A puff pastry tart with goat’s cheese, potatoes and green pesto. A satisfying lunch tart – perfect with a hearty salad on the side.
This goat’s cheese tart also works beautifully cut into smaller pieces as canapés or an appetiser, as a snack or on a tapas spread. The flavours of the baked goat’s cheese, the pesto and the toasted hazelnuts are wonderful together.
You can skip the pesto and instead serve the tart with a good honey and fresh thyme – that is delicious too.
Chèvre chaud tart – a huge favourite with the grown-ups in our house – it gets made again and again. I love the taste of baked goat’s cheese, and paired with puff pastry, pesto and hazelnuts it is, for me, the perfect combination.
Crisp, creamy and full of flavour in every single bite.
I’m a big fan of puff pastry tarts. They are so easy to make, with endless ways to vary them. They can also be served warm or cold, – and are perfect as lunch or an evening meal with a hearty salad on the side, or as an appetiser, snack and the like.
Find all my puff pastry tart recipes here.
Puff pastry tart with potatoes, goat’s cheese and pesto
Ingredients
- 1 roll ready-rolled puff pastry
- 150 g cream cheese or mascarpone
- 1-2 potatoes, sliced paper-thin
- 5 sprigs fresh basil, leaves picked
- 1 goat’s cheese log (180 g), sliced
- Salt and freshly ground pepper
Toppings
- 4-5 tbsp green pesto – click here for the recipe
- 1 handful toasted hazelnuts – click here for the recipe
- 2 handfuls rocket
- A little olive oil (optional)
Method
- Lay the puff pastry on a sheet of baking paper and score it with a knife about 2 cm in from the edge, all the way round.
- Bake the pastry in a preheated oven for 10 min. at 200°C, – conventional oven (top and bottom heat).
- Let the pastry cool slightly, then spread the base with the cream cheese or mascarpone. Spread with gentle strokes, and try not to lift the spoon too much, as that pulls the pastry up. You can dip the spoon in boiling water and spread the cheese with the back of it – it makes the job much easier.
- Arrange the potato slices, basil leaves and goat’s cheese over the base, and season with salt and pepper.
- Return the tart to the oven for a further 12-14 minutes – still at 200°C.
- Let the tart cool slightly, then top with the pesto, fresh rocket and roughly chopped hazelnuts.Drizzle with a little olive oil if you like – and add extra freshly ground pepper.
Nutrition
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Kan den fryses ned?
Hej Mette
Det tænker jeg sagtens den kan ja 🙂
Warm wishes, Dianna