Reviews Add Rating & Review
Back to Date, Olive, and Goat-Cheese Tart All Reviews for Date, Olive, and Goat-Cheese Tart - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Date, Olive, and Goat-Cheese Tart Credit: Louise Hagger Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 8
Ingredients Ingredient Checklist 10 ounces all-butter puff pastry, such as Dufour (from a 14-ounce package), thawed Unbleached all-purpose flour, for dusting 1 large egg, lightly beaten 4 Medjool dates (3 ounces) 4 ounces fresh goat cheese (1/2 cup), room temperature 2 ounces cream cheese (1/4 cup), room temperature Kosher salt and freshly ground pepper 2 ounces Kalamata olives, pitted and coarsely chopped (1/3 cup) 2 tablespoons Quick-Pickled Chiles 1 tablespoon extra-virgin olive oil, plus more for drizzling Flaky sea salt, such as Maldon, for serving
Cook’s Notes When brushing the pastry edges, be careful not to let the egg drip down the sides; this will inhibit rising.
Gallery Date, Olive, and Goat-Cheese Tart Credit: Louise Hagger
Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 8
Gallery
Date, Olive, and Goat-Cheese Tart Credit: Louise Hagger
Date, Olive, and Goat-Cheese Tart
Credit: Louise Hagger
Date, Olive, and Goat-Cheese Tart
Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 8
Recipe Summary
prep: 20 mins total: 1 hr 20 mins
Servings: 8
prep: 20 mins
total: 1 hr 20 mins
prep:
20 mins
total:
1 hr 20 mins
Servings: 8
8
Ingredients
Ingredients
- 10 ounces all-butter puff pastry, such as Dufour (from a 14-ounce package), thawed Unbleached all-purpose flour, for dusting 1 large egg, lightly beaten 4 Medjool dates (3 ounces) 4 ounces fresh goat cheese (1/2 cup), room temperature 2 ounces cream cheese (1/4 cup), room temperature Kosher salt and freshly ground pepper 2 ounces Kalamata olives, pitted and coarsely chopped (1/3 cup) 2 tablespoons Quick-Pickled Chiles 1 tablespoon extra-virgin olive oil, plus more for drizzling Flaky sea salt, such as Maldon, for serving
Directions
Preheat oven to 375 degrees. Unfold dough onto a lightly floured piece of parchment. Cut into a 10-by-9-inch rectangle (if necessary, roll out slightly first). Trim edges. Transfer dough on parchment to a baking sheet. Use the tip of a sharp knife to score a 1-inch border (do not cut all the way through). Prick center all over with the tines of a fork. Freeze 15 minutes. Carefully brush border with beaten egg (reserve remaining beaten egg for filling). Bake until puffed and golden, about 25 minutes. Remove from oven and press center down to create a hollow.
Meanwhile, cut 1/4 inch off of one end of a date. Remove pit. Cut date into 1/4-inch rounds. Repeat with remaining dates.
Mix together goat and cream cheeses. Stir in remaining beaten egg, 1/2 teaspoon salt, and 1 teaspoon pepper. Stir in olives. Spread mixture evenly into hollow of tart shell. Toss dates and chiles with oil. Sprinkle over cheese mixture, pressing gently to adhere. Bake until set, about 10 minutes. Drizzle with oil and sprinkle with flaky salt before serving.
Cook’s Notes When brushing the pastry edges, be careful not to let the egg drip down the sides; this will inhibit rising.
Cook’s Notes
When brushing the pastry edges, be careful not to let the egg drip down the sides; this will inhibit rising.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Date, Olive, and Goat-Cheese Tart
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Date, Olive, and Goat-Cheese Tart
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
