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
products in this recipe
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