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Goat's cheese tart with fresh herbs & salad greens


  • Preheat oven to 180°C fan forced (200°C normal).
  • To make the tart cases, brush a pastry sheet with melted butter and fold in half. Then top with another pastry sheet, brush again with butter and fold in half. Fold over the two long edges and brush with more butter.
  • Then brush a tart or dariole mould (or a jar) with butter and wrap the pastry around the outside, leaving the top open. Flatten the sides, fold in the top and if needed brush the outside.
  • Remove the mould and repeat the process with the remaining pastry.
  • Refrigerate the pastry cases for 20 mins until set and then cook in the oven for 10 mins.
  • When ready, push out the middle of the pastry, as they do tend to puff up and set aside to cool on a rack.
  • Heat a little oil in a heavy-bottomed pan and very gently saute the onions with a splash of balsamic, the sugar and salt for about 40 mins until caramelised.
  • At the same time, place the tomatoes in an oven tray, cut side up, and drizzle with some oil and balsamic.
  • Increase the oven temp to 200°C fan forced (220°C normal) and cook the tomatoes for about 15 mins until they have collapsed.
  • Spoon the onions to about half way up in the pastry cases and top with the goat's cheese and a tomato half (cut side up), and then garnish with a few fresh herbs.
  • To serve, mound about 1 tbsp goat's cheese in the centre of individual plates and gently press the tart on top. Then sprinkle a little extra virgin olive oil, the cab sav syrup, a few fresh herb leaves and the jelly around the edges for decoration.
  • nb. Bought tart cases can be used.
  • Mandy Rogers, Sassafras Creek restaurant, Kurrajong Village in Hawkesbury NSW


  • 8 sheets of filo pastry
  • melted unsalted butter
  • olive oil
  • 2 onions, very finely sliced
  • balsamic vinegar
  • a pinch of sugar
  • a pinch of sea salt
  • 2 ripe red Roma tomatoes, halved lengthways
  • goat's cheese, crumbled
  • 1 tbsp each fresh rosemary & oregano leaves
  • extra virgin olive oil
  • cabernet sauvignon syrup (or balsamic vinegar)
  • shiraz jelly (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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