Goat Cheese Tart Recipes

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ONION & GOAT'S CHEESE TARTS

A great vegetarian snack, and only 5 ingredients

Provided by Good Food team

Categories     Dinner, Supper, Vegetable

Time 15m

Number Of Ingredients 8



Onion & goat's cheese tarts image

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Cut the pastry into 4 rectangles and place on a baking sheet. Mark a border 1cm in from the edge of the pastry with a sharp knife. Spoon the onions into the middle, smooth then top with the cheese and thyme. Drizzle with oil and bake for 15-20 mins, until the cheese has melted and the pastry has risen and is golden brown.
  • For the onions: Makes 600g, which is 3 batches. Prep time 5 mins, cook time 30 mins. Melt the butter in a large, deep frying pan and stir through the onions. Cover with a lid and cook gently for about 10 mins, until softened. Remove lid, add sugar, then cook 15-20 mins, stirring, until all of the liquid has evaporated and onions have turned golden. Divide into 3 batches to make the recipes, right. Will keep in the fridge for up to 5 days, or freeze for up to 1 month.

Nutrition Facts : Calories 482 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.44 milligram of sodium

225g pack ready-rolled puff pastry
1 batch Basic sticky onions
2 x 100g rounds goat's cheese, sliced
4 thyme sprigs
olive oil, to drizzle
50g butter
12 medium onion
1 tsp sugar

TOMATO AND GOAT CHEESE TARTS

Provided by Ina Garten

Categories     appetizer

Time 55m

Yield 4 individual tarts

Number Of Ingredients 11



Tomato and Goat Cheese Tarts image

Steps:

  • Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
  • Preheat the oven to 425 degrees F.
  • Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
  • Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
  • Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
  • Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into four 1/4-inch-thick slices
3 tablespoons julienned basil leaves

ASPARAGUS, GOAT CHEESE AND TARRAGON TART

Because you don't have to make your own crust, this gorgeous asparagus-striped tart is so easy it almost feels like cheating. But it's not. It's just simple yet stunning, effortlessly chic and company-ready. As there are so few ingredients in this recipe that each one makes an impact, be sure to buy a good all-butter brand of puff pastry. If you can manage to serve this tart warm, within an hour of baking, it will be at its absolute best, with crisp pastry that shatters into buttery bits when you bite down and still-runny cheese. But it's also excellent a few hours later, should you want to get all your baking done before your guests arrive. If tarragon isn't your favorite herb, you can use chives, basil or mint instead. And if you can manage to trim all the asparagus to the same length, this tart will be especially neat and orderly looking.

Provided by Melissa Clark

Categories     weekday, pies and tarts, appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16



Asparagus, Goat Cheese and Tarragon Tart image

Steps:

  • Heat oven to 425 degrees. In a medium bowl, use a fork or a wooden spoon to mash together the goat cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg until smooth. Switch to a whisk and beat in the crème fraîche until smooth.
  • On a lightly floured surface, roll out puff pastry into a 13-by-11-inch rectangle about 1/8-inch thick. Transfer the dough to a parchment-lined cookie sheet. With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry.
  • Spread the crème fraîche mixture evenly inside the scored border. Line up the asparagus spears on top, and brush them with olive oil. Sprinkle some salt and the grated Parmesan over the asparagus.
  • Bake until the pastry is puffed and golden, 25 to 30 minutes. Let it cool on the cookie sheet for at least 15 minutes or up to 4 hours before serving. Then sprinkle black pepper, red-pepper flakes (if using), the shaved Parmesan and tarragon leaves. Drizzle a little oil on top.

1 cup goat cheese, at room temperature (4 ounces)
1 large egg, lightly beaten, at room temperature
1 large garlic clove, finely grated or minced
1 1/2 tablespoons chopped fresh tarragon leaves, plus more for serving
1/2 tablespoon finely grated lemon zest
1/2 teaspoon fine sea salt, plus more for sprinkling
Pinch of freshly grated nutmeg
1 cup crème fraîche, at room temperature (8 ounces)
All-purpose flour, for dusting the work surface
1 sheet or square all-butter puff pastry, thawed if frozen (about 9 to 14 ounces; brands vary)
8 ounces thin asparagus, woody ends trimmed
Extra-virgin olive oil
2 tablespoons grated Parmesan
Freshly ground black pepper
Red-pepper flakes (optional)
1 1/2 ounces Parmesan, shaved with a vegetable peeler (about 1/2 cup)

TOMATO AND GOAT CHEESE TART

The tomato tarts and quiches I've been eating in Provence are delightful. Spreading mustard on the crust before you top it with tomatoes is a new idea that makes perfect sense to me, as mustard is such a perfect condiment for tomatoes.

