Easy Sun-dried Tomato and Goat Cheese Tart

This savory sun-dried tomato and goat cheese tart comes together quickly but feels fancy, making it the ultimate holiday party hack when you’re busy during the holiday season (which is always, I know).

Savory sundried tomatoes and fresh thyme ornament a flaky crust topped with a creamy blend of Belfonte Cottage Cheese and goat cheese. Why cottage cheese plus goat cheese? Blending the two cheeses together results in a creamy spread that feels rich but is actually a lighter choice and not overpowering with the flavor of the goat cheese. It’s equally at home at a festive cocktail party or served family-style alongside steaming bowls of butternut squash soup.

I developed this recipe in partnership with Belfonte Dairy in Kansas City.

Ingredients

1 (13 oz.) package of refrigerated puff pastry

2 cups small curd full-fat Belfonte Cottage Cheese

4 oz. goat cheese

½ tsp. salt

2 cloves fresh garlic

4 oz. sun dried tomatoes in olive oil

Fresh thyme

Directions

Preheat the oven to 375 degrees. Grease a 13x9 inch pan and spread puff pastry evenly in a sheet, crimping at the corners to make a border for your tart.

In a food processor, combine two cloves of garlic and ½ tsp salt.  Add 2 cups Belfonte Cottage Cheese and a 4 oz. log of plain or herbed goat cheese. Spread mixture evenly across the prepared puff pastry. 

Sprinkle cheese tart with sundried tomatoes and fresh thyme. 

Bake at 375 degrees for 30 minutes. Allow to cool 10-15 minutes in pan, then cut into rectangles for serving.

Serves 16 (large slices).