Food Network
Home> Recipes> Comfort food>
Goat Cheese Tart Recipe

Goat Cheese Tart

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (48)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 48

Showing 1-10 of 48

Sort by:

Newest

  • on January 21, 2013

    Flag

    Hands down this is the best Goat Cheese tart recipe I have ever tried. Made it for Christmas Brunch and all the goat haters LOVED it. Crust was excellent (and easy. Just wish I had made two (or three of them!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 11, 2012

    Flag

    This is the most wonderful goat cheese tart ever made! I love it, the dough is perfect and the filling amazing! really tasty! ONE OF MY TOP RECIPES! LOVE IT!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 01, 2012

    Flag

    Amazing. This made me look like a great cook- The filling is A+. Props to Ina! Her recipes are LEGIT. I served this with her Cream of Fresh Tomato Soup and my guests truly enjoyed the meal. BTW-- I didn't have a fancy tart pan so I used a regular foil pie tin from the grocery store. The crust cooked beautifully-- I think it's b/c they have a similar thickness. There was a little crust dough left over. I'm going to use it to make blueberry tarts tomorrow. : This is a great all purpose dough that should never go to waste b/c it can be savory or sweet.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 09, 2012

    Flag

    This was so delicious and along with Williams-Sonoma's Summer Vegetable Tian, the star vegetarian dish at our Easter table. People were begging for more and it is easy and quick to prepare, with little to wash up. Here's what worked for me: I made the crust the night before and double wrapped it first in stretch-tight and then stored it in a ziplock bag the the refrigerator. The next day the crust was rock hard and ice cold, and I started rolling it from the moment it let me do so. I actually used a 10.5" tart pan, as I didn't have the 9" one. As a lot of you talked about excess crust and filling, I thought I should give it a try. The results were excellent for both crust and filling. No extra dough, and the filling perfectly filled the shell to the top. As the crust was so cold, I had no shrinkage either. A wonderful dish that we will make many times again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 19, 2011

    Flag

    DE-licious! Don't skip out on making the crust here...it's the best part! No store bought crust will compare. And the filling is a perfect blend of of everything divine. It's really not that difficult and a perfect way to entertain friends as you can make it ahead of time. Thanks Ina!! A new favorite, for sure!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 14, 2011

    Flag

    The crust is flaky and the filling delicious. I had a bit of a problem with the crust shrinking, but I think I didn't allow enough slack in placing it into the tart pan, and as a result, I forgot the shallots! I plan to try, try again until I reach Ina perfection. Thanks, Ina.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 25, 2010

    Flag

    All recipes I've tried from Ina that are baked or roasted are truly solid recipes. The goat cheese tart is a light, simple, beautiful starter recipe. I would begin experimenting with a plain goat cheese rather than an herbed version. That way you can use the herbs you really prefer. For example, I've blended a bulb of roasted garlic, fresh rosemary, and fresh basil into the cheese mixture. I find this method to be a cleaner version than one using herbed cheese.

    I've also added roasted red peppers and sun-dried tomatoes to the bottom layer and dropped some on top before baking. The mixture stands up perfectly to the moisture and weight of the veggies.

    Giada De Laurentiis has a beautiful version of a roasted red pepper salad that is a gorgeous topping for this tart. Giada's salad consists of peppers, capers, kalamata olives, fresh basil, etc.. Even if the tart is served as a slice with a little greens red pepper salad to the side, just the combination of the two recipes is absolutely amazing. Perfect for a brunch, lunch, or appetizer.

    One more plus that might sound crazy, but with a 2 yr old who loves all forms of cheese, this is another way for me to sneak veggies into a dish that he will eat right along with the adults.

    Thanks again Ina!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 19, 2010

    Flag

    This is an easy and tasty recipe. Made this and served it with a salad. It made a wonderful summer dinner. My husband went back for seconds. Thanks Ina, you never let me down.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 09, 2010

    Flag

    I always use a frozen pie crust...I make sure to get deep dish so the entire mixture fits! It makes it so much easier, as I am NOT a baker! If you have to pre-bake the pie crust, remember to cover the edges in foil when it's time to bake the pie together so they don't burn!
    Paired up with a small salad or veggies and it's a great dinner...I'm always going back for 2nds!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 05, 2010

    Flag

    This recipe is a hit every time I make it. Even those who say they don't like goat cheese love it too. I do cheat and use pre-made pie crust that unfolds and I just place that in my tart pan. If I can't find that kind of pie crust I'll use a regular frozen pie crust. You just have to cook it longer. You will not regret making this. It is scrumptious.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.