4.8 from 12 votes
Goat Cheese Tart with Blueberry-Sweet Corn Salsa
This rich, creamy goat cheese tart is topped with fresh blueberry and sweet corn salsa.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Calories:
642 kcal
Course:
Main Course, Appetizer
Cuisine:
American, Vegetarian
Ingredients
- 1 heet puff pastry frozen, 8.5oz
- 1 egg separated, white
- 6 oz cream cheese
- 4 oz goat cheese
- 2 cups blueberries fresh
- 1 tbsp thyme leaves
- 1 ear sweet corn fresh
- ½ red bell pepper chopped into ¼" pieces
- ½ red onion thinly sliced
- ½ jalapeno pepper minced
- 1 lime
- salt to taste
- black pepper to taste
Instructions
- 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!
Cup of Yum
Nutrition Information
Calories
642kcal
(32%)
Carbohydrates
49g
(16%)
Protein
14g
(28%)
Fat
44g
(68%)
Saturated Fat
18g
(90%)
Cholesterol
59mg
(20%)
Sodium
408mg
(17%)
Potassium
292mg
(6%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin A
1530IU
(31%)
Vitamin C
38.2mg
(42%)
Calcium
108mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 642
% Daily Value*
| Calories | 642kcal | 32% |
| Carbohydrates | 49g | 16% |
| Protein | 14g | 28% |
| Fat | 44g | 68% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 59mg | 20% |
| Sodium | 408mg | 17% |
| Potassium | 292mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 1530IU | 31% |
| Vitamin C | 38.2mg | 42% |
| Calcium | 108mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.