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.
Calories:
Ingredients
- 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
Instructions
- 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**.
- 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.
- 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.
- 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.
~ *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.
