This rich, creamy goat cheese tart is topped with fresh blueberry and sweet corn salsa, and finished off with a drizzle of honey. It’s the perfect Springtime meal, or an amazing appetizer for your next party.
Goat Cheese Tart with Fresh Florida Produce
I was so excited when Fresh from Florida reached out, looking for a recipe that shows off all the amazing in-season Florida produce. This was right up my alley, as I love cooking with fresh seasonal ingredients.
Seasonal produce is always so much more flavorful, and it’s fun to experiment with different types of ingredients throughout the year. The Fresh from Florida website has a fantastic recipe section, which gives me tons of creative ideas!
So I created this goat cheese tart to show off some of those fruits and veggies that are in season right now!
What’s in season now?
First off, I had to explore the in-season Florida produce. I did my shopping at Publix and was so excited to find fresh blueberries, juicy sweet corn, and beautiful red bell peppers.
It was amazing to see how much locally grown produce was available. It’s wonderful to live in a place with so many local producers, that make it easy to eat fresh year-round!
Don’t they look amazing? And every one of them was grown locally by a Florida farmer. I love that.
Let’s make a Goat Cheese Tart!
Alright, it’s time to get cooking.
I started off with a simple sheet of frozen puff pastry. Let the puff pastry defrost for about 20 minutes at room temperature before you get started. This will let you unroll it into a flat sheet without breaking it. Lay your pastry out on parchment paper lined baking sheet.
Now, if you are really feeling ambitious you could even make your own homemade puff pastry. But frozen also works just fine!
Next, take a fork and poke all over the puff pastry, except for the edges. The holes will let the air escape while the goat cheese tart is baking, so only the edges of the pastry will get puffy. Exactly what we want!
Then lightly beat an egg white in a small bowl, and brush the egg white mixture all over the puff pastry. This will keep it moist and give the tart a nice, golden color.
Now, set the pastry aside and let’s make the goat cheese tart filling.
For the filling, I mixed together cream cheese, goat cheese, fresh thyme, and a bit of salt and pepper.
This will be much easier if you let the cream cheese and goat cheese warm to room temperature before mixing. Or you can cheat and microwave them for 30 seconds!
Spread the filling out on top of the puff pastry, leaving the edges bare.
Then simply bake the pastry at 375 degrees for about 20 minutes. It’s done when the crust is a golden color.
Blueberry and Sweet Corn Salsa
While the pastry is baking, go ahead and make your blueberry salsa. This will be the perfect topping for your goat cheese tart.
You could get creative here, and use just about any in-season produce that you like! I used fresh blueberries, sweet corn kernels, red bell pepper, red onion, and jalapeno.
Mix all the veggies together, and squeeze in some fresh lime juice.
I love this recipe because it doesn’t require cooking any of the salsa ingredients. You just mix it all together – and done! So easy.
When your goat cheese tart is done baking, simply top it with the blueberry salsa, and dig in!
Follow Fresh from Florida
I really love the Fresh from Florida recipe page, which is filled with all kinds of creative ideas for cooking with your Florida produce.
Goat Cheese Tart with Blueberry-Sweet Corn Salsa
This rich, creamy goat cheese tart is topped with fresh blueberry and sweet corn salsa.
- 1 sheet puff pastry frozen, 8.5oz
- 1 egg white separated
- 6 oz cream cheese
- 4 oz goat cheese
- 2 cups blueberries fresh
- 1 tbsp thyme leaves
- 1 ear sweet corn fresh
- 1/2 red bell pepper chopped into 1/4" pieces
- 1/2 red onion thinly sliced
- 1/2 jalapeno pepper minced
- 1 lime
- salt and pepper to taste
Preheat oven to 375 degrees (F).
Line a large baking sheet with a piece of parchment paper.
Lay puff pastry sheet flat on the parchment paper-lined baking sheet.
Using a fork, poke holes all over the puff pastry sheet, except for a 1" border around the edges.
In a small bowl, whisk the egg white with a fork. Use a brush to lightly brush the whole puff pastry sheet with the egg white.
In a medium mixing bowl, combine the cream cheese and goat cheese.
Hint: Let them both soften at room temperature to make mixing easier.
Add the thyme leaves to the goat cheese mixture. Add salt and pepper, to taste. Mix well.
Spread the goat cheese filling in an even layer on top of the puff pastry sheet. Leave a 1" border around the edges.
Bake the puff pastry for 20-25 minutes, checking often. The pastry is done when it turns a light golden brown.
While the goat cheese tart is baking, make the blueberry salsa!
Peel open the sweet corn, and carefully remove the corn kernels with a sharp knife. Discard the cobs and husks.
In a medium mixing bowl, combine the sweet corn kernels, red bell pepper, ,jalapeno, and red onion.
Cut the lime in half, and squeeze the fresh lime juice into the salsa mixture.
Add salt and pepper, to taste. Stir to combine.
When the goat cheese tart is done baking, remove from the oven and let it rest for 2-3 minutes.
Top goat cheese tart with the blueberry-sweet corn salsa and serve!
Want more delicious recipes?
Subscribe to get a FREE e-cookbook with my top 15 vegetarian and vegan recipes!