Provided by Martha Rose Shulman

Categories     dinner, appetizer

Time 1h10m

Yield 6 servings

Number Of Ingredients 8



Tomato and Goat Cheese Tart image

Steps:

  • Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep in the refrigerator while you prepare the filling.
  • Brush the mustard over the bottom of the dough. Slice the tomatoes and arrange over the mustard in concentric circles, overlapping them slightly. Sprinkle with salt, pepper and the herbs.
  • Beat together the eggs and goat cheese. Season with salt and pepper and pour over the tomatoes. Drizzle on the olive oil. Place in the oven and bake 30 to 40 minutes, until the top is nicely browned. Remove from the heat and allow to cool for 10 minutes before serving. Serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 386 milligrams, Sugar 3 grams, TransFat 0 grams

1 yeasted olive oil pastry (1/2 recipe)
3 tablespoons Dijon mustard
1 1/2 pounds ripe tomatoes
Salt and freshly ground pepper
2 to 3 tablespoons chopped fresh parsley, marjoram, basil or a combination, or 2 to 3 teaspoons fresh thyme or chopped rosemary
2 eggs
4 ounces goat cheese, crumbled
1 tablespoon extra virgin olive oil

HERBED GOAT CHEESE TART

Categories     Food Processor     Egg     Appetizer     Bake     Goat Cheese     Rosemary     Chill     Thyme     Cottage Cheese     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8 as a first course

Number Of Ingredients 8



Herbed Goat Cheese Tart image

Steps:

  • On a lightly floured surface with a floured rolling pin roll out dough into a 13-inch round (about 1/8 inch thick) and fit into a 10 or 11-inch round tart pan with a removable rim. Prick dough all over with a fork and chill 30 minutes.
  • Preheat oven to 350°F.
  • Bake tart shell on a baking sheet in middle of oven 10 minutes, or until almost cooked through but still pale.
  • In a food precessor blend cheeses, yolks, flour, and butter until smooth. Stir in chopped herbs and pour filling into tart shell. Bake tart 20 minutes, or until filling is just set. Sprinkle tart with herb leaves and continue baking until filling and crust are pale golden. Cool tart in pan on a rack and remove rim. Serve tart warm or at room temperature.

Pastry Dough
10 ounces soft mild goat cheese
1 cup cottage cheese
3 large egg yolks
1/4 cup all-purpose flour
1 stick (1/2 cup) unsalted butter, softened
1 tablespoon chopped mixed fresh herbs such as thyme, rosemary, and lavender
2 to 3 tablespoons mixed whole fresh herb leaves

GOAT CHEESE, POTATO AND ONION TART

Goat cheese is a fave of my hubbies, and this tart is perfect for lunch with friends. From Delicious magazine, who sugessts you serve it with fresh rocket (arugula) leaves.

Provided by Ppaperdoll

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10



Goat Cheese, Potato and Onion Tart image

Steps:

  • Heat oven to 190 degrees Celsius Roll out pastry to fit a deep 23cm loose bottomed tart tin. Wrap pastry carefully around rolling pin and unravel over tart tin. press gently around sides of tin. Chill 30 minutes, then line with greaseproof papter and fill with baking beans. Bake blind 15 minutes. Remove paper and beans and return tin to oven 5 minutes until pastry is golden. Remove tin from oven and set aside. Reduce oven temperature to 180 degrees Celsius.
  • Heat butter and oil in a large frying pan and add onions and potato. Cook gently 10-15 minutes, turning every so often until veg is golden and tender. Season to taste, then add garlic and thyme. Cook another 3 minutes. Tip filling into pastry case. Add goat's cheese and spread in an even layer.
  • Whisk eggs and creme fraiche together. Season to taste and pour into pastry case. Bake 30-35 minutes until lightly golden brown. You may have to cover edges of pastry with foil half-way through to prevent pastry burning. Tart is done when center is just set. Serve warm.

