Best 7 Little Wild Sorrel And Herb Tarts With Melted Goats Cheese Recipes

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Welcome to the exciting world of flavors with our "Little Wild Sorrel and Herb Tarts with Melted Goat's Cheese" recipe guide! In this article, we'll take you on a culinary journey to create a mouthwatering dish that combines the tangy zest of wild sorrel, the aromatic symphony of herbs, and the creamy indulgence of melted goat's cheese. Get ready to transform simple ingredients into an extraordinary appetizer or light meal that will impress your taste buds and leave you craving for more.

Here are our top 7 tried and tested recipes!

GOAT CHEESE TART



Goat Cheese Tart image

Provided by Ina Garten

Categories     appetizer

Time P1DT17h25m

Yield 6 servings

Number Of Ingredients 10

1 1/2 cups all-purpose flour, plus more for dusting the board
Kosher salt
13 tablespoons cold unsalted butter, divided
3 to 4 tablespoons ice water
3/4 cup chopped shallots (3 to 4 shallots)
10 1/2 ounces garlic-and-herb soft goat cheese (recommended: Montrachet}
1 cup heavy cream
3 extra-large eggs
1/4 cup chopped basil leaves
1/8 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust, put the flour and 1/4 teaspoon salt in the bowl of a food processor fitted with the steel blade. Cut 12 tablespoons (1 1/2 sticks) of the butter into large dice, add to the bowl, and pulse until the butter is the size of peas. With the machine running, add the ice water all at once and process until the dough becomes crumbly. Don't overprocess. Dump the dough out on a floured board, gather it loosely into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
  • Roll the dough on a well-floured board and fit it into a 9-inch tart pan with a removable sides, rolling the pin over the top to cut off the excess dough. Butter 1 side of a square of aluminum foil and fit it, butter side down, into the tart pan. Fill the foil with rice or beans. Bake for 20 minutes. Remove the beans and foil from the tart shell, prick the bottom all over with a fork, and bake for another 10 minutes.
  • Meanwhile, heat the remaining tablespoon of butter in a small pan and saute the shallots over low heat for 5 minutes, or until tender. Place the goat cheese in the bowl of the food processor and process until crumbly. Add the cream, eggs, basil, 1/4 teaspoon salt, and the pepper and process until blended.
  • Scatter the cooked shallots over the bottom of the tart shell. Pour the goat cheese mixture over the shallots to fill the shell (if the shell has shrunk, there may be leftover filling). Bake for 30 to 40 minutes, until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature.

LITTLE WILD SORREL AND HERB TARTS WITH MELTED GOAT'S CHEESE



Little Wild Sorrel and Herb Tarts With Melted Goat's Cheese image

A delicious and different way to use sorrel leaves - sorrel is usually used in soup and omelette recipes. These little herb tarts are so summery and make wonderful picnic food, as well as interesting appetisers. I have wild, woodland and cultivated sorrel in my garden, but prefer the tangy almost lemon and vinegar taste of wild sorrel leaves in these little tarts. Serve these warm or at room temperature with lightly dressed salad leaves and a glass of crisp, chilled Chablis or Chardonnay. Notes on using sorrel leaves: Sorrel is one of those ingredients that feature all too rarely in our kitchens, yet its bite and acidity make it one of summer's top temptations. When you're cooking the larger, mature leaves, strip out and discard the stalks, just as you would with spinach, before cooking. Avoid aluminium or cast-iron pans, though, because the oxalic acid in the leaves reacts with the metal and affects the flavour.

Provided by French Tart

Categories     Lunch/Snacks

Time 1h15m

Yield 6 Little Tarts, 6 serving(s)

Number Of Ingredients 11

225 g plain flour
150 g butter
1 egg
250 g baby spinach leaves
50 g sorrel
parsley, basil, chives and tarragon (A small bunch each of herb)
garlic clove
2 eggs
300 ml single cream
salt and pepper, garlic and nutmeg
300 g goat's cheese

Steps:

  • Preheat the oven to 170C (325F, Gas mark 3). For the pastry, rub the butter into the flour and bind with the egg, then allow it to rest for half an hour. Roll out the pastry and line six individual tart tins or 1 large tin.
  • Wash the spinach, sorrel and herbs if necessary and dry them well. Shred the spinach and sorrel. Heat a pan with a little oil and stir fry the spinach and sorrel until it collapses. Remove from the pan and spread out on a plate to allow it to cool quickly.
  • Chop the herbs, crush a sliver of garlic and place in a bowl with the eggs and cream. Add the spinach and sorrel, the seasoning and the nutmeg. Spoon into the tarts. Cook in the oven until the egg mixture is just set, about 15-20 minutes. They do not need to be fully cooked. Allow to cool.
  • To serve, take the tarts out of the tins and place on an oven tray. Increase the oven heat to 200C (400F, Gas mark 6). Place a thick slice of the goat's cheese on the top of each tart and put them back in the oven for about 10 minutes. Serve on a bed of dressed salad leaves.

