This parsley tart is like a burst of springtime! It’s so fresh tasting… yum! It’s also easy to make and requires only 6 ingredients + salt and pepper! You’ll find the recipe below along with some notes about tart pans and puff pastry dough…

About the Tart Pan

The difference between a tart pan and a pie dish is that a tart pan is more shallow.

Tart Dish: Approximately 10″ Diameter & 1 1/4″ High
Pie Dish: Approximately 9 1/2″ Diameter & 2″ High

If you don’t have a tart dish, you can use either a pie dish or a springform pan that’s 9 1/2″ – 10″ diameter. The dough should only go up the side by about 1 1/4″. (Read more about alternatives to tart dishes here.)

About the Puff Pastry Dough

You can make your own puff pastry dough or you can buy it premade. I use Pepperidge Farm’s frozen Puff Pastry which includes two sheets. You only need one for this recipe. You should defrost it.

Ingredients

Puff Pastry Dough (defrosted)
1 large bunch of Parsley
1 clove of Garlic
2 Eggs
7 oz. Heavy Cream or Crème Fraiche
Salt & Pepper
4 oz. Soft Goat Cheese

Directions

Preheat oven to 355F (180C)
Defrost puff pastry if you’re using a frozen version.

1. Butter and flour the tart dish. Press out the thawed puff pastry dough into the tart dish (see note above if you’re using a pie dish). You can do this with a rolling pin. I just do it by hand.

2. Clean and dry the parsley and take the leaves off the stems. Place the leaves in a food processor with a clove of garlic and “chop” it up into little pieces.

3. Beat 2 eggs. Whisk in the cream. Mix in the parsley/garlic mixture and a little salt and pepper. Pour evenly into the tart dish.

4. Cut the goat cheese into six – eight 1/3″ slices. Arrange the slices of goat cheese evenly around the top of the tart.

5. Cook on 355F for about 25 – 30 minutes. Until crust is golden and mixture is firm.

Bon appétit!

Lisa

Note: This is based on a French Recipe called Tarte au persil et au chèvre.