250 g shortcrust pastry, fresh of frozen
25 g butter
1 tablespoon olive oil
2 onions, sliced
1 medium potato, peeled and sliced
2 garlic cloves, crushed
2 tablespoons fresh thyme leaves
140 g goat's cheese, broken into pieces
3 eggs
200 g creme fraiche

BAREFOOT CONTESSA'S GOAT CHEESE TARTS

These look awesome! The picture on the recipe page is beautiful and I want to make them as soon as possible. They look manageable for the residednt's - we'll slice them in four quarters and then we'll give them two quarters, at a time. Did not include cooling/refrigerator time of 15 minutes.

Provided by Manami

Categories     Savory Pies

Time 1h20m

Yield 4 tarts

Number Of Ingredients 15



Barefoot Contessa's Goat Cheese Tarts image

Steps:

  • Preheat the oven to 425°F degrees.
  • Line a sheet pan with parchment paper.
  • Heat 3 tablespoons of olive oil in a large skillet over medium-low heat and add the onions and garlic; sauté for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet.
  • Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine and thyme and continue to cook for another 10 minutes, until the onions are lightly golden.
  • Unfold each sheet of puff pastry on a lightly floured surface and roll it lightly to an 11-by-11-inch square.
  • Using a six-inch-wide saucer or other circular object as a guide, cut 2 (six-inch) circles from each sheet of puff pastry, discarding the scraps.
  • Repeat with the second sheet of pastry.
  • Using the tip of a sharp paring knife, score a circle 1/2 inch inside the edge of each pastry. Prick the pastries all over with the tines of a fork and place them on the sheet pan.
  • Sprinkle a tablespoon of the grated Parmesan on each round, staying inside the scored border.
  • Place 1/4 of the onion mixture on each circle, again staying within the scored edges.
  • Crumble 1 ounce of goat cheese on top of the onions.
  • Place a slice of tomato in the center of each tart.
  • Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper.
  • Finally, scatter 4 or 5 shards of Parmesan on each tart.
  • If the pastry is warm, chill for 15 minutes.
  • Bake for 20 to 25 minutes, until the pastry is golden brown.
  • Garnish each with a sprig of thyme and a drizzle of olive oil.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 944, Fat 62.8, SaturatedFat 16.6, Cholesterol 16.9, Sodium 608.7, Carbohydrate 76.3, Fiber 5.1, Sugar 9.7, Protein 19.2

3 tablespoons olive oil, plus more
olive oil, for brushing
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
kosher salt
fresh ground black pepper
3 tablespoons white wine
2 teaspoons minced fresh thyme, plus sprigs (to garnish)
1 (17 1/3 ounce) package puff pastry sheets, thawed overnight in the refrigerator, use cold
4 tablespoons grated parmesan cheese
4 ounces montrachet garlic and herb goat cheese
1 large tomatoes, cut into 4 (1/4-inch-thick)
4 -6 large button mushrooms, sliced thin
3 tablespoons julienned basil leaves
2 ounces parmesan cheese, shaved with a vegetable peeler

GOAT'S CHEESE, POTATO & ONION TART

This tart is easy to make, looks stunning and tastes wonderful. Best of all, you can make it ahead and reheat from frozen

Provided by Jenny White

Categories     Buffet, Lunch, Starter, Supper

Time 1h

Number Of Ingredients 11



Goat's cheese, potato & onion tart image

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Roll out the pastry so it is large enough to fit a deep 23cm loose-bottomed tart tin, then line the tin with the pastry. Chill for 30 mins. Line the pastry with greaseproof paper, fill with baking beans and bake for 15 mins. Remove the paper and beans and return the tin to the oven for 5 mins until golden, then remove and set aside. Reduce oven to 180C/fan 160C/gas 4.
  • Heat the butter and oil in a large frying pan, add the onions and potato and cook over a very gentle heat for 10-15 mins, turning occasionally, until golden and tender. Season if you want to, then add the garlic and thyme leaves, and cook for a further 3 mins. Tip into the pastry case along with the goat's cheese and spread out evenly.
  • Whisk the eggs and crème fraîche together, season if you want to, then pour into the pastry case and bake for 30-35 mins until lightly golden brown and just set in the centre. Serve warm, with rocket leaves scattered over if using.

