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A puff pastry cheese tart cut into rectangles sitting on top of parchment paper that's on a wooden surface. Garnished with basil leaves and has pesto, thyme and honey on the side in small dishes.

Cheese Tart with Garlic and Honey

Krista Stechman
Golden flaky layers of puff pastry filled with Fontina, Parmesan and Gouda. Topped with fresh herbs, hot honey, pesto and balsamic glaze makes the perfect quick dinner or appetizer for your next party.
5 from 2 votes
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course appetizer, dinner
Cuisine american
Servings 6 people
Calories 871 kcal

Equipment

Ingredients
  

Garlic Butter

  • 8 garlic cloves peeled, whole
  • ½ cup unsalted butter
  • ½ teaspoon kosher salt

Cheese Tart

  • 2 sheets puff pastry
  • ¾ oz fresh basil chiffonade
  • 1 tsp fresh thyme chopped
  • 1 cup gouda shredded
  • 5 oz fontina shredded
  • ½ oz parmesan hand grated
  • 1 tablespoon pesto
  • 1 tablespoon hot honey
  • 1 egg + ½ teaspoon water for egg wash
  • 1 teaspoon flaky sea salt
  • ½ teaspoon black sesame seeds
  • ½ tsp toasted sesame seeds
  • 1 tablespoon balsamic glaze

Instructions
 

Making the Garlic Butter

  • Remove the puff pastry shells from the box and let them thaw on the counter for 30-40 minutes, still wrapped
  • Heat the butter and whole garlic cloves in a sauté pan over low - medium low heat until garlic is lightly browned. Remove from heat immediately
  • Add ½ teaspoon kosher salt then smash garlic cloves with a fork

Preparing the Tart

  • Lightly flour a flat surface and rolling pin then roll each pastry sheet out to about 14x12 inches
  • Place one puff pastry sheet on a parchment lined sheet pan
  • Using a pizza cutter or knife, cut 4, 1-inch strips, lengthwise out of the other pastry sheet then set them aside
  • Smear garlic butter over the entire puff pastry sheet on the baking sheet. Add the cut strips to the edges of the buttered sheet, creating a 1 inch border on all sides
  • Sprinkle the thyme and basil over the garlic butter, inside the 1 inch border
  • Mix all 3 cheeses together in a medium bowl then spread them onto the pastry in an even layer, inside the 1 inch borders
  • Lightly dot the pesto all around the tart then drizzle with hot honey
  • Whisk the egg and water together to make an egg wash then brush it all over the crust borders. Brush the extra garlic butter around the borders as well
  • Mix the sesame seeds and salt together and sprinkle over the 1 inch border
  • Bake for 20 minutes, drizzle with balsamic glaze and serve immediately while hot

Notes

  • The easiest way to cut strips out of the puff pastry is with a pizza cutter. A sharp chef knife works too.
  • This recipe goes really well with fresh berries, Easy Watermelon Basil Salad or Summer Fruit Salad.
  • Don't throw away your excess dough! You can brush it with garlic butter then top it with flaky sea salt and bake it alongside your cheese tart. For a sweeter treat try brushing it with butter then adding a little sugar, cinnamon and pinch of salt!
  • If you don't want to egg wash the crust you can brush it with garlic butter only or olive oil.
  • If you want to make smaller individual size tarts then you can cut the dough into smaller size cheese tartlets. Bake them for 5-7 minutes less time.
  • Serve this tart immediately while still hot.

Nutrition

Calories: 871kcalCarbohydrates: 44gProtein: 24gFat: 67gSaturated Fat: 30gPolyunsaturated Fat: 5gMonounsaturated Fat: 27gTrans Fat: 1gCholesterol: 142mgSodium: 1371mgPotassium: 162mgFiber: 1gSugar: 5gVitamin A: 1223IUVitamin C: 2mgCalcium: 473mgIron: 3mg
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