tagAlt.Savoury Goat cheese tarts

Gourmet Goat Cheese and Radicchio Tartlets with Aged Balsamic

Master the art of Italian-inspired Goat Cheese Tartlets: full ingredient list, expert tips, and step-by-step guidance for an unforgettable dish!
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    • ( Scored 5 on 1 reviews )

tania:

Love the tang of goat cheese and Balsamic. A combo I was very unsure of at first, but figured I'd give it a shot. Glad I did, because it's absolute...

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tagAlt.Savoury Goat cheese tarts

Indulge in the creamy elegance of goat cheese paired with the bold bitterness of radicchio in this refined vegetarian tartlet recipe. These tartlets make for a sublime summer lunch or an effortless yet sophisticated dinner option. Their perfectly balanced filling is both satisfying and light, offering a delightful interplay of contrasting tastes and textures.

A highlight of this dish is the use of authentic, aged Balsamic vinegar, a treasured staple from Modena, Italy. Unlike the mass-produced varieties, a true Balsamic has a syrupy consistency and a complex, nuanced flavor profile developed over at least 12 years of aging. For this recipe, select a high-quality Balsamic—its rich tang will elevate every bite.

All other ingredients are easy to find. If radicchio isn't available, substitute with another variety of chicory or bitter greens to maintain the tart’s signature flavor. This recipe is a wonderful canvas for experimenting with flavors, guaranteeing a show-stopping presentation and a taste that will impress any guest at your table.

Ingredients

for 4 servings

Buttery Tart crust

  • All-purpose flour 200 grams
  • Butter 100 grams
  • Egg 1
  • Salt pinch
  • Walnuts cup

Goat Cheese and Radicchio Tart filling

  • Goat cheese 400 grams
  • Plain yogurt 250 grams (Greek)
  • Lemon 1
  • Salt as needed
  • Black Pepper as needed
  • Radicchio (Heads) 1
  • Balsamic vinegar as needed
  • Extra-virgin olive oil as needed

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Preparation

for 4 servings

Step

1

Of 4

Create and Chill the Buttery Tart Base

Begin by dicing chilled butter into small cubes. For extra depth of flavor, you can add a handful of walnuts—pulse them with a couple of tablespoons of flour to achieve a fine, even texture, which prevents excessive oiliness in the dough.

Combine your flours, a pinch of salt, and freshly ground black pepper. Work in the cold butter with your fingertips until the mixture resembles coarse crumbs and no large pieces remain. Add a beaten egg and, if desired, finely chopped fresh herbs for an aromatic touch. Alternatively, use a food processor to pulse the dry ingredients with the butter and blend in the egg to form a dough.

Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax and the flavors to meld.

Step

2

Of 4

Prepare the Creamy Goat Cheese and Radicchio Filling

Blend goat cheese with creamy yogurt until smooth and velvety. Add a small pinch of salt and freshly grated lemon zest for a burst of brightness.

Trim the radicchio, removing any tough white cores, then slice thinly for even cooking.

Heat 1-2 tablespoons of quality olive oil in a medium skillet. Add the sliced radicchio, seasoning to taste with salt and black pepper. Splash in aged Balsamic vinegar and sauté until the radicchio wilts and its bitterness mellows. This process brings out a subtle sweetness, balancing the cheese perfectly.

Step

3

Of 4

Bake and Prepare the Tartlet Shells

Preheat your oven to 180°C (350°F). Roll out the chilled dough between two sheets of parchment paper for easy handling, aiming for an even thickness. Carefully line individual tartlet molds, dusted lightly with flour to prevent sticking.

Prick the bases with a fork to prevent air bubbles, then bake for about 30 minutes, or until the crusts turn a golden hue. If using smaller tart pans, begin checking for doneness at 20 minutes. Allow the shells to cool before removing them from their molds to maintain their delicate structure.

Once completely cooled, these tartlet shells can be stored in an airtight bag in the refrigerator. To use them later, simply reheat in the oven before filling for best texture.

Step

4

Of 4

Assemble and Finish the Tartlets

Spoon the goat cheese and yogurt blend into each tartlet shell, spreading evenly. Top with the sautéed radicchio, ensuring each tart gets a generous layer.

For an extra touch of indulgence, garnish with shavings of aged Pecorino cheese and a sprinkle of chopped walnuts. Finish with a final drizzle of high-quality aged Balsamic vinegar to enhance the flavors and add visual appeal.

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Filippo Bartolotta

Filippo Bartolotta

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Reviews

tania Monday 7th of September 2020

Sweet and tangy with a terrific aftertaste of pure smoothness

Love the tang of goat cheese and Balsamic. A combo I was very unsure of at first, but figured I'd give it a shot. Glad I did, because it's absolutely worth it. A strange combo on paper, but I promise a sophisticated, elegant balance to the pairing - unexpectedly amazing.

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