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Friday, September 13, 2013

Goat cheese, lemon scallions and walnut tart

The crunchy tart above can't be easier to make at home when you have guests coming over, since it uses a sheet of store-bought puff pastry conveniently stored in the freezer for such occasions. On it are spread lemony scallions, soft crumbled goat cheese, thyme, parsley and crushed walnuts. Everything is baked together until the flavors enhance and the base becomes crunchy. Serve it warm or cold, cut into large squares, and it will be lovely either way. Enjoy.

Note: the goat cheese used for this recipe shouldn't be the Gouda type, or moldy chevre, but more like the cream cheese or spreadable variety. It makes for a softer and creamier finish. :)
Recipe inspired from here.

Last year: Banana American pancakes with agave syrup and almonds.
Two years ago: Baby making and no cooking :).

  • 400 g puff pastry (taken out of the freezer and de-frozen at room temperature or in the fridge)
  • 2 large bunches of scallions
  • a bit of olive oil
  • a slice of butter
  • juice and zest from one lemon
  • salt and pepper to taste
  • 150 g fresh spreadable goat cheese
  • 1 teaspoon thyme leaves
  • a handful of fresh parsley
  • 50 g lightly chopped walnuts.

Pre-heat oven to 180 degrees C. Line a large baking tray with baking paper (or not, if it's non-stick) and roll out the puff pastry in a rectangle that fits it. Use a knife to draw edges all around, but careful not to cut all the way. Prick it with a fork all over the inside of the drawn edges.

Heat the olive oil and butter in a large pan and add the sliced-chopped scallions: white parts first, followed by the green parts after a few minutes.

 Add the lemon juice and zest, season with salt and pepper. Cook them on low heat, stirring once in a while, until softened (about 5 minutes). Transfer the contents of the pan on top of the tart base, making sure it's spread evenly. 

Top with the crumbled goat cheese, the thyme, the chopped parsley and the walnuts.

Put it in the oven and bake it for 20-25 minutes until the pastry is crunchy all over and looks golden. Take out, allow to cool a bit, slice and dig in! :)

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