Herbed Truffle Goat Cheese Tart | Recipeish | Gustus Vitae
- Yield: Serves 4 (though we'd recommend some sides to go with it).
- Time: 1 hour 10, including 45 minutes unattended.
- Storage Notes: Best if enjoyed that evening, within about 4 hours.
- Difficulty: Easy.
This one's a lovely dinner for 2, or a lovely appetizer to bring to a party: it transports well, so this is a great one to make the morning of, and bring to a friend's house in the evening .
The puff pastry makes the whole thing a breeze to make, and it's just as good one hour out of the oven as it is in four - meaning if your guests are late, or everyone's engaged in conversation over a bottle of cold wine, no worries, it'll wait for you and be just as delicious.
The toppings are infinitely flexible too: use what you like and what you have; artichokes, or sautéed onions, or olives, whatever you like. We tend to use mostly asparagus, but that's just us.
Ingredients
- 2 Sheets puff pastry
- 1 Cup créme fraîche
- 1 Cup crumbled goat cheese
- 1 Whole tin Herbed Truffle Seasoning
- 1/2 Cup Parmesan cheese
- Around 1/2 Cup extra virgin olive oil
- 5 Cloves of garlic
- 1 Tbs lemon zest
- Around 10-15 asparagus'
- Around 5-8 cherry tomatoes
- 1 egg
- 1/3 of a red onion
- 1 Tbs Crushed Red Pepper Flakes
Directions
- Remove puff pastry from freezer to start the defrosting process, and preheat oven to 450F.
- Slice onion into small slivers, and, with a bit of olive oil and a sprinkle of Herbed Truffle Seasoning on a sauté pan, begin caramelizing.
- Using a grater, finely grate both lemons and garlic, and reserve.
- Beat egg, and reserve.
- Trim asparagus. If they're thin, great, if not, slice in half lengthwise.
- In a large mixing bowl, combine egg, garlic, lemon zest, goat cheese, and 2 Tbs Herbed Truffle Seasoning.
- Add in créme fraîche, and combine everything together.
- Check on the puff pastry - if it's not thawed, wrap in a moist paper towel, and microwave on high for about 15 seconds.
- Cover a large baking tray with wax paper.
- Roll out both slices of puff pastry on the wax paper. You'll have a bit of excess - just trim it off.
- Score, but don't cut through, a perimeter around 1/2" around the edges.
- Using a large spoon, cover the 'inside' portion of the puff pasty with cheese mix, as evenly as you can.
- Loosely, arrange what you like: asparagus, tomatoes, onions.
- Brush crust with olive oil, and drizzle over middle.
- Sprinkle with a bit more Herbed Truffle Seasoning and a small handful of Parmesan, and pop in the oven for 25 minutes.
- Remove, and allow to cool for a further 25 minutes.
- When you're ready, transfer to a big cutting board, sprinkle with a bit of Crushed Red Pepper and a bit more Parmesan, as well as a final drizzle of olive oil, slice into squares, serve, and devour.