First of all, thank you. Your encouraging comments and snippets from your own personal experiences, have been so encouraging to read (and re-read when I was convinced I should ask for my job back at 3am a couple nights ago). I think you're pretty neat, and if you are ever in my area, I will share this tangy spring tart with you.

I am not a good sleeper. I think and overanalyze until my brain simply can't take it anymore, and only then will I fall asleep. A best friend, being short on time, asked me to come up with ideas of things she could cook WHILE taking a shower. It's these kinds of questions which keep me up at night. Having answers can be consuming, and I mean that for both the big and small questions in life.

I come up with cooking ideas that sound good in theory, but with no certainty that they will turn out. This tart was one of those experiments. I'd plucked pieces from other blogs, pictures I'd seen in magazines and mixed them together into something I envisioned would taste good and look pretty. A few tries later, and forcing the imperfect tarts on everyone I've seen in the past week, we finally have something worth sharing. It is light, to welcome spring, but still rich enough to taste like a satisfying dessert. You can't make it while taking a shower, but it's worth your time.GOATTART_02GOATTART_03

I love the swirl of the acai puree here because it is different. Sambazon frozen packets are fairly easy to find, especially at a health food store, but any berry puree (fresh or frozen) will work, it just won't be as smooth. As I mention in the directions with the acai, you will need to reduce it down a bit for a thicker consistency.

1 1/2 Cups Lowfat Plain Greek Yogurt
8 oz. Chevre (Soft Goat's Cheese), at room temperature
1 Tbsp. Fresh Lemon Juice
4 Large Egg Whites
1/3 - 1/2 Cup Honey
2 Tbsp. Reduced Acai Puree*

* Thaw the frozen acai packet or berries, blend if what you're using is not already blended. Simmer on stove on medium for about 2-3 minutes until most of the water is released, and you have a paste left. Mix that paste with 1 tsp. of honey. Set aside.

// Crust //
1 Cup Old Fashioned Oats
1/2 Cup Oat Flour
1/4 Cup Unsalted Butter, softened
1/4 Cup Muscavado/Brown Sugar
1 tsp. Real Vanilla Extract
1/4 tsp. Salt
1/2 tsp. Fresh Ground NutmegGOATTART_04

Oven to 350'
1. In a large mixing bowl, combine the oats, oat flour, muscavado or brown sugar, vanilla, salt and nutmeg. Add the softened butter and mix to create a moist crumb. Coat the bottom of a glass or ceramic 10'' pie pan with a thin swipe of butter, and distribute the oat mixture evenly on the bottom and up the sides. It's ok if it's not perfect, rustic looks pretty.
2. Bake the crust on the middle rack for about 12 minutes. Cool while you make the filling.
3. In the meantime, put the chevre and yogurt in a bowl and beat on low with an electric mixer for about 3 minutes (or briskly with a whisk) until combined and smooth. Add honey and lemon juice and combine. With the egg whites in another bowl, loosen them with a whisk for a minute, and add them to the goat mixture. Beat with the mixers/whisk for just 30 seconds to combine. You don't want to incorporate too much air or it will get too poofy in the oven.
4. Put the acai puree in the yogurt filling bowl, and give it one or two folds to swirl in the color, as you pour it into the crust, it will swirl more.
4. Place the pie dish in a larger (I used 13x9) pan, and fill it with water until it comes up about 1/2'' up the side. Bake in the middle rack for about 30 minutes until the edges are set. Turn off the oven and leave the door ajar, and allow the tart to sit in there another 10 minutes. Remove and cool.
4. Refrigerate for at least two hours for the tart to firm up. Cut it with a clean, sharp knife, and clean it with a damp cloth between slices.GOATTART_06

References (6)

References allow you to track sources for this article, as well as articles that were written in response to this article.
  • Response
    [...]YOGURT & GOAT CHEESE TART - SPROUTED KITCHEN - A Tastier Take on Whole Foods[...]
  • Response
    [...]YOGURT & GOAT CHEESE TART - SPROUTED KITCHEN - A Tastier Take on Whole Foods[...]
  • Response
    [...]YOGURT & GOAT CHEESE TART - SPROUTED KITCHEN - A Tastier Take on Whole Foods[...]
  • Response
    Response: Hollister France
  • Response
    UGG Boots were really nicely identified for getting the makers of high high-quality footwear
  • Response
    NFL is seriously one of the biggest sports in America. It has a significant following.

