 |
|
|
| Home > Recipes |
|
Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
|
Goat Cheese Tart
Copyright 2004, Barefoot in Paris, All Rights Reserved Show: Barefoot Contessa Episode: Back from the Beach Overall User Rating: 
| |
|
Goat Cheese Lovers Look no further
07/11/2008 at 01:57pm
User: CYNTHIA from Morgan Hill, CA User Rating:
This tart is divine. My only complaint is that my tart crust did shrink while baking and the sides were distressingly short. (I followed her directions to a T but may try freezing it before baking next time). I had enough extra dough to fill two extra 4" tart shells. With my short-sided tart I had enough filling to fill the tart plus 4 extra 4" tart shells. (I simply greased the tart pans and put filling in without crust - it rose like a souffle). One other comment - my goat cheese comes in 8 oz. logs where I shop. I simply added 2 extra ounces of cream cheese. Delicious!
Absolutely Delicious
06/24/2008 at 12:42pm
User: Anonymous User Rating:
Easy to make and has great flavor. I made it even easier by using store bought pie dough (because I really hate making pastry). Everyone loved it! Serve with a simple mixed green salad for a light and elegant brunch or lunch. I will definitely make this again.
Goat Cheese Tart
06/19/2008 at 12:50pm
User: Anonymous User Rating:
Perfect dinner or lunch tart. I've tried several and Ina Garten's is the best!
Goat Cheese Tart
05/30/2008 at 02:17pm
User: Anonymous User Rating:
I really like this recipe. It lasted only a few days in my house. However, DO NOT serve this at cold or room temperature. The first time I tried it was cold, and I was really disappointed. Heat it up before eating. I made the pastry myself, and it came out great. The fresh basil really makes a difference. If you're an onion fan, I suggest you add more shallots.
Goat cheese Heaven
05/17/2008 at 11:43am
User: Marianne from Pensacola, FL User Rating:
This is simply outstanding. The crust is to die for. Simple and elegant. Great for a brunch or as a side dish. You will be a star when you serve this. Thank you Ina!
Perfect for breakfast, lunch, dinner or a snack!
11/26/2007 at 10:26pm
User: Sarah from Atlanta, GA User Rating:
This recipe is very easy and surprisingly not too rich. It is delicious and excellent with tea in the morning, with a salad, or as a side dish for dinner guests. With the leftover dough and cheese mixture, I baked four additional mini-souffles using muffin tins based on previous ratings/suggestions. Perfect to pack for lunch tomorrow!
Best I've Ever Had!
11/23/2007 at 01:23pm
User: Kathy from Louisville, KY User Rating:
I have had a few different goat cheese tarts, and this was by far my favorite. I would not change a thing, why mess with perfection? You've done it again Ina!
Smashingly delcious!
08/01/2007 at 02:10pm
User: Louise from Alpharetta, GA User Rating:
Just served this tart for a ladies luncheon, and it was a hit! I used a whole wheat frozen shell, and it turned out beautifully. I also put sliced tomatoes on top of the tart about halfway through cooking for a pretty look. Highly recommended!
If you like goat cheese, you'll love this!
07/21/2007 at 11:02am
User: karen from dallas, TX User Rating:
I also used a frozen pie crust. Worked great. Very easy and very delicious.
ANOTHER WINNER
07/08/2007 at 04:27pm
User: jill from TAMARAC, FL User Rating:
this recipe was easy, and it's aroma when cooking is so good. Another successful recipe by Ina Garten!!!
awesome
04/11/2007 at 01:45pm
User: Anonymous User Rating:
I prepared this for a gormet cook and he ate 3 pieces! It's mild and i strongly suggest doing the heirloom tomatos and fennal with it as it is the perfect complement.
sensational
03/12/2007 at 09:27pm
User: PAT from Bloomfield Hills, MI User Rating:
What a great recipe. It is delicious, easy to make and looks great. I use a frozen pie shell and it saves me time. Still looks great.
Better then any quiche
02/21/2007 at 04:33pm
User: howard from west warwick, RI User Rating:
I tried this with a prepared pie crust (which made the recipe fall squarely into the "easy" category), and it was absolutely delicious. It has a more solid texture than a quiche, firmer then any custard. It presents a wonderful taste and will be a wonderful alternative to any quiche lover's recipe box.
easier appetizer
01/28/2007 at 04:41pm
User: john from tafton, PA User Rating:
I used appetizer size prebaked frozen phillo dough shells and filled with the mixture. When placing goat cheese in food processor it creamed instead of crumbled. Next time I may halve cheese for mixture and place remaining on top after partially filling shells.
Fantastic!
01/28/2007 at 01:01pm
User: Erin from Charlotte, NC User Rating:
This was a big winner at our party last night! I made a few revisions due to time... I didn't make the pastry, I used puff pastry I had in the freezer in small rectangular muffin tins. Even though the pastry shell shrunk in a bit you could fill the tin to overflowing with the cheese mixture. I didn't have the herbed goat cheese, so I added some fresh parsley, thyme, oregano, and rose mary from our garden and dried basil sicne we didn't have any fresh on hand. Everyone raved! Definitely a keeper!
