Strawberry and Goat Cheese Tart with Pickled Ginger
Recipe by Executive Chef, John McConnell
Yields: 12-15 squares
1 sheet of prepared puff pastry
1 egg, beaten
1 tsp Water
1 cup Clif Family Organic Strawberry Preserves
1 TBSP balsamic vinegar
¼ tsp black pepper
4-ounce log of fresh goat cheese
3 TBSP pickled ginger (store bought), coarsely chopped
2 sprigs of fresh thyme, stems removed
Set the puff pastry out to thaw and preheat the oven to 400°F.
Combine strawberry preserves, balsamic vinegar and black pepper in a small bow. Line a baking sheet with parchment paper. Beat the egg and water in another small bowl with a fork.
Sprinkle a clean work surface with the flour. Unfold the thawed pastry sheet on the work surface. Using a rolling pin, roll the pastry out to form an even rectangle about 8 ½” x 11”. Place the pastry onto the baking sheet. Brush ½ inch around the edge with the egg.
Evenly spread the strawberry preserves over the interior of the pastry. Crumble the goat cheese over the strawberry preserves and place the pickled ginger over the goat cheese. Lastly, scatter the thyme leaves over the tart.
Bake for 16-18 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 10 minutes before cutting. Cut into squares of desired sizing.
Serve with a well-chilled glass of Clif Family Rosé of Grenache.