Equipment
Ingredients
Tart Base & Filling
- 250 g puff pastry, thawed if frozen, kept cold
- 150 g soft goat cheese, room temperature
- 100 g cream cheese, room temperature
- 1 lemon, zested
- 1 fresh red chili, finely minced
- 1 egg, beaten
- 2 g black pepper, freshly cracked
Fresh Herb Salad Topping
- 40 g baby arugula, washed and dried
- 15 g fresh mint leaves, picked from stems
- 15 g fresh flat-leaf parsley, picked from stems
- 15 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 1 fresh red chili, thinly sliced
- 2 g flaky sea salt
Nutrition (per serving)
Method
Preheat your oven to 200C (400F) on a conventional bake setting. Line a baking sheet with parchment paper.
In a mixing bowl, combine the room-temperature goat cheese, cream cheese, lemon zest, finely minced red chili, and black pepper. Mix vigorously until smooth and well integrated.
Unroll the puff pastry onto the lined baking sheet. Using a sharp knife, lightly score a 2-centimeter border around the entire edge of the pastry, ensuring you do not cut all the way through. Prick the inner rectangle all over with a fork to prevent it from puffing up.
Spread the cheese mixture evenly inside the scored border. Brush the 2-centimeter border lightly with the beaten egg wash.
Bake in the preheated oven at 200C (400F) for 18 to 22 minutes, or until the pastry border is highly puffed, crisp, and deep golden brown.
Remove the tart from the oven and let it cool slightly for 5 minutes. While it cools, toss the arugula, mint leaves, and parsley in a bowl with the extra virgin olive oil, lemon juice, and flaky sea salt.
Pile the dressed herb salad generously over the baked cheese center of the warm tart. Garnish with additional sliced red chili if desired. Slice into squares and serve immediately.
Chef's Notes
- Pricking the center of the puff pastry, a technique called docking, allows steam to escape so the border rises higher than the middle, creating a natural wall for your filling.
- Using an all-butter puff pastry rather than one made with vegetable shortening will drastically improve both the flavor and the crisp, flaky texture of the final tart.
- The residual heat from the tart will release the essential oils from the fresh mint and parsley as soon as the salad hits the surface, creating a beautiful aromatic experience.
- To cut clean slices without crushing the delicate pastry, use a serrated knife and a gentle sawing motion rather than pressing straight down.
Storage
Refrigerator: 2 days — Store the baked tart and the herb salad in separate airtight containers to prevent the pastry from becoming soggy.
Reheating: Reheat the tart base in a 180C/350F oven for 5-8 minutes until crisp, then top with fresh salad.
