Goat Cheese Tart With Pomegranate And Mache

Goat Cheese Tart With Pomegranate And Mâche

(adapted from The New England Kitchen)

A perfect fall starter, this warm goat cheese tart gets a vibrant, flavor-packed topping of mâche, pomegranate seeds, and apple slices.

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Prep Time: 1 hour 30 minutes (including chilling time)

Cook Time: 30 minutes

Yield: 4 servings



3/4 cup all-purpose flour

1/8 teaspoon kosher salt

4½ tablespoons unsalted butter, cut into pieces

1 large egg yolk

2 tablespoons heavy cream


4 ounces soft Vermont goat cheese

2½ ounces heavy cream

1 large egg

1/2 teaspoon fresh thyme leaves

Kosher salt and pepper


1 ounce mâche

1/2 cup pomegranate seeds

1 tablespoon Dijon vinaigrette (recipe below)

Kosher salt and pepper

8 thin Fuji apple slices (slice just before serving)



In medium bowl stir flour and salt together with wooden spoon. Cut in butter with pastry blender. In small bowl, stir together egg yolk and cream. Pour egg yolk mixture into flour mixture. Stir until dough starts to comes together.

Knead dough (it will seem crumbly but it will come together), remove from bowl, pat into small rectangle, wrap tightly with plastic wrap, and refrigerate for at least 1 hour.

Preheat oven to 350 degrees. Lightly flour countertop. Roll out dough to 1/8 inch thick rectangle. Place in 14- by 4-inch rectangular tart pan. Press into edges and corners and trim any excess. (Rolling over the top with a rolling pin is the easiest way to do this.) Prick dough all over with fork and transfer to freezer. Freeze until dough is firm, about 20 minutes.

Bake tart shell for 8 to 10 minutes.


Meanwhile, in bowl, whisk together goat cheese, heavy cream, egg, and thyme. Season with salt and pepper.

Pour filling into parbaked tart shell, and smooth top.

Bake for 15 to 20 minutes, until firm and set. (Don't worry if it cracks since you'll be topping it with salad.)


Toss mâche and pomegranate seeds with vinaigrette, and season with salt and pepper. Arrange salad and apples slices on top of warm tart.

Slice and serve.

Dijon Vinaigrette

(adapted from The New England Kitchen)


3 tablespoons cold water

2 tablespoons white wine vinegar

1/2 small shallot

1/2 garlic clove

1 tablespoon Dijon mustard

2 teaspoons grated lemon zest

Leaves from 1 sprig fresh thyme

2 tablespoons extra-virgin olive oil

6 tablespoons canola oil

Kosher salt and pepper


Puree water, vinegar, shallot, garlic, mustard, lemon zest, and thyme in blender (I used my Vitamix) until smooth. Slowly add the oils, making sure mixture is emulsified. Season with salt and pepper. (Vinaigrette can be stored, refrigerated, for up to 2 weeks. You'll have more than you need for the tart recipe.)

-Delicious Dishings