Although it’s still technically summer, the cool nights and crisp mornings are telling us fall is well on its way. And I think this recipe is a perfect representation of that transition. A little bit summery, featuring the last of our 2019 blueberries, and a little bit autumnal with the comforting and filling oven warmed pastry, stuffed with a sweet & savoury filling. It’s the perfect recipe for impressing guests, while still allowing yourself time to enjoy your company since it’s so quick & easy. Paired with a hearty side salad — I’m thinking one with apples and nuts — it makes an easy and satisfying meal. Give it a try & let me know what you think!
1 sheet frozen puff pastry, thawed
1 log goat cheese, softened
1.5 cups blueberries
1 tablespoon water
1 tablespoon balsamic vinegar
1 teaspoon maple syrup
1 spring fresh thyme, leaves removed from stem (or ½ teaspoon dried)
Handful of fresh basil leaves, for serving
Preheat the oven to 400°F.
Unroll the sheet of puff pastry onto a parchment-paper lined baking sheet. Score a ½ inch border around the the edges, being careful to not cut all the way through. Next, prick all over the base with a fork. Pop in the oven and bake for 12 minutes.
While the pastry bakes, prepare the blueberry filling.
Add blueberries, water, vinegar, maple syrup, and thyme to a small pot and place on the stove over medium heat. Cook, stirring consistently, for 10 minutes or so. The blueberries should break down and the mixture should be bubbly and thickened.
Remove the pastry from the oven, and gently press down the centre of the tart.
Carefully and evenly spread the softened goat cheese out across the pastry, leaving that ½ inch border uncovered.
Add the blueberry filling to the tart, on top of the goat cheese and return to the oven for an additional 15 minutes.
While the tart finishes baking, roughly chop the fresh basil. After removing from the oven, sprinkle this herb on top, along with a few fresh blueberries for serving.
Slice into rectangles and enjoy!
Recipe developed & photographed by Alex Chesney, RD