4
20 minsPrep
28 minsCook
48 minsTotal
MediumLevel
Nutrition per serving
421Calories
13.2gProtein
30.1gFat
24.8gCarbs
1.2gSugar
1.8gFiber
668mgSodium
289mgChol
17.8gSat Fat
245mgPotassium
192mgCalcium
2.1mgIron
0.6mcgVitamin B12
5.1mgVitamin C
vegetarian
low-calorie
herb-salt
hidden-gems
vegetarian
Instructions
1
Prep
Finely chop the chives and parsley. Rub cold butter cubes into flour and salt with your fingertips until resembling coarse breadcrumbs, then stir in ice water until dough just comes together.
2
Chill
Press dough into a disc, wrap, and refrigerate for 20 minutes until firm enough to roll without sticking.
3
Build
Roll chilled dough on floured surface into a 1/4-inch circle and press into a 5-inch tart tin, trimming excess and pricking base with a fork.
4
Bake
Blind-bake at 375°F for 12 minutes with parchment and pie weights until edges look dry, then remove weights and bake 5 minutes more until base is set.
5
Whisk
Whisk egg, heavy cream, salt, and pepper together until smooth, then stir in crumbled goat cheese, chopped chives, thyme, and parsley.
6
Bake
Pour filling into warm tart shell and bake at 375°F for 16 to 18 minutes until custard is puffed and set with slight wobble only at center.
7
Rest
Let tart cool in tin on wire rack for 5 minutes until filling finishes setting before slicing.
8
Toss
Toss arugula with olive oil and lemon juice until lightly coated.
9
Plate
Slide tart onto plate and serve alongside dressed arugula.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g goat cheese
- 22 large eggs
- 1/2 cup120ml heavy cream
- 2 tbsp2 tbsp fresh chives
- 2 tsp2 tsp fresh thyme leaves
- 2 tbsp2 tbsp fresh parsley
- 2/3 cup86g all-purpose flour
- 3 tbsp42g butter
- 2 tbsp30ml ice water
- 1/4 tsp1/4 tsp salt, for the dough
- 1/4 tsp1/4 tsp salt, for the filling
- 2 pinch2 pinch black pepper
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp lemon juice
- 22 small handful arugula