Reader Comments (48)

well, we think you're pretty neat, too. and so is this tart - it is beautiful, and makes me wish I was in your neighbourhood.

March 22, 2010 | Unregistered Commentertara

That tart looks like an absolute dream. Delicious!

March 22, 2010 | Unregistered CommenterJessica @ How Sweet

Oh my!
Must make this and soon!

Oooh and berries will be out soon too....thank-you ever so much(:

March 22, 2010 | Unregistered Commentermichelle

Very interesting and beautiful tart! The crust recipe, especially, is to die for and very healthy!

March 22, 2010 | Unregistered CommenterAnh

Great photos, as always! I love the recipe, looks yummy!

If you ever figure out how to shut your brain off at night, let me know! Lavender helps, in many forms, but sometimes it's hard to tell the to-do list in my head that it's time for sleeping. Anything with goat cheese, sign me up!

March 22, 2010 | Unregistered CommenterNicole

I do the exact same thing! Kind of amazing sometimes how sure one can be that a dish will turn out perfectly, and then it flops. A necessary part of the process, though, right? Good luck with your endeavors. It's inspiring.

March 22, 2010 | Unregistered CommenterKimberley

I love the different, unusual combos! They make for great pics and a great souding recipe! :)

March 22, 2010 | Unregistered CommenterSam

This looks gorgeous, thanks for sharing! I particularly love the crust recipe and can't wait to try it

March 22, 2010 | Unregistered CommenterJoe @ Eden Kitchen

I love this idea and the flavor combination. Looks sensational.

March 22, 2010 | Unregistered CommenterEl

Such bright and beautiful photos and this sounds so interesting and so good. I've had quite a lot of cooking ideas that were in theory but don't quite work out the way I planned lately. Good for you for keeping at it until the recipe worked out just right...I need to do that more instead of just giving up...

March 22, 2010 | Unregistered CommenterWinnie

I have been looking for a baked dessert with yogurt, this looks great!
I appreciate all the recipe testing too.

March 22, 2010 | Unregistered Commentercoconut and quinoa

Tart looks great!! And definitely keep reading all the comments. I can imagine it's gotta be nerveracking at this exact point but I bet it'll all come together in no time :)

March 22, 2010 | Unregistered CommenterHeather @ chiknpastry

This sounds amazing! Loved the story about your friend; glad I'm not the only one who wonders if I can hop in the shower while something is in the oven or on the stove! Although, I get too worried I'll burn the place down!

March 22, 2010 | Unregistered CommenterJacqui

This is gorgeous. I wouldn't mind being a taste tester for you. I'm guessing by your ratios on sweeteners that this is more tart and tangy than sweet?

this looks so delicous. wish i could stay home from work and bake this! so yummy and creative! thanks for sharing

March 23, 2010 | Unregistered Commentershilpa

Please, please don't ask for your job back. I love what your doing -- your recipes and photos are simply gorgeous.

March 23, 2010 | Unregistered Commentersloeginfizz

wow, this sounds absolutely divine. thanks for the recipe; i'm definitely bookmarking it!

March 23, 2010 | Unregistered Commentersarah @ syrupandhoney

This is so inventive, Sara. And I love that it's not super sweet. It would be perfect after a rich meal. I'm not sleeping well either these days - I hate those middle of the night problem solving sessions.

March 23, 2010 | Unregistered CommenterDana

Why is everything so more dramatic at 3am? This looks delicious to finish a meal. Sweet, but not too sweet.

March 23, 2010 | Unregistered Commenterfresh365

To. Die. For. Definitely worth losing sleep over ;)

March 23, 2010 | Unregistered CommenterLeah

This looks like its going to have to be then next things I make this week! I LOVE greek yogurt, and I just bought some. What perfect timing! Gorgeous phots, as usual :)

March 23, 2010 | Unregistered CommenterJulia

i have been mulling over a very similar tart! i like that you used goat's cheese and egg whites in yours. i've been thinking of adapting the greek yogurt-based tart into a savory one to bake with asparagus. yum yum yum.

March 23, 2010 | Unregistered Commenterjen

we think you're neat too! :) I must try this soon, oat crusts are one my favorite things.

March 23, 2010 | Unregistered Commenterhannah

The tart looks delicious. I love Greek Yogurt, but never bake with it. Plus the tart is gluten free which makes me happy!
Your blog is simply beautiful.

