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We had some special visitors a few weeks ago at The Café, my sister Marlene and her husband, John. Scott and I were thrilled, as we live too many miles apart and sadly, don't get to see each other nearly often enough.
I wanted to plan something fun and unique for their short time with us ............... something that would show them the beauty of North Carolina at this glorious time of the year and allow us to enjoy each other's company at the same time ...........
............... I'd heard that there were some interesting goat farms in the fairly near vicinity and, after a bit of research and a few phone calls, I was able to make an arrangement for a tour.
The day turned out bright, warm and sunny with lovely hues of vibrant spring green bursting out here, there and everywhere as we set out on our adventure. The sky was a brilliant clear Carolina blue (that's what we call the prettiest, clearest skies here) and we wound our way up hill and down dale through the lovely countryside. About forty minutes minutes later, we found ourselves driving down the road leading to the Elodie Goat Farm.
A large, picturesque field dotted with muli-colored nanny goats (females), lazily feeding at the far end greeted us as we pulled in. We called to them, trying to coerce at least a few into coming close, but to no avail ................ then along came Dave, the owner and proprietor of Elodie Farm, to greet us. "Would you like me to call them?"We responded, "Yes, please!". Two words in a sing-songy voice, that's all it took. "Here goat!" was all he had to say and they came running, leaving us "city-slickers" dumbfounded.
We spent a delightful two hours touring the charming farm; from the kitchen where the cheese is made (every kind of goat cheese you can imagine) to the milking house, the "birth center" and the picturesque, historic farmhouse where local chefs from some of the finest area restaurants prepare fabulous goat cheese-themed dinners for guests from near and far.
I never really thought I would use the word "beautiful" to describe pigs and chickens, but we saw beautiful plump, happy pigs in shades of gray and black, grazing in the warm sunshine, unaware or uninterested in the citified visitors who found them quite captivating. A plethora of chickens in an array of gorgeous colors and textures pecked merrily away as if they were savoring the beautiful spring day after a long, cold winter.
At the conclusion of a great tour, Dave handed us two small paper sacks. Peeking inside I was thrilled to find two logs of his creamy Chévre and a container of goat cheese Feta. I could hardly wait to get home....... my imagination was already whirring.
When we got back to the car, we noticed that, again, the goats had meandered to the far end of the pasture and were relaxing in the early afternoon shade. My sister and I were quite positive that, after our extensive tour, we'd surely be a bit more successful in calling the goats over to us, for one last goodbye. After all, we'd heard exactly how it's done. "Here goat!", "Here goat!", "HERE GOAT!" we yelled (literally at the top of our lungs) ................. not even a blink of an eye in acknowledgement came from these fuzzy, four-footed females! We might as well have been chopped liver as far as they were concerned .................... oh well, as they say, some things are just better left to the experts!
That evening, I fixed a simple salad to go with our dinner and scattered it with a bit of my prized Elodie Farm Chévre. Oh my! It was amazing, unlike any goat cheese I've purchased, even at the gourmet market. It's smooth, creamy and mild, with a melt-in-your-mouth deliciousness. We savored every bite!
I decided to do something fun with the rest of my loot. I let the delicious, creamy cheese star in this wonderful Rosemary and Lemon Goat Cheese Tart
With a simple puff pastry crust, lots of red and yellow cherry tomatoes, fresh eggs and a generous splash of half and half. I knew I had a hit when my husband (and chief taste-tester) declared that this one is on his list of top-five favorite dishes. Wow, that was a super compliment!
This yummy tart would be perfect for breakfast, brunch or dinner. I served it with a simple arugula salad with a lemon/shallot vinaigrette for lunch one day and we were thrilled to have the leftovers for dinner the following evening.
This Rosemary and Lemon Goat Cheese Tart would also be wonderful with seasonal fruit and freshly baked muffins (perfect for Mother's Day!). It's light, yet filling and bursting with delicious flavor. I wouldn't be at all surprised if it became a favorite at your house too!
P.S. Oh and if you live anywhere nearby, I'd highly encourage you to visit the Elodie Goat Farm! You can check out the website for details. Dave and his wonderful array of fine Elodie Farm Goat Cheeses can also be found at the Durham Farmers Market on Wednesdays and Saturdays.
- ½ 17 ½ ounce package puff pastry** 1 sheet, thawed according to package directions
- 1 pint yellow cherry tomatoes
- 1 pint red cherry tomatoes
- 4 eggs
- 1 cup half and half
- zest of 1 lemon
- 2 teaspoons fresh finely chopped rosemary
- 1 teaspoon kosher salt
- fresh ground black pepper
- 1 cup finely grated parmesan cheese
- 4 ounces goat cheese
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Preheat oven to 425°F. Roll puff pastry to an approximately 13-inch square. Transfer to 11-inch diameter tart pan with a removable bottom*. Trim edges and place in freezer for at least, 15 minutes**.
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In a medium bowl, combine eggs, half-and-half, lemon zest, 1 teaspoon chopped rosemary, salt and a generous grind or pinch of pepper. Whisk to combine. Add parmesan cheese and whisk again.
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Remove tart shell from the freezer. Add both types of cherry tomatoes to tart shell. Pour egg mixture over tomatoes and dot evenly with goat cheese.
