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Whipped Goat Cheese Tart

Whipped Goat Cheese Tart with Cherry-Balsamic Reduction, Rosemary, and Pine Nuts

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Recipe Details


This flaky puff pastry tart feels so elegant arranged on a fancy serving platter (glass of bubbly optional). We bake the crust until golden, then layer with whipped goat cheese and a homemade reduction of raspberry-redcurrant preserves, dried cherries, balsamic vinegar, rosemary, and sautéed shallot. Buttery pine nuts add crunch to each sweet and savory slice.


  • < 600 Calories
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 340
  • Protein 7g
  • Total Carb 25g
  • Total Fat 24g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • puff pastry squares
    puff pastry squares
  • rosemary
    1/8 ounce
  • dried cherries
    3 tablespoons
    dried cherries
  • shallot
  • unsalted butter
    2 packets
    unsalted butter
  • raspberry-redcurrant preserves
    1 ounce
    raspberry-redcurrant preserves
  • balsamic vinegar
    1 tablespoon
    balsamic vinegar
  • goat cheese
    3 ounces
    goat cheese
  • pine nuts
    1 tablespoon
    pine nuts
  • parchment paper
    parchment paper

What You’ll Need

  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium pan


Cooking Steps

  1. Prepare puff pastry

    Prepare puff pastry

    Preheat oven to 425°F. Line a baking sheet with parchment paper. Arrange puff pastry squares side-by-side on prepared sheet, overlapping edges slightly, to form a rectangle. Press and pinch seams to tightly seal. Using a fork, pierce pastry all over. Bake until crust is light golden, 10-12 minutes (it'll finish baking in Step 5).

  2. Prepare ingredients

    Prepare ingredients

    While puff pastry bakes, rinse rosemary; strip leaves, discarding stems, then mince. Roughly chop dried cherries. Peel shallot and thinly slice into rings.

  3. Make reduction

    Make reduction

    Heat butter in a medium pan over medium heat. When butter is foamy, add shallot and cook, stirring, until caramelized and tender, about 5 minutes. Add preserves, balsamic vinegar, dried cherries, half of rosemary, and 3 tablespoons water. Cook, stirring continuously, until shallot is browned, cherries are soft, and liquid is mostly reduced, 2-3 minutes more. Season with ¼ teaspoon salt and pepper. Remove pan from heat.

  4. Whip goat cheese

    Whip goat cheese

    While shallot cooks, in a medium bowl, whisk together goat cheese, remaining rosemary, and 3 tablespoons warm water until smooth and fluffy, 1-2 minutes. Season with ¼ teaspoon salt and pepper as desired.

  5. Assemble and bake tart

    Assemble and bake tart

    Once crust is light golden, carefully spread over whipped goat cheese in an even layer, leaving a ½-inch border. Spoon over cherry-balsamic reduction. Sprinkle over pine nuts. Return to oven and bake until crust is golden brown and pine nuts are toasted, 7-9 minutes more.

  6. Serve whipped goat cheese tart

    Serve whipped goat cheese tart

    Cut whipped goat cheese tart into slices (we cut 3 large Xes into ours to get an eye-catching mix of triangle- and diamond-shaped pieces). Transfer to a long serving platter, maintaining the tart's shape for pretty presentation. Enjoy!

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