Goat Cheese Tart

The Reluctant Panther’s Local Goat Cheese and Fresh Herb Tart Topped with Port Wine Braised Onions

Reluctant Panther Chef with Goat Cheese Tart

For the tart:

4 Egg yolks
1 Whole egg
1 Cup goat cheese
1⁄2 Cup heavy cream
Pinch fresh thyme leaves
Pinch fresh chopped tarragon leaves
1 teaspoon fresh chopped chives
1 teaspoon fresh chopped parsley 1⁄4 teaspoon salt
1⁄4 teaspoon ground pepper


In a bowl whisk egg yolks and 1 egg with heavy cream, then add herbs, salt and pepper. Reserve the goat cheese until building the tarts. Keep refrigerated until ready to assemble.

For the tart shells:

Yield is 4 2” shells or 1 8” shell
1 1⁄2 Cups all purpose our (sifted)
1⁄4 teaspoon salt
6 Tablespoon chilled butter diced in
1⁄2” cubes
3⁄4 Tablespoon chilled vegetable
shortening diced in 1⁄2” cubes
4 Tablespoons cold water


Place our, water and salt in a mixer on low setting. Add the butter and shortening as the mixer is running. Once the ingredients are incorporated, turn the mixer off. Lay a towel over the dough and let stand for 30 minutes. (This will help the dough to relax and not be chewy.)


Assembling the Tarts:

Roll out the dough to about 1/8” thick, and cut to t lightly oiled 2” tart shells. Line the uncooked tart shells with parchment and weight with dried beans or heavy grain. This will hold the paper down in the shell, allowing for a “blind bake” to ensure your tart doesn’t leak before it has time to set up duringcooking. Place in a 350 degree oven for about 15 minutes, or until the tarts seem firm to the touch. Finally add liquid tart batter to the shells. Top with goat cheese and bake until the batter has firmed up but is not boiling. Let the tarts rest for about 20 minutes before plating and eating.

Port wine onion garnish:

2 medium red onions, sliced
1 quart ruby port wine


Add both ingredients to a stainless or non-stick sauce pan. Cook at a rolling boil until port wine is almost cooked down to a glaze. Finally, season with salt and pepper and 1 Tablespoon butter. Place a dollop of the garnish in the center of each tart.