I stumbled upon a memorable recipe for goat cheese tarts in a magazine. I would offer credit to its creator, but it was so long ago and has since been revised to a larger version for catering. During my search, I found recipes for mini goat cheese tarts, but what I really wanted was a full-size savory cheesecake served as a spread with crackers or baguette slices.
Meet my Chèvre Cheese Tart with Red Onion Jam! An elegant appetizer made with a buttery cracker crust, a creamy goat cheese filling, and topped with sweet and tangy red onion jam. The tart is baked until the crust is golden brown, and the hidden ribbon of spinach adds another layer of flavor. Rosemary and garlic are the perfect duo to season this savory tart.
This spread is a great way to showcase the flavor of goat cheese. Goat cheese is creamy and has a slightly tangy flavor that pairs perfectly with the sweetness of the red onion jam. The red onion jam is delicious on its own, and it's a versatile condiment that can be used on sandwiches, burgers, and more.
Chevre Cheese Tart with Red Onion Jam
A creamy and savory cheese spread that makes a stunning presentation. Bright red onions cooked into a sweet tangy jam are the perfect topping for silky Chevre cheese with just a hint of rosemary. The hidden layers of tender garlic wilted spinach is a delicious surprise. Serve with crackers or a sliced baguette on the side.
25 to 35 servings
2 cups butter cracker crumbs
½ cup butter melted
1 tablespoon olive oil
4 cloves garlic minced
12 ounces fresh spinach shredded
¼ teaspoons salt
14 ounces cream cheese softened
8 ounces chevre cheese
3 eggs
¼ cup all purpose flour
2 teaspoons fresh rosemary
1 teaspoon onion powder
1 teaspoon ground pepper
1 cup whipping cream
red onion jam
For crust, combine cracker crumbs and melted butter in a medium mixing bowl. Press mixture evenly onto the bottom and about 1 inch up the sides of a 9-10 inch spring form pan. Set pan aside.
For filling, heat a large skillet, add oil and cook garlic for 30 seconds. Stir in spinach until just wilted. Remove from heat and add salt, move into a colander to drain. Place ½ spinach mixture evenly over the bottom of the crust pan.
Beat softened cream cheese and chevre in a large mixing bowl until smooth. Add eggs, flour, rosemary, onion powder, and pepper. Beat just until combined. Stir in whipping cream.
Carefully pour half the cheese mixture over spinach. Layer in the other half of the spinach and the rest of the cheese mixture. Place on a baking pan and into a pre heated 350°F oven. Bake for 30 to 35 minutes (center will be soft but nearly set when shaken).