Raspberry Chevre Tart with Poppyseed Shortcrust

By • July 5, 2011 • 33 Comments



Author Notes: I always enjoy fruit on a cheese plate. In general, though, I’m not a big fan of grapes (surprising since I love wine, and my husband is just the opposite in that he loves grapes and not wine … but I digress). Depending upon what cheeses are being served, I prefer berries, sliced apples or pears, or sliced stone fruit. Since I want to spotlight raspberries and I think berries and chevre are a lovely combination on a cheese platter, I set out to bake a savory tart using both. Sort of like a cheese plate in a crust (the cracker?). Serve this tart to jazz up a cheese course or as a light lunch with a simple green salad. - BlueKaleRoad
BlueKaleRoad

Food52 Review: This tart was easy to make and came together quickly. It was very fresh tasting—perfect for a summer day. Another time I might add fresh basil or mint in with the cheese. The crust is wonderful, flaky and a bit savory, a perfect match for the fresh cheese, raspberries and honey. I found 16 oz. of raspberries was a bit much, but that probably depends on the size of the berries. Altogether very tasty!There'sAlwaysPie

Serves 8-10

Crust

  • 3 ounces whole wheat flour
  • 3 ounces all-purpose flour
  • 1 tablespoon poppyseeds
  • 1/2 teaspoon salt
  • 4 ounces butter
  • 1 egg, lightly beaten

Filling

  • 8 ounces soft chevre
  • 8 ounces fresh ricotta
  • 1 tablespoon olive oil
  • 3 tablespoons honey, divided
  • 1/2 teaspoon flaky sea salt
  • A few grinds of fresh pepper or grains of paradise
  • 16 ounces fresh raspberries
  1. In a food processor, pulse the flours, poppyseeds and salt together. Add the butter and pulse until a course meal forms. Add the egg and pulse to combine. Pour the crust mixture into a tart pan with removable bottom. Using your fingers, lightly press the mixture into the sides and bottom of the pan. Do this quickly, otherwise the crust will begin to stick to your fingers. If needed, use a piece of wax paper to press. Refrigerate the crust for about 15 minutes.
  2. Preheat the oven to 350 degrees. Place a piece of parchment paper on the bottom of the crust and layer with pie weights or dry beans. Bake for 15 minutes, remove the paper and weights or beans, and continue baking for another 10 minutes until slightly golden. Cool crust completely.
  3. Mix the cheeses, olive oil, 1 tablespoon honey, salt and pepper until well blended. Spoon the mixture into the cooled crust and smooth. Place the raspberries in concentric circles on top of the cheese mixture until surface is covered. Refrigerate for 1 hour and up to 6 hours.
  4. Before serving, drizzle the remaining 2 tablespoons of honey on top of the raspberries. Cut into slices and enjoy with a chilled glass of sauvignon blanc. Cheers!

Comments (33) Questions (0)

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about 2 years ago Kendall S.

I am just making this now--thought it needed something else, so I picked some rosemary from my pot, chopped it finely and sautéed in a teaspoon of olive oil and added to cheese mixture. SO yummy, and this is so easy to make. Thanks so much for sharing!

Cakes

over 2 years ago Bevi

I missed this the first time! It looks wonderful.

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almost 3 years ago There'sAlwaysPie

This was so tasty! Fresh and perfect for a summer day!

Fb

almost 3 years ago BlueKaleRoad

I'm so happy you enjoyed the tart. What a beautiful photo you took, I love it! :)

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almost 3 years ago There'sAlwaysPie

I'm excited about making this over the weekend - looks delicious!

Fb

almost 3 years ago BlueKaleRoad

Thank you! Please let me know if you have any questions. :)

Karen_and_amy

almost 3 years ago My Pantry Shelf

Looks beautiful!

Fb

almost 3 years ago BlueKaleRoad

Thank you, MPS!

Me

about 3 years ago This Little Piggy (Lisa)

This looks divine! I think this one is a keeper - will try on my inlaws this week. What are grains of paradise?

Fb

about 3 years ago BlueKaleRoad

Thank you, Lisa! Grains of paradise have more of a floral, light, citrus-type pepper taste. They are ground like black pepper but can be difficult to find (I have bought at Whole Foods) so freshly ground black pepper can be substituted. I hope you all enjoy the tart and have a lovely visit with your in-laws!

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about 3 years ago Sagegreen

Love everything about this!

Fb

about 3 years ago BlueKaleRoad

Thank you, Sagegreen! And btw, LOVED your ceviche! High marks from my family, too. Thanks for a great recipe.

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

this looks like a winner!

Fb

about 3 years ago BlueKaleRoad

Thank you, mrslarkin! Love your cherry snow cone!

Winnie100

about 3 years ago WinnieAb

What a fantastic recipe...and such a gorgeous photo!

Fb

about 3 years ago BlueKaleRoad

Thank you, Winnie! I recently discovered your blog and love it.

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Wow, this is seriously impressive!

Fb

about 3 years ago BlueKaleRoad

Thank you, hla!

Port2

about 3 years ago nogaga

Combining chevre and raspberries like this is brilliant!

Fb

about 3 years ago BlueKaleRoad

Thank you, nogaga!

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about 3 years ago aargersi

Abbie is a trusted source on General Cooking.

LOVE this a lot - what a great addition to the apps that we set out for company ...

Fb

about 3 years ago BlueKaleRoad

Thank you, aargersi! I hope you enjoy it this summer.

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about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Love your semi-savory angle.

Fb

about 3 years ago BlueKaleRoad

Thank you, boulangere! That was definitely my intent. I enjoy "savoring" up a sweet sometimes.

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about 3 years ago Midge

How beautiful! What a great idea.

Fb

about 3 years ago BlueKaleRoad

Thank you, Midge! btw, I made your okonomiyaki to rave reviews. I subbed in fake crab (we don't eat shellfish) and it was delicious.

Summer_2010_1048

about 3 years ago Midge

Thanks BKR! Might have to try fake crab in my next batch.

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Fantastic!

Fb

about 3 years ago BlueKaleRoad

Thank you, sdebrango!

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about 3 years ago lapadia

What an inviting tart!

Fb

about 3 years ago BlueKaleRoad

Thank you, lapadia! I look forward to making your raspberry coconut pie.

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about 3 years ago sexyLAMBCHOPx

marvelous!

Fb

about 3 years ago BlueKaleRoad

Thank you, sexylambchopx!