Rustic Rosemary Tarts

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Serves six to eight as an appetizer.

To learn more, read:
There’s Something About Rosemary
by Allison Ehri Kreitler
from Fine Cooking
Issue 95
Last Edit Date: 5/17/2011 9:10:58 AM

The whole rosemary leaves on this rich tart crisp up as it bakes.

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3 oz. Bûcheron goat cheese (or fresh goat cheese)
3 Tbs. heavy cream
1 sheet frozen puff pastry, thawed
All-purpose flour, for dusting
1 lemon
3 Tbs. fresh rosemary leaves
Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 450°F.

Thinly slice the cheese and then crumble and tear it into a small bowl. If the cheese has a rind, make sure it's torn into small pieces. Add the cream and mash together with a fork until combined.

Roll the puff pastry on a lightly floured work surface into a 12x17-inch rectangle. Use a pizza cutter or sharp knife to cut the pastry in half lengthwise and then cut a 3/4-inch strip off all 4 edges of each piece of pastry. Transfer the two large pieces of pastry to a 13x18-inch rimmed baking sheet. Dip a pastry brush in water and brush a 3/4-inch border around each large piece of pastry. Stack the trimmed strips of pastry onto the damp dough, creating a border all the way around.

Dollop and spread the cheese mixture inside the borders of each pastry. Evenly grate the zest of the lemon over the cheese. Scatter the rosemary leaves and grind a little pepper evenly over the top. Bake the tarts until puffed and deep golden brown on the top and golden on the bottom, about 17 minutes, rotating the pan half way through baking. Cut each tart into 3 or 4 pieces and serve hot.

nutrition information (per serving):
Calories (kcal): 220; Fat (g): 16; Fat Calories (kcal): 150; Saturated Fat (g): 4.5; Protein (g): 4; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 15; Polyunsaturated Fat (g): 7; Sodium (mg): 130; Cholesterol (mg): 15; Fiber (g): 1;

Photo: Scott Phillips

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by WillowBirdBaking, 2/6/2011I spread a thin layer of fig jam on the tart before adding the cheese mixture, zest, rosemary, and pepper -- and the slight sweetness really sent this over the top! It was amazing, and so easy!

by caraloper, 2/6/2011I thought this was good too! I mean, it's a simple pastry and not a ton of flavor but I added in some sea salt and fresh ground black pepper and a tad bit of parm reg, and it was awesome! Crowd pleaser. Everyone loves bread no matter how it's prepared!

by bko, 1/3/2010This was a tasty and simple recipe! I made this for a party and cut the tart into roughly 2 inch squares. It smells great when baking and went quickly at the party but I agree with the other reviewer that said it could have had a bit more flavor. I still rate it highly because is was simple to make and very tasty.

by JaneVee, 5/9/2009A huge hit at the last family gathering. Easy, tasty and the possibilities of different combinations of herbs and other ingredients are endless. Plus, it appears to have taken a lot more work than it does! Highly recommend.

by thebusychef, 11/16/2008The tart is easy to make and it makes for a nice presentation. My husband and I were expecting more flavor. It was good but not great.

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