March 23, 2010 | Unregistered CommenterE

Oh Sara this just sounds divine! So glad it turned out! (I wish I was around to taste one of your "imperfect" tarts!) I love the use of Acai unique! And an oat crust?! Never made one before but I guess I will now. Thanks to you and Hugh for another lovely post!

March 23, 2010 | Unregistered CommenterCoco @ Roost

sara, i cannot wait to whip this up. i think goat cheese and yogurt are a natural pairing and love the idea of them nestled in a whole grain tart shell. i can completely commiserate with the sleep issues. if i have an idea in my head i am out of luck on the sleep front until i resolve it. on the plus side, i feel that my best ideas surface at night, when the house is quiet and dark.

This looks delightful and I just love the oat crust.

March 23, 2010 | Unregistered CommenterJan (Family Bites)

Oh my!! This looks delectable! :) Thanks so much Sara for the continuing inspirations!

March 23, 2010 | Unregistered CommenterYumi @ Natsukashii

I would eat this for days!! Though its so pretty, the first bite might be really hard...

March 23, 2010 | Unregistered CommenterShelby do overanalyze things, my sweet're brilliant & fabulous - just accept it and get on with it....this is a fabulous creative recipe! Congrats!

Kris P. :)

March 23, 2010 | Unregistered CommenterKris Patton

This sound just delicious. I love the unusual combo!

March 23, 2010 | Unregistered Commenterdot

So rustic and lovely looking. I think what I like most about this is the oatmeal based crust. I struggle with traditional tart and pie crusts. Pat in pan is more my speed.

March 24, 2010 | Unregistered CommenterTracy

Yum! Wish I was there to try this version too, but guess I'll settle for making it myself:)

this looks terrific! i love this idea.
i understand what you mean about asking for your job back at 3 am. it helped me to make a list of pros and cons. it helped me see why i was doing this and i got excited about the future :)

March 24, 2010 | Unregistered Commenteradrienne

this looks delicious! I like the oatmeal crust idea - looking forward to trying it even though I dont often venture into desert land... this just looks so good!

March 24, 2010 | Unregistered CommenterLolaCooks

This tart looks fantastic! I so wish I was in your area to share :)

March 24, 2010 | Unregistered CommenterRadhika

This looks so delicious! I think I might try it out sometime soon. Yum! What an interesting take on a crust, too.

Your blog is one of my faves in my reader so sending you some lovin' via the "I Love Your Blog" award. :)

March 24, 2010 | Unregistered CommenterJennie

Oh, this looks so beautiful in its simplicity. I love the dark flavor that muscavado sugar gives, and the oats sound delicious for the crust as well. I use Greek yogurt for savory dishes all the time, but not so much with sweet things. This recipe sounds like the perfect way to start.

March 25, 2010 | Unregistered Commentertiina

Yum!!! Can you come up with something that I can make while Ava hangs on my legs keeping me from moving further than counter to sink? (Sorry, didn't mean to keep you up FOREVER!) :)

March 25, 2010 | Unregistered CommenterMollie

this recipe combines two of my favorite things in the world: yogurt & oats. oooh I can't wait to give it a try!

March 28, 2010 | Unregistered CommenterConnie

Wow, this tart is absolutely gorgeous. Your creativity is brilliant and inspiring. I love what you do.

April 2, 2010 | Unregistered CommenterDivina

@Sara: For the acai, should it be 2 T of REDUCED berries, or should you reduce 2 T of frozen berries?

April 13, 2010 | Unregistered CommenterMaggie

Like all your other recipes, this looks perfect, I'm especially smitten with the crust, but goat cheese in a tart.. I'm salivating.

April 30, 2010 | Unregistered CommenterEsther

So, I forgot about this post from a few months ago until just now- in perfect time for me to bring it to a dinner party! And in true form, I am already running late and thus plan to take my shower and curl my hair while she finishes cooking :) Sorry to add to your sleeplessness with my crazy requests, but I do think you've hit the nail on the head this time! XO

September 2, 2010 | Unregistered Commentershannon

This tart is absolutely perfect for a dinner party I'm spontaneously throwing tonight. Thanks for sharing!

January 5, 2011 | Unregistered CommenterKelli

[...] I’ve happily eaten goat cheese on toast with avocado for the past few weeks, Sprouted Kitchen’s yogurt and goat cheese tart laced with plum and the tangy goat cheese gnocchi from my newest cookbook Chefs on the Farm were [...]

[...] A goat cheese tart with Greek yogurt, honey, berries and [...]

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>