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Place tart in preheated oven and bake until crust is golden brown and filling is set, about 25 -30 minutes. Cool 10 minutes before serving. Garnish with chopped rosemary and other herbs, if desired
Notes:
~ *If your tart pan is smaller than 11 inches, roll puff pastry out accordingly. You may not need all of the filling, just fill to within a quarter inch of the top. Tart can also be made in a ceramic quiche pan or a glass pie dish. Roll out puff pastry to fit pan with slight overhang for trimming and fill to within a quarter inch of the top
~ ** The only secret to working with puff pastry is to keep it cold. Thaw it only till it's soft enough to roll. Returning it to the freezer after you've assembled your tart will also help it perform well.
Tracy says
Another delicious recipe! Great combination of flavors and really easy and fast to prepare. Thank you!
Chris Scheuer says
Thanks, Tracy!
Erin Dee says
Eeeee! Animal pictures! On your blog! I love finding unexpected pictures on food blogs. Food is nice, yes. But sometimes it's fun when something like this pops up! It sounds like a fun visit at the goat farm. Thanks for sharing the pictures. 🙂
eatgreatbegreat says
This tart sounds amazing! Yummy!
Erin @ Dinners, Dishes, and Desserts says
What a great trip to the farm! So many great things to see and learn about there. I can only imagine how fresh and amazing the cheese is for this tart!
Andrea_TheKitchenLioness says
Chris, what a fun trip to a goat farm - your post is exactly about the kinds of things I like, visiting a farm or manufacturer, learning a lot about the way they operate, buying their produce, bringing it home and preparing something special with it, all the while thinking about all the hard work that goes into producing delicious foods. And the fabulous goat cheese tart that you prepared looks out of this world delicious! Really enjoyed this post!
Debra Eliotseats says
A great summer tart! We have a goat farm close to us that I have been meaning to visit. They also do a cheese making course. Beautiful is the word that came to mind many times as I looked at your fab pics!
Mary Hirsch says
This is definitely a must-try for me. It's something I'd make for myself for dinner......with leftovers or for a small supper party - adding a salad, muffin and sugary dessert. It's so pretty also. I must admit, Chris, that when I think of visiting North Caroline, my first thought is not "Oh, let's go visit a goat farm." The Biltmore? Cruising along the Blur Ridge Parkway?The Smokies?But, a goat farm? Probably wouldn't have thought of that. However, I am an Iowa girl and I think ALL farm animals are beautiful.
Laurel y Menta says
It has to be absolutely delicious!!
Best wishes!!
The Mom Chef says
Oh my, Chris! There's nothing about this post that I don't love. I need to look up that farm. Next time we head to my in-laws I'll try to stop by there. It looks like a serene, wonderful place (and there, of course, the cheese aspect). 🙂
I can't believe how gorgeous that tart is. Heck yeah, your husband better say it's one of the best...how could it not be. I haven't eaten yet today and my tummy's in full growling mode now, thanks to you!
Pam says
What a great day! The tart looks flavorful and so delicious.
Juliana Loh (@bilbaobab) says
So lovely you got to visit the farm! Yum, thanks for sharing this, i'm going to try with rosemary and lemon next time which will definitely accelerate the flavours!
pamela says
Love going to Elodie Farm and seeing Dave & his goats! Been to Dinner on the Porch and its always fabulous!
pamela says
Absolutely love visiting Elodie Farm and seeing Dave! Been to their Dinners on the Porch and they are wonderful! So much fun!
Ms Lemon of Make Mine Lemon says
It is always fun to go anywhere with a sister. This tart is absolutely gorgeous. I am pinning it for brunch with my sister.
Fran @ G'day Souffle' says
Chris, I usually make my tarts with traditional pie crust, but using puff pastry would give the tart a nice light texture. Never thought of that, thanks!!
Jen Laceda | Tartine and Apron Strings says
How do you stay so slim with all the good food you're making?!? I am sure this savory tart tastes as good as it looks! I can't deny it...I have sort of a crush on this tart! So colourful, like a sunshine-y summer day!
Lisa {Authentic Suburban Gourmet } says
You are so correct - what a beautiful place! I agree with Liz - love the photo of the pig! This tart looks so divine and just wish I could have it right now. Just got home from work and after a long day would just love something delicious like your tart to arrive at my table. Hope you have a great week!
Elisabeth Foodandthrift says
Love all the photos you shared from that beautiful farm, and those farm animals are so cute! Glad you spent a nice time with your sister!
Your tart is absolutely gorgeous...superb flavor with the fresh goat cheese and the yellow cherry tomatoes! Thanks for sharing!
www.you-made-that.com says
What a lovely post Chris. I love the photos of your little trip especially the pig one and the 2 goats. How nice to receive a treat in the paper sack of homemade goat cheese. Your recipe looks delicious, wishing I had some right now.
Liz Berg says
What fantastic photos from the farm...I love the "mug" on that pig. And what a marvelous tart with fresh goat cheese...it's a must try when I start seeing heirloom tomatoes around here 🙂 Enjoy the time with your sister!
Inside a British Mum's Kitchen says
What fun! I feel like I've had a trip to the farm too! the tart looks AMAZING! I can only imagine how great that cheese tasted!
Mary x
scrambledhenfruit says
What a gorgeous tart! It's so special to visit with sisters, and it looks like you had a wonderful destination- the little goats are so cute! 🙂