Goat Cheese Peppadew Pickled Onion Tart

Indulge your senses in the delectable Goat Cheese Peppadew Pickled Onion Tart. Sweet peppadew peppers meet tart and sour pickled onions. As a result, a flavor symphony that tantalizes your taste buds.

At the core of this culinary masterpiece is a savory goat cheese cream infused with fragrant fresh thyme leaves. This forms the basis of the tart, delivering a velvety texture and a burst of savory goodness.

Versatile and elegant, this tart is a perfect addition to any mealtime – whether it’s brunch, lunch, or dinner. Its visually stunning layers make it a gorgeous centerpiece for your table, adding a touch of sophistication.

What are Peppadew Peppers?

Now, let’s delve into the origins of peppadew peppers. Hailing from South Africa, these sweet gems were initially known as ‘Piquanté Peppers.’ Cultivated in the Limpopo province, they bring a unique balance of sweetness and mild spice to the tart. Over time, peppadews have become a sought-after ingredient globally. As a result, these red gems elevate dishes with their distinctive flavor profile.

Pickled onions are simple to make at home. Red onions make an especially pretty addition to this tart. I used this recipe which takes over an hour. A beautiful bonus is reserving the drained liquid for salad dressing.

This Goat Cheese Peppadew Pickled Onion Tart is a culinary delight. It combines the sweetness of peppadew peppers, the tanginess of pickled onions, and the richness of goat cheese. Its versatility, coupled with a visually pleasing presentation, makes it a must-try. Perfect for any meal, keep it in mind for a colorful addition to your Christmas feast.

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Goat Cheese, Peppadew, Pickled Onion Tart

Course Brunch, Dinner, Lunch

Cuisine American

Keyword goat cheese tart, peppadew peppers, peppadews, peppers, pickled onions, savory tart

Prep Time 40 minutes

Cook Time 35 minutes

Chill Time: 30 minutes

Servings 8

Author Lora Wiley-Lennartz

Ingredients

Crust:

• 1 +1/2 cups flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter
• 3-4 tablespoons ice water

Filling:

• 1 cup pickled onions
• kosher salt and freshly ground pepper to taste
• 8 oz goat cheese
• 1/2 cup sour cream at room temperature
• 4 oz cream cheese room temperature
• 2 eggs
• 1 tablespoon fresh thyme leaves

Instructions

Crust:

1. Whisk together the flour and salt. Pour into a food processor.

2. Cut the butter into pieces. Add the butter to the processor and pulse until the mixture resembles pea-sized lumps.

3. Add the water one tablespoon at a time, pulsing, just until the mixture sticks together in dough form.

4. Wrap the dough in plastic cling film and refrigerate for 30 minutes.

Filling:

1. Preheat the oven to 350 degrees F. Grease and flour a 10" tart pan.

2. Roll out the dough into a circle on a floured work surface.

3. Transfer to the pan and crimp the edges. Use a fork to poke some holes in the bottom of the crust.

4. Place a layer of parchment paper inside the pan on top of the dough.

5. Place pie weights* on top of the pan.

6. Place the pan in the oven and blind-bake the crust for 20 minutes.

7. Beat together the goat cheese, sour cream, and cream cheese. Beat in the eggs.

8. Season with salt and pepper.

9. Spread 3/4 of the pickled onions over the goat cheese.

10. Pour the cream mixture over the top.

11. Sprinkle the thyme leaves over the top.

12. Distribute the Peppadews. Top with the rest of the pickled onions,

13. Bake for 40 minutes or until the tart starts to turn golden brown on the top.

14. Remove from oven. Let cool for 10-15 minutes before slicing and serving.

Recipe Notes

*TIP: If you do not have pie weights, fit a smaller springform pan inside the tart pan on top of the crust.

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