Date, Olive, and Goat-Cheese Tart
Everything we love about a cheese plate rolled into one tart! The creamy, tangy filling is studded with sweet Medjool dates, briny Kalamata olives, and fiery pickled serranos.
- Total Time:
- Servings: 8
Photography: Louise Hagger
Source: Martha Stewart Living, November 2017
- 10 ounces all-butter puff pastry, such as Dufour (from a 14-ounce package), thawed
- Unbleached all-purpose flour, for dusting
- 1 large egg, lightly beaten
- 4 Medjool dates (3 ounces)
- 4 ounces fresh goat cheese (1/2 cup), room temperature
- 2 ounces cream cheese (1/4 cup), room temperature
- Kosher salt and freshly ground pepper
- 2 ounces Kalamata olives, pitted and coarsely chopped (1/3 cup)
- 2 tablespoons Quick-Pickled Chiles
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- Flaky sea salt, such as Maldon, for serving
Preheat oven to 375 degrees. Unfold dough onto a lightly floured piece of parchment. Cut into a 10-by-9-inch rectangle (if necessary, roll out slightly first). Trim edges. Transfer dough on parchment to a baking sheet. Use the tip of a sharp knife to score a 1-inch border (do not cut all the way through). Prick center all over with the tines of a fork. Freeze 15 minutes. Carefully brush border with beaten egg (reserve remaining beaten egg for filling). Bake until puffed and golden, about 25 minutes. Remove from oven and press center down to create a hollow.
Meanwhile, cut 1/4 inch off of one end of a date. Remove pit. Cut date into 1/4-inch rounds. Repeat with remaining dates.
Mix together goat and cream cheeses. Stir in remaining beaten egg, 1/2 teaspoon salt, and 1 teaspoon pepper. Stir in olives. Spread mixture evenly into hollow of tart shell. Toss dates and chiles with oil. Sprinkle over cheese mixture, pressing gently to adhere. Bake until set, about 10 minutes. Drizzle with oil and sprinkle with flaky salt before serving.