SORREL-WRAPPED GOAT CHEESE AND BEET STACKS



Sorrel-Wrapped Goat Cheese and Beet Stacks image

Categories     Leafy Green     Roast     Cocktail Party     Vegetarian     Low/No Sugar     Goat Cheese     Beet     Summer     Healthy     Gourmet

Yield Makes about 60 hors d'oeuvres

Number Of Ingredients 6

6 medium yellow or red beets (2 1/2 pounds with greens), trimmed, leaving 1 inch of stems attached
1/4 cup extra-virgin olive oil
2 (1 1/2-inch-diameter) logs fresh mild goat cheese (herbed or plain; 8 ounces total), chilled
30 fresh sorrel leaves (about 4 by 2 inches), leaves halved lengthwise and center ribs and stems discarded
Special Equipment
a 1 1/2-inch round cookie cutter (at least 1 inch deep); wooden picks

Steps:

  • Preheat oven to 425°F.
  • Wrap beets in foil in 2 packages (3 per package) and roast in middle of oven until tender, 1 1/4 to 1 1/2 hours. When cool enough to handle, peel beets and cut off stems and root ends. Halve beets crosswise and arrange, cut sides down, on a work surface. Cut out a cylinder from each half with cookie cutter. Halve each cylinder lengthwise, then cut crosswise into generous 1/4-inch-thick slices.
  • Line a tray with plastic wrap and brush plastic wrap with some oil. Cut cheese logs crosswise into 1/4-inch-thick slices with an oiled knife, then halve slices. Arrange cheese slices in 1 layer on tray and brush with some oil, then top each with a slice of beet.
  • Arrange sorrel leaf halves, veined sides up, on work surface. Put a cheese and beet stack in middle of each leaf half, then wrap sorrel over stack and secure with a pick.

SWEET LEMON & GOAT'S CHEESE TART



Sweet lemon & goat's cheese tart image

A richly flavoured creamy, lemony pudding with goat's cheese - yes, goat's cheese!

Provided by Good Food team

Categories     Afternoon tea, Dessert, Dinner, Snack, Treat

Time 1h40m

Number Of Ingredients 7

500g pack ready-made sweet shortcrust pastry
4 eggs , beaten
zest and juice 2 lemons
140g caster sugar
200ml tub crème fraîche
100g pack rindless fresh goat's cheese , roughly crumbled
blackberries or other fruit, to serve (optional)

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Roll out the pastry and use to line a 20cm loose-bottom tart tin, about 3-4cm deep. Chill for 30 mins. Line the pastry with greaseproof paper and fill with baking beans.
  • Bake for 15 mins, then remove the paper and beans. Brush the inside of the tart with a little of the beaten egg, then return to the oven for 5 mins to crisp. Remove and reduce heat to 150C/fan 130C/gas 2.
  • Stir the zest, juice and sugar together until the sugar dissolves, then beat in the remaining eggs and crème fraîche. Tip into a jug. Put the tart case on a baking sheet in the oven and pour in the lemon mixture. Sprinkle over the goat's cheese, then bake for 1 hour-1 hour 10 mins, until set with a slight wobble in the centre. Serve warm or cold, topped with fruit.

Nutrition Facts : Calories 710 calories, Fat 46 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.79 milligram of sodium

HERBED GOAT CHEESE TART



Herbed Goat Cheese Tart image

Categories     Food Processor     Egg     Appetizer     Bake     Goat Cheese     Rosemary     Chill     Thyme     Cottage Cheese     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8 as a first course

Number Of Ingredients 8

Pastry Dough
10 ounces soft mild goat cheese
1 cup cottage cheese
3 large egg yolks
1/4 cup all-purpose flour
1 stick (1/2 cup) unsalted butter, softened
1 tablespoon chopped mixed fresh herbs such as thyme, rosemary, and lavender
2 to 3 tablespoons mixed whole fresh herb leaves

Steps:

  • On a lightly floured surface with a floured rolling pin roll out dough into a 13-inch round (about 1/8 inch thick) and fit into a 10 or 11-inch round tart pan with a removable rim. Prick dough all over with a fork and chill 30 minutes.
  • Preheat oven to 350°F.
  • Bake tart shell on a baking sheet in middle of oven 10 minutes, or until almost cooked through but still pale.
  • In a food precessor blend cheeses, yolks, flour, and butter until smooth. Stir in chopped herbs and pour filling into tart shell. Bake tart 20 minutes, or until filling is just set. Sprinkle tart with herb leaves and continue baking until filling and crust are pale golden. Cool tart in pan on a rack and remove rim. Serve tart warm or at room temperature.

