Rosemary and Lemon Goat Cheese Tart

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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.

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Rosemary and Lemon Goat Cheese Tart

A super delicious tart that’s perfect for breakfast, lunch, brunch or a casual dinner. Serve it with fresh fruit or a green salad for a lovely meal.

  • Author:
  • Category: Tart

Ingredients

  • ½ 17 1/2 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

Instructions

  1. 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**.
  2. 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.
  3. 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.
  4. 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

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.



49 thoughts on “Rosemary and Lemon Goat Cheese Tart”

  • 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. 🙂

  • 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!

  • 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!

  • 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.

  • 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!

  • I was smiling from ear to ear seeing photos of well cared for animals. So often we hear horror stories but we don’t hear about the animals who have a fantastic life before well, the end.

    Your tart is divine!

  • 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!

  • 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

  • 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!

  • 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!

  • 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.

  • 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!

  • What a great way to spend the day with friends. I would love a tour of that place. The cheese sounds amazing. Your tart was the perfect way to end the day. If your husband said that, well here is another one I’m pinning 🙂

  • That looks like a fun place to visit, I’d love to try fresh cheese like that! Your tart is gorgeous and that’s a cute pig! Ya gotta chuckle at (the mental image of) the girls just flicking an ear good-bye in your direction as you all were calling to them:@)

  • What a fun day – I LOVE goats! (I would have been tempted to snatch one up and take her home.)

    This scrumptious rosemary and goat cheese tart looks irresistible! I’ll take three slices, please! 😀

  • It sounds like a great outing that was matched with some great food. The tart looks scrumptious. I hope your week is off to a great start. Blessings…Mary

  • I am sure that a visit with you is like a visit to a gourmet inn! What a cool thing you chose to do with her…the two of you look very alike. Do you see each other about once a year? How very cool to buy this at the farm then use it for dinner, and a very special dinner. LOVE your sharp pictures of the animals!! Did you notice that a goat’s pupils are rectangular?

    • You are so sweet Ginny! I think my sister is gorgeous so that’s a very nice compliment! We do see each other about once a year, hopefully more in the years to come! I had no idea a goat’s pupils were rectangular! WOW! We have an amazing Creator, don’t we?

  • Goodness Chris – you are such a wonderful writer and kitchen magician! The tart looks amazing and now on my list of must have dishes! You are a pretty great tour guide too, a/k/a goat caller, that was such a wonderful idea. Homemade goat cheese – I cannot imagine. Thanks for that lovely adventure.

  • Chris,
    What a lovely and interesting journey you had to the farm-such a pretty day! Great photos of all the little animals too-
    Making my grocery list and I will be making this tart for the hubby and I!
    Jemma

  • We have several goat cheese farms in the valley that are open to the public. It is such an enjoyable way to spend an afternoon with our local producers. Their passion rubs off on us quite easily. As for the tart it is amazing:D

  • Wow what a fabulous presentation of both the goat farm and the fabulous tart. You do such great work!

  • This is a beautiful tart, Chris! I have been looking for a few new recipes for a ladies luncheon I’m doing. I’m going to add this one to the menu! Thanks for sharing!

  • Hello Chris, I want to ask you to apologize my low level of English. Every time I visit your blog I leave with a feeling of great surprise, peace and enjoyment. I love the combination you’ve done to this tart. It has to be absolutely delicious!!
    Best wishes!!

    • You are so kind Mi Ka! I htink your English is perfect and I love that you have enjoyed the blog. You also have a very lovely blog that I enjoy visiting!

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