Nutrition Facts : Calories 502 calories, Fat 40 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.08 milligram of sodium

250g pack shortcrust pastry , fresh or frozen
25g butter
1 tbsp olive oil
2 onions , sliced
1medium potato , peeled and sliced
2 garlic cloves , crushed
2 tbsp fresh thyme leaf
140g goat's cheese , broken into pieces
3 eggs
200g carton crème fraîche , half fat is fine
100g bag rocket to serve, optional

GOAT CHEESE AND CARAMELIZED ONION TARTS

Absolutely sinful as an appetizer or accompaniment to a salad! The oozing goat cheese, contrasted against the caramelized onions, topped off with some balsamic vinegar...need I say more?

Provided by Jgriffeth

Categories     Appetizers and Snacks     Pastries

Time 1h25m

Yield 6

Number Of Ingredients 7



Goat Cheese and Caramelized Onion Tarts image

Steps:

  • Cut thawed puff pastry into six 3- to 4-inch rounds using a cookie cutter. Roll edges of each pastry slightly to form 6 small tarts. Set aside.
  • Heat olive oil in a skillet over medium-high heat; stir in sweet onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more. Remove from heat and set aside.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring 1/3 cup balsamic vinegar to a boil in a saucepan. Reduce heat and let simmer until thickened, 5 to 10 minutes. Stir in 2 tablespoons balsamic vinegar and brown sugar. Remove from heat and set aside.
  • Divide cooked onions between the 6 tart shells and place on a baking sheet. Sprinkle goat cheese evenly on top of each tart.
  • Bake in the preheated oven for 7 minutes. Remove from the oven and drizzle each with balsamic vinegar reduction.
  • Return tarts to the oven and continue to bake until cheese is bubbly and tarts are golden brown, about 8 minutes more.

Nutrition Facts : Calories 569.2 calories, Carbohydrate 44.7 g, Cholesterol 14.9 mg, Fat 39.1 g, Fiber 1.7 g, Protein 10.4 g, SaturatedFat 12.1 g, Sodium 307.1 mg, Sugar 7 g

1 (17.5 ounce) package frozen puff pastry, thawed
1 tablespoon olive oil
1 sweet onion (such as Vidalia®), thinly sliced
⅓ cup balsamic vinegar
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
4 ounces crumbled goat cheese

MUSHROOM AND GOAT CHEESE TART

Categories     Mushroom     Appetizer     Bake     Goat Cheese     Phyllo/Puff Pastry Dough     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9



Mushroom and Goat Cheese Tart image

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until soft and dry, about 5 minutes. Add remaining 1 tablespoon butter to skillet, then shallot. Sauté until shallot is soft, about 4 minutes longer. Add nutmeg. Season mushroom filling with salt and pepper. Cool.
  • Line baking sheet with parchment paper. Roll out puff pastry onto lightly floured surface to 12x15-inch rectangle. Cut one 12x5-inch rectangle, two 11x1/2-inch strips and two 5x1/2-inch strips from pastry. Place rectangle on prepared baking sheet. Pierce all over with fork. Using pastry brush, brush all strips with egg. Place short strips, egg side down, atop ends of pastry to form raised crust edge; place long strips, egg side down, atop long sides of pastry. (Mushroom filling and tart shell can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Preheat oven to 400°F. Bake tart shell until golden, about 15 minutes. Maintain oven temperature. Spread cheese evenly over bottom of hot tart shell. Top with mushrooms. Sprinkle with thyme, salt, and pepper. Drizzle with cream. Bake until heated through, about 10 minutes. Serve hot.

3 tablespoons unsalted butter
8 ounces button mushrooms, cut into 1/2-inch pieces
1 large shallot, minced
1/8 teaspoon ground nutmeg
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 large egg, beaten to blend
3 ounces soft fresh goat cheese (such as Montrachet), room temperature
1 teaspoon minced fresh thyme
2 tablespoons whipping cream

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Method. Heat the oven to 200°C/400°F/Gas mark 6. Grease two baking sheets. Heat the olive oil in a large frying pan and fry the onions over a low heat for 20 minutes, until softened. Add the honey, soy, thyme and pepper and stir for a further 10 minutes on low. Add 1 tablespoon of cold water to the hot pan and stir, mixing in all of the ...
From thehappyfoodie.co.uk


PROVENCAL VEGETABLE AND GOAT CHEESE TART - EASY AND ELEGANT!
Press the dough evenly into the tart pan and up the sides. With a fork, prick the bottom of the dough in several places. Place in the freezer for 15 minutes. Preheat oven to 375 degrees. Place a piece of parchment paper over the crust and …
From fromachefskitchen.com