INSPIRATIONAL GOAT'S CHEESE ON GARLIC CIABATTA TOAST



Inspirational Goat's Cheese on Garlic Ciabatta Toast image

Toasted goat's cheese on toast that has been spread with garlic paste.......and then served on mixed salad leaves - brilliant! I am hooked on Nigel Slater's new programme, "Simple Suppers", where he prepares and cooks food just the way I like it...........fresh, seasonal, unpretentious, flexible and hearty. This is one of Nigel's "Inspirational" recipes that was shown on his first programme. In the absence of ciabatta bread, I would be inclined to use any rustic bread........with lots of body! (Recipe from NIgel Slater's Simple Suppers and the Digin site.)

Provided by French Tart

Categories     Spreads

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 8

2 heads garlic
olive oil, for drizzling
2 -3 sprigs fresh thyme
salt & freshly ground black pepper
1 goat cheese, round
1 ciabatta or 1 baguette
lettuce leaf, to serve
prosciutto, to serve (optional)

Steps:

  • Preheat the oven to 180C/350F/Gas 4.
  • Arrange the whole heads of garlic snugly in an oven dish. Drizzle with olive oil and season with thyme, salt and freshly ground black pepper. Roast in the oven for about an hour, or until the garlic is softened.
  • Squeeze the soft garlic out of its skins into a small dish or bowl. Add enough olive oil to make a thick paste and season, to taste, with salt and freshly ground black pepper.
  • Slice some goats' cheese thinly. Cut the ciabatta in half and place under the grill to toast then spread the slices with the garlic paste. Place the goats' cheese on top and pop under the grill again until the cheese has melted.
  • Serve with on a bed of fresh, crisp lettuce leaves. I often add a couple of slices of prosciutto, too.

HERBED GOAT'S CHEESE & SUMMER VEG TARTS



Herbed goat's cheese & summer veg tarts image

Crisp, colourful and easy to make, these vegetarian puff pastry tartlets are perfect for every occasion

Provided by Jane Hornby

Categories     Main course, Starter

Time 30m

Number Of Ingredients 15

320g pack puff pastry
a little plain flour , for dusting
150g tub soft goat's cheese
1 tsp herbes de Provence, or chopped herb from the garden
2 small courgettes , cut into thin rounds
5 tomatoes (not too big), thinly sliced
handful pitted black olives
leaves from a few thyme sprigs
drizzle of extra virgin olive oil
medium beaten egg , to glaze
1 tbsp mild olive oil
2 tsp red wine vinegar
1 tsp Dijon mustard
1 tsp clear honey
100g bag watercress

Steps:

  • Heat oven to 220C/200C fan/gas 7. Unroll the pastry and cut it into 4 rectangles. Score a border about 2cm in from the edge of each piece, then lift onto a lightly floured baking sheet. Mash the goat's cheese with the herbs, plus some seasoning. Spread over the middles of the tarts.
  • Overlap the courgette and tomato slices on top of the cheese, then scatter with the olives and thyme leaves. Drizzle with a little olive oil. Brush the edges of the pastry with egg. Bake for 15-20 mins until the pastry is dark golden and the vegetables are starting to sizzle.
  • Whisk together the oil, vinegar, mustard and honey to make a dressing, then season to taste. Toss with the watercress just before serving.

Nutrition Facts : Calories 515 calories, Fat 35 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.5 milligram of sodium

Tips:

  • Mise en place: As with any recipe, having all of your ingredients and equipment ready before you start cooking will make the process much smoother. For these tarts, make sure you have all of your ingredients measured and chopped, and your oven preheated to the correct temperature, before you start assembling the tarts.
  • Use fresh herbs: Fresh herbs add a delicious pop of flavor to these tarts. If you can, use fresh sorrel, chives, and parsley. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use less, as they are more concentrated.
  • Don't overfill the tarts: The tarts should be filled to about 3/4 full, as they will puff up slightly during baking. If you overfill the tarts, they may overflow and make a mess in your oven.
  • Bake the tarts until golden brown: The tarts are done baking when the pastry is golden brown and the filling is bubbling. If you're not sure if the tarts are done, insert a toothpick into the center of one of the tarts. If the toothpick comes out clean, the tarts are done.
  • Serve the tarts warm or at room temperature: These tarts are best served warm or at room temperature. You can reheat them in the oven or microwave if desired.

Conclusion:

These little wild sorrel and herb tarts with melted goat's cheese are a delicious and easy-to-make appetizer or light lunch. They're perfect for using up fresh herbs from your garden, and they're sure to impress your guests. So next time you're looking for a new recipe to try, give these tarts a try. You won't be disappointed.

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