Dessertscoleycooks5.0
Strawberry Goat Cheese Pop Tarts
These homemade Strawberry Goat Cheese Pop Tarts feature buttery, flaky pastry filled with tangy goat cheese and sweet strawberry filling, then finished with fresh lemon thyme and flaky sea salt.
👥 16 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 1h🔥 Cook: 25 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- pan
- knife
- baking sheet
- oven
📝 Preparation Steps
1
Make the Dough
2
Combine the flour, cornmeal, sugar, and salt in a bowl and whisk together.
sugar2 tablespoonscant teaspoon salt1 s¾ sticks unsalted butter ((½ cup + 6 tablespoons), cold, cut into small cubes)1salt1 pinchflaky sea salt (for sprinkling, optional)
3
Use a pastry cutter or your fingers to cut the butter and shortening into the flour until they become pieces the size of peas.
4
Add in the egg yolk and water, adding more one tablespoon at a time until the dough just comes together. Be very careful not to overmix the dough. As soon as it comes together, don't knead it any further.
large egg yolk (egg white reserved)1
5
Divide the dough in two, form it into rectangular pieces, wrap and chill in the refrigerator for at least ⏱️ 30 minutes up to over night.
6
Make the Filling
7
While the dough is chilling, prepare the filling. Combine the strawberries, sugar, corn starch and salt in a medium sauce pan.
strawberries (hulled and sliced)2 cupssugar2 tablespoonscorn starch1 tablespooncant teaspoon salt1 s¾ sticks unsalted butter ((½ cup + 6 tablespoons), cold, cut into small cubes)1salt1 pinchflaky sea salt (for sprinkling, optional)
8
Bring up to a boil, then reduce to a simmer, and cook until thick, about ⏱️ 5 minutes. Set aside and allow to cool.
9
Assemble the Tarts
10
Roll out each rectangle of dough on a lightly floured surface to about 14" wide and 18" long. Trim the excess to square off any uneven edges and then cut 16 even rectangles out of each - 4" long x 4" wide.
11
Divide the goat cheese evenly among half of the squares, then top with a heaping tablespoon of strawberry filling. Sprinkle each with the lemon thyme, reserving some for the tops.
goat cheese6 ounces
12
Cut a vent in the remaining 16 rectangles. I used the back of a pastry tip to make a little hole, but you can use a knife or small cookie cutters.
13
Whisk the reserved egg white with a teaspoon of water until it's broken up.
14
Working one at a time, brush the edges of each vented rectangle and place over top of the filling. Press down on the edges, then use the tines of a fork to make sure each pastry is fully sealed.
15
Place on a parchment lined baking sheet (you will need two or more to make all 16) and repeat with the rest.
16
When all pastries are finished, place the sheet pans in the freezer while you preheat the oven to 425°F degrees. When the oven is preheated, remove the pans and brush with the remaining egg white and top with a light sprinkling of flaky sea salt and more lemon thyme.
salt1 pinchflaky sea salt (for sprinkling, optional)
17
Bake for about ⏱️ 25 minutes, or until golden brown. Allow to cool for at least ⏱️ 10 minutes before serving. Be careful - the filling will be very hot.
Nutrition Facts
calories
248 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
1 g
sugar Content
4 g
sodium Content
69 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
44 mg
carbohydrate Content
22 g
saturated Fat Content
9 g
unsaturated Fat Content
7 g
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