GOAT CHEESE AND BACON TART - CULTURE: THE WORD ON CHEESE
TART. Heat the oven to 325°F. In a large skillet over medium heat, melt the butter and cook the garlic until fragrant but not brown, about 30 seconds. Add the spinach, and season with ¼ teaspoon salt. Cook until spinach is wilted and the liquid it releases has evaporated, about 8 minutes. Remove the pan from the heat to cool.
From culturecheesemag.com


GOAT’S CHEESE AND BEETROOT TART | FOOD AND TRAVEL MAGAZINE
Place the tart tin on the baking tray and bake for 10 minutes, or until lightly golden and firm to the touch. Set aside to cool. For the filling, heat the oil in a large pan and gently cook the garlic with the onion until soft but not coloured. Spoon into the tart case, then add the spinach leaves, peas, beetroot and 1 tablespoon of the pine nuts.
From foodandtravel.com


BACON AND GOAT CHEESE TART RECIPE | LEITE'S CULINARIA
Lift the baking mat with the crust onto a cookie sheet. Spread the caramelized onions over the crust, leaving a 1/2-inch border around the edge. Coarsely chop the bacon and sprinkle it evenly over the onions, followed by the thyme leaves, and finally the goat cheese. Fold the edges of the crust over the filling, pleating the edges as necessary.
From leitesculinaria.com


GOAT'S CHEESE TART | FOODBYMARIA RECIPES
How to make a goat’s cheese tart: 1. Preheat the oven to 400F. 2. Grab a 9X9 pan or cast-iron skillet and heat on medium heat over the stove-top. 3. To the pan, add butter, beetroot, brown sugar, and balsamic vinegar. Let the butter melt and the mixture start to bubble. Stir often to avoid burning.
From foodbymaria.com


TOMATO AND GOAT CHEESE TARTS - FOOD NETWORK CANADA
Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart. Step 6. Bake for 20 to 25 minutes, until the pastry is golden brown.
From foodnetwork.ca


ASPARAGUS GOATS CHEESE TART - KETO & LOW CARB VEGETARIAN RECIPES
First you need a low carb pastry to make this asparagus tart. I've used almond flour and coconut flour with a dash of xanthan gum to bind the dry ingredients. Once baked blind, the asparagus is chargrilled. The asparagus needs to be as fresh as you can buy. The fresher, the better the flavour. Only 3 eggs are used rather than a hearty quiche as ...
From ketovegetarianrecipes.com


HERBED GOAT CHEESE TART - BAKE FROM SCRATCH
Preheat oven to 350°F. For filling: In a large bowl, beat goat cheese, cream cheese, butter, lemon zest and juice, flour, and salt with a mixer at medium speed until smooth, about 3 minutes. Add eggs, one at a time, beating well after each addition. …
From bakefromscratch.com


GOAT CHEESE TARTS RECIPES ALL YOU NEED IS FOOD
Steps: Heat oven to 425 degrees. In a medium bowl, use a fork or a wooden spoon to mash together the goat cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg until smooth.
From stevehacks.com


CARAMELIZED ONION AND GOAT CHEESE TART WITH THYME
Add the garlic and cook 1-2 minutes or until fragrant. Drain off any excess fat/liquid and let cool. Stir in goat cheese and thyme. Place onion and cheese mixture in prepared crust and spread evenly. Whisk eggs and cream (or half-and-half) together in a small bowl. Add salt and black pepper. Pour over onions.
From fromachefskitchen.com


GOAT CHEESE PHYLLO CUP APPETIZER - NO SPOON NECESSARY
Preheat oven to 350-degrees Fahrenheit. Line a rimmed sheet pan with parchment paper for easy clean up. Remove phyllo cups from their packaging and place on prepared sheet pan. Fill each shell: Place 1 teaspoon of goat cheese in the button of the phyllo cup. Very gently press the goat cheese down into the cup.
From nospoonnecessary.com


VALERIE BERTINELLI'S ASPARAGUS, HERB AND GOAT CHEESE TART
Preparation 1. Preheat oven to 400 F and line a rimmed baking sheet with parchment paper. 2. Add the goat cheese, ricotta and 2 eggs to the bowl of a food processor fitted with the blade attachment.
From today.com


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