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Artichoke and Goat Cheese Tart

Artichoke and Goat Cheese Tart
Recipe Date:
December 27, 2016
Cook Time:
Imperial (US)
  • 1 cup all purpose wheat or white flour
  • 1 tsp salt
  • 3 ozs butter, diced and cold
  • 1/4 cup cup water, very cold
  • 8 ozs goat cheese (chèvre), room temperature
  • 1 lemon, zest
  • 1/2 cup artichokes hearts, drained, remove excess leaves and rough chop
  • 1 tsp salt
  • 1/2 tsp ground white pepper
  • 1 egg, beaten
  • 1 tsp coarse salt
  • 1 tbsp chives, thin sliced

To make the dough, place the flour and salt in a mixer with the paddle attachment. Turn the mixer on low and slowly add the diced butter until it’s a sand consistency. Add the water and mix just until the dough comes together. Remove the dough onto a lightly flour surface, flatten out evenly, wrap in plastic and chill for an hour. On a well floured surface roll out the dough until the thickness of quarter. Using a 3-inch ring cutter, cut out rounds and place on a sheet tray lined with parchment paper. Refrigerate immediately.

In a bowl combine the artichoke hearts, goat cheese, lemon zest, salt and white pepper, mix well. Place the bowl in the refrigerator for 30 minutes. Preheat the oven to 425ºF. Remove the filling from the refrigerator, using a teaspoon scoop out portions for the filling of the tarts. Place the portions on a plate lined with parchment paper and refrigerate. To assemble the tarts pull 5 pieces of the dough rounds out of the refrigerator at a time and place on a floured work surface. Place the portioned filling in the middle of the dough. Fold the edges of the dough over to partially cover the filling. Place the finished tarts on the sheet tray lined with parchment paper. Repeat the process until all the tarts are filled.

Brush the outside of the pastry with the beaten egg and top with salt. Place the sheet tray in the middle of the preheated oven and bake for 10 to15 minutes until pastry is golden brown. Garnish with chives and serve on a platter.

Take a look at our recommended pairing below.