You’re probably wondering why you’re on a fashion blog and seeing an image of goat cheese tarts and not new shoes or a handbag. The truth is, after fashion, I LOVE cooking. Quality ingredients and a leisurely trip to the farmer’s market get me really excited. When I really have time, I love to make things from scratch. My husband hates going to Whole Foods with me because I always end up getting lost in an aisle after finding something new.
Just yesterday I was talking with my coworkers about how for a short while I would make my own chicken stock for chicken noodle soup, etc. It’s super easy, it just takes time, which I don’t have much of these days.
However, I do always like to try something on the weekend, and once it starts to get cooler, I like to be in my kitchen. I prefer to make things in the fall over summer. Let’s face it – a creamy goat cheese tart like this feels much more comforting than grilled barbecue chicken.
I found these goat cheese tarts on West Elm‘s Instagram. I want to say I had probably just woken up and was hungry, because I have a vivid memory of seeing the photo they posted, thinking, “give this to me now” and then immediately proceeded to go buy the ingredients. It was a featured post on the company’s blog, Front + Main, from Adam and Ryan of Husbands That Cook.
I first want to ask the question, “Is there a better combination on a puff pastry than goat cheese and caramelized onions?” (Note that this is a rhetorical question, but if you had to answer, that answer is no).
Making dough/crust can be intimidating to some, but I assure you that it literally took about 10 minutes to throw together and was super easy to roll out.
Here’s how to make these delicious goat cheese tarts:
[yumprint-recipe id=’1′]
PERSONAL RECIPE NOTES
I almost completely missed this and only bought one mini tart pan, until Matt told me to read over the full recipe. (In my defense, I was just really excited to get started). Make sure you buy multiple mini tart pans, because you cook them IN the pans on a cookie sheet. Otherwise, you’d be baking them one at a time. I bought 4 and did it in 2 waves, and that worked fine to me.
Serve the goat cheese tarts warm, indeed. It’s not that these tasted bad when they were cold or room temp, but they were exponentially better right out of the oven.
I had extra dough an refrigerated it to make more the next day, and everything seemed fine. The only change I noticed was that the dough was more elastic and a little more tricky to roll out, but nothing crazy here.
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To see all of Adam and Ryan’s amazing photos of the tarts they made, and the full, original blog post, go here.
