Goat Cheese with Rosemary & Pomegranate Tart

Photo By: Adam Ahmed


The holidays are here and it’s time to pull out all the stops to bedazzle your guests. This crispy cheese tart is going to do just that with its simple rosemary scented pie crust, ooey gooey goat cheese centre and pomegranate jam topping. These tarts can be made ahead, and warmed up before topping with the pomegranate jam.

The pie dough is the one I’ve been making religiously ever since I learned how to make it at George Brown culinary. In this recipe, I added some chopped fresh rosemary to wake up those taste buds and get you in the holiday mood. I’ve filled my tarts with crumbled goat cheese. I love this cheese, but I’ve discovered that not a lot of people like the gamey taste of this cheese. If you wish you can use a cream cheese and feta blend instead. Once baked I top this will a little pomegranate jam, some more crumbled cheese, some rosemary sprigs and some pomegranate jewels. The sweetness from the fruit and jam compliment the creaminess of the cheese and crunch of the tart beautifully.



10 oz all-purpose flour

4 oz, 1 stick cold unsalted butter grated

Pinch salt

2 tsps chopped rosemary

120 ml cold water

4 – 6 oz goat cheese crumbled

Pomegranate jam

Pomegranate seeds

Sprigs of rosemary to garnish



Put the flour, butter, salt, rosemary and cold water in a bowl at the same time and knead

Cover in plastic wrap and keep aside to rest for 30 minutes

Roll out the dough and cut circles with a cookie cutter

Insert the circles in a greased mini muffin pan and bake for 5 minutes

Remove and add crumbled goat cheese

Bake for another 5 – 10 mins

Remove, top with jam, some more crumbled cheese a sprig of rosemary and some pomegranate jewels


Watch full video: https://www.youtube.com/watch?v=MPd0RfGJWYA&feature=youtu.be


Photo by: Adam Ahmed