AMAZZIINNNGGG!!
01/21/2007 at 05:01pm
User: Anonymous User Rating:
I made this recipe for friends and it is absolutely AMAZING!! Barefoot Contessa has done it again. It is so elegant and great served with a salad. This definately goes in the recipe book! Next time, I am going to add extra shallots.
Would make again
01/19/2007 at 04:57pm
User: JEAN from Phoenix, AZ User Rating:
I too used a refrigerated piecrust in the box and I only had plain goat cheese so I added additional fresh herbs along with the basil. I also sliced 2 plum tomatoes paper thin and placed on top. It gave it more color and appeal besides tasting good.
fabulous goat cheese tart
11/01/2006 at 04:15pm
User: Jessica from Chicago, IL User Rating:
This is a delicious and simple meal or appetizer. She does a wonderful job, I have used this recipe many many times!
Rich and Creamy
10/31/2006 at 02:54pm
User: Jocelyn from Watertown, MA User Rating:
Sooo yummy - but it's so rich that it's better to preslice small slivers for people...
tooooooooooo good
08/15/2006 at 09:28pm
User: Anonymous User Rating:
this was really good not heavy at all took me 40 mins to bake it and i made the dough from scratch but it was really worth it. Ina rocks!!!
Great for Entertaining
05/30/2006 at 05:06pm
User: Melissa from Pleasanton, CA User Rating:
I made this for a girls night in and everyone loved it. I even served the leftovers, reheated in the oven for a nice breakfast for my family. My kids ages 4 & 6 both loved it as well. My shells shrunk when I baked them but one batch of the filling was enough for 2 tarts.
Great for a Girls Luncheon
05/18/2006 at 12:04pm
User: Eileen from Stow, MA User Rating:
This tart is easy to make if you have the ingredients on hand! I cheated a bit and used a referigerated crust. My husband enjoyed it too! Nice for a girl's luncheon.
Incredible
04/25/2006 at 06:03pm
User: Anonymous User Rating:
I used store bought dough in the box and didn't have a tart pan so I had to use a pie dish, but it was so good my guests just kept raving about it. So if you don't want to take the time to make the dough yourself you should still make it with store bought because the filling is the best part.
Easy, elegant and savory
03/16/2006 at 12:15pm
User: Corinne from San Luis Obispo, CA User Rating:
Super easy and really great result. A salad, some crusty bread and some good wine and you've got a really lovely meal for two or for entertaining friends.
Goat Cheese Tart
03/13/2006 at 04:20pm
User: Heather from Ennis, MT User Rating:
Delicious! I substituted carmalized onions for the shallots, and used "herbed" goat cheese instead of adding basil. It turned out beautiful, and was so easy. I highly recommend this one.
Fantastic & Easy!
02/01/2006 at 06:50pm
User: Heather from Palm Bay, FL User Rating:
I was amazed at how easy this was to make. I kinda knew it would taste good, because I am a fan of Goat cheese. My Husband was a little afraid to try it, but ended up really liking it as well. I will certainly make this again. Easy & elegant!
Delicious as an appetizer too
10/19/2005 at 12:12pm
User: Rehm from Las Vegas, NV User Rating:
I prepared this recipe with mini muffin pan and 1 wonton wrapper for crust. My guest raved!
AWESOME!
10/18/2005 at 02:01pm
User: Kelley from Fremont, CA User Rating:
Easy and very delicious. Need I say more.
Wonderful
09/14/2005 at 09:59am
User: CASSANDRA from Cuyahoga Falls, OH User Rating:
This dish sounds so heavy, but it really is great for a summer lunch with a salad. I made it for my in laws and everyone just loved it
Goat Cheese Tart
09/09/2005 at 02:18pm
User: Belle from Butte, MT User Rating:
I made the goat cheese tart for my husband's birthday and, let me tell you, it was a hit. I found it easy to make and the taste was delightful. All the wonderful flavors and the creamy texture was definitely a treat.
Outstanding!
09/06/2005 at 02:42pm
User: Diane from Southampton, NJ User Rating:
The tart was excellent! I cheated and used puff pastry to save time, but it was delicious, so light and creamy tasting. My husband was crazy about it. Definitely a keeper.
adapting a gem
08/29/2005 at 12:56pm
User: Marianne from Encino, CA User Rating:
Due to the space restrictions of my Hollywood Bowl picnic basket, I made the filling according to Ina's recipe, but lined non-stick muffin tins with 2 won-ton wrappers per "muffin", brushed with olive oil and filled to the top. They puffed up like mini souffles and browned beautifully in 30 minutes. The edges of the won-ton's made a beautiful surround for the goat cheese. They looked great on top of a green salad. (Makes filling for 8 "muffins")
Goat Cheese Tart Superb
08/26/2005 at 10:08pm
User: JO ANN from Nashville, TN User Rating:
Wonderfully different. We enjoyed every morsel of this sumptuous tart.
Very good
08/23/2005 at 10:20am
User: Lisa from East Meadow, NY User Rating:
I made this tart lastnight and it came out very good. It is definitely better served at room temperature. I am on the South Beach Diet so I omitted the crust and it still came out beautifully.