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
whole wheat flour
egg, lightly beaten
flaky sea salt
A few grinds of fresh pepper or grains of paradise
In This Recipe
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.
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.
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.
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!
I am a passionate home cook for my family and friends. I recently started writing a food blog (www.bluekaleroad.com) and love creating new recipes, writing about food and sharing stories. We are part of a CSA and really appreciate all the terrific produce grown in the Seattle area. In a continued effort to eat locally, we started raising backyard chickens (love our little flock!) and are enjoying the beautiful, fresh eggs. The Food52 community is inspiring and I find myself glued to the site checking out delicious recipes!