Make Ahead

Raspberry Chevre Tart with Poppyseed Shortcrust

July  5, 2011
3 Ratings
  • Serves 8-10
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

Test Kitchen Notes

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

What You'll Need
  • 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!
Contest Entries

See what other Food52ers are saying.

  • Bevi
  • There'sAlwaysPie
  • My Pantry Shelf
    My Pantry Shelf
  • This Little Piggy (Lisa)
    This Little Piggy (Lisa)
  • Sagegreen
I am a passionate home cook and love gathering my family and friends around the table.

31 Reviews

Kendall S. April 25, 2012
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!
Bevi November 8, 2011
I missed this the first time! It looks wonderful.
There'sAlwaysPie July 19, 2011
This was so tasty! Fresh and perfect for a summer day!
BlueKaleRoad July 19, 2011
I'm so happy you enjoyed the tart. What a beautiful photo you took, I love it! :)
There'sAlwaysPie July 14, 2011
I'm excited about making this over the weekend - looks delicious!
BlueKaleRoad July 14, 2011
Thank you! Please let me know if you have any questions. :)
My P. July 14, 2011
Looks beautiful!
BlueKaleRoad July 14, 2011
Thank you, MPS!
This L. July 10, 2011
This looks divine! I think this one is a keeper - will try on my inlaws this week. What are grains of paradise?
BlueKaleRoad July 11, 2011
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!
Sagegreen July 8, 2011
Love everything about this!
BlueKaleRoad July 9, 2011
Thank you, Sagegreen! And btw, LOVED your ceviche! High marks from my family, too. Thanks for a great recipe.
mrslarkin July 8, 2011
this looks like a winner!
BlueKaleRoad July 8, 2011
Thank you, mrslarkin! Love your cherry snow cone!
WinnieAb July 8, 2011
What a fantastic recipe...and such a gorgeous photo!
BlueKaleRoad July 8, 2011
Thank you, Winnie! I recently discovered your blog and love it.
hardlikearmour July 8, 2011
Wow, this is seriously impressive!
BlueKaleRoad July 8, 2011
Thank you, hla!
nogaga July 6, 2011
Combining chevre and raspberries like this is brilliant!
BlueKaleRoad July 7, 2011
Thank you, nogaga!
aargersi July 6, 2011
LOVE this a lot - what a great addition to the apps that we set out for company ...
BlueKaleRoad July 6, 2011
Thank you, aargersi! I hope you enjoy it this summer.
boulangere July 5, 2011
Love your semi-savory angle.
BlueKaleRoad July 5, 2011
Thank you, boulangere! That was definitely my intent. I enjoy "savoring" up a sweet sometimes.
Midge July 5, 2011
How beautiful! What a great idea.
BlueKaleRoad July 5, 2011
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.
Midge July 6, 2011
Thanks BKR! Might have to try fake crab in my next batch.
lapadia July 5, 2011
What an inviting tart!
BlueKaleRoad July 5, 2011
Thank you, lapadia! I look forward to making your raspberry coconut pie.
sexyLAMBCHOPx July 5, 2011
BlueKaleRoad July 5, 2011
Thank you, sexylambchopx!