Goat Cheese & Veggie Tart

After taking inspiration from Page 92 of Morgan McGlynn’s cookbook, The Modern Cheesemaker: Making & Cooking Cheeses at Home, Murray’s Chief Strategy Officer Elizabeth Chubbuck came up with this savory tart stuffed with some of our bestselling cheeses. “I love to cook but don’t always have the energy to do so at the end of the night,” she says. “I also love to eat foods with bright colors and interesting flavors. This savory tart recipe is great because it creates enough food for a couple of meals. The tart slices travel pretty well, they look good, and they taste great.”

Featuring

prep time
15minutes
assembly time
45minutes
Serves
6people

preparation & ingredients

3 Tbsp. Unsalted butter

2 Tbsp. Murray's Arbequino EVOO

3 medium Red bell peppers, sliced

2 medium Spanish onions, thinly sliced

1 medium Fennel bulb, thinly sliced

3/4 cup Vermont Creamery Crème Fraiche

1 Tbsp. White balsamic vinegar

2 Eggs

4 oz. Vermont Creamery Small Goat Log

4 oz. Murray's 18 Month Aged Comté, coarsely grated

2 sheets Frozen puff pastry

Salt

Black pepper

Preheat the oven to 400°F and remove puff pastry from the freezer and set in a cool place to thaw.

Heat the olive oil and half the butter in a pan over low-medium heat, then add the sliced onions, fennel, salt and pepper to taste. Cook for about 20 minutes, stirring occasionally until lightly browned.

When onions and fennel start to stick, add white balsamic vinegar.

Add remaining tablespoons of butter along with red peppers and cook on medium-low heat until peppers are slightly softened, stirring occasionally.

In a bowl, combine the Crème Fraîche and eggs, whisking until smooth. Crumble the goat cheese into the bowl, whisking until smooth. Grate Comte in and stir to combine. Add salt and pepper to taste.

Lay both sheets of the pastry dough over large baking sheet to form a long rectangle, gently pressing them together at the seam, and use a fork to make small holes in the pastry dough.

Place half the onion, fennel, and red peppers mix over the pastry dough, then pour over the egg and cheese mixture, and finish with the rest of the vegetables atop the tart.

Bake for 30–40 minutes until browned. Serve immediately or let cool.