Explore the savory side of baking with these single serving and super satisfying Herby Olive Goat Cheese Tartlets. They've got all of the right moves; buttery and crisp crusts, creamy dreamy filling and an earthy and elegant olive topping. Bring these tiny tarts as an impressive plus one, they'll charm the pants off the whole party!
Jump to:
- Tartlets feel retro yet timeless
- These tartlets are bite-sized personal cheeseboards
- California Ripe Olives are a versatile addition to any party
- 3 components for Herby Olive Goat Cheese Tartlets
- Tartlets: a balance of flavor and texture
- Make ahead of time
- How to roll, shape and bake the tartlet shells
- Make these tartlets for your next gathering or bring them along to a party
- Decorative elements for a fancy finish
- Leftover marinated olives are the best snack ever
- Recipe
- Comments
Tartlets feel retro yet timeless
Maybe it's the single serving size that evokes cocktail party, passed appetizer energy. Perhaps it's that nostalgic nod to the classic 70s dinner parties that always seemed to include green olives in a variety of inventive and daring dishes. Whatever it is, these Olive Goat Cheese Tartlets seem to fit right in at any gathering, anytime.
Growing up as a kid in the 80s, no family gathering was complete without a crystal bowl of olives on the buffet table. As soon as I spotted that vegetable tray, I knew the olives weren't far behind. Like every other red blooded kiddo, I'd gather enough of those shiny black pearl olives to adorn my fingertips with a glossy olive manicure. I'd admire them for a moment before joyfully popping them into my mouth, one by one. It made me feel some kind of regal princess hailing from Olive royalty.
These tartlets are bite-sized personal cheeseboards
Whatever it is, I can't help but want to throw a party focused around these Herby Olive Goat Cheese Tartlets. They can chameleon into any party scenario, especially in spring and summer with soft earthy tones and zesty flavors. Moving through spring into summer, I see these tiny tarts showing up at graduation parties, Father's Day brunches or even a backyard bbq. Each Herby Olive Goat Cheese Tartlet is like its own individual cheeseboard snuggled into a savory tart shell. What better party food?
California Ripe Olives are a versatile addition to any party
That crystal bowl of California Ripe Olives felt like the height of elegance to me as a kid. To this day, it still feels fancy. Olives can be taken in so many interesting directions. It's that versatility is what makes them a tried and true addition to any meal or celebration.
Look for that California Grown seal of approval when selecting canned olives so you know you're getting the best quality olives around
My Antipasto Focaccia recipe gets a whole lot of it's personality thanks to the mix of green and black California Ripe Olives dotting the crusty top. And my drool-inducing recipe for Pepperoni Black Olive Stromboli has become a go-to for hosting interactive dinner parties with friends and family. Sharing the experience of making a meal together is a pretty great excuse to throw a party, FYI.
The olives on these Herby Olive Goat Cheese Tartlets are like the cherry on top
In this Herby Olive Goat Cheese Tartlets recipe, the green California Ripe Olives serve as a savory version of the cherry on top. Not only do they bring a fancy finish to the tartlets but they also add a complimentary buttery and earthy element. Which is a lovely touch against the tangy and creamy filling.
California produces over 95% of the olives grown in the US
It's no wonder olives have been such a staple in our households for years. However, that doesn't mean California grown olives are all big business. There are hundreds of farmers and families in California growing olives. Groves can range from 5-acre lots to 1,000-acre farms. So not only are olives a versatile ingredient but they also support a wide variety of California growers.
3 components for Herby Olive Goat Cheese Tartlets
Savory Tartlet Shells
While any tart shell will work for this Herby Olive Goat Cheese Tartlets recipe, my Savory Tart Dough works best. It isn't as sweet as a Basic Tart Dough recipes and has a saltier, more buttery presence. Plus, it's peppered with fresh cracked black pepper. Adding a welcome warmth that plays well with this creamy and herby goat cheese filling.
Herby Goat Cheese Filling
Talk about a dream team. This simple filling combines goat cheese, heavy cream, lemon juice and lemon zest, garlic, plus fresh parsley and chives with some salt and pepper. It all whizzes together with ease in a food processor and is has just the right proportions of creamy, tangy, herby and salty. Honestly, you could simply top this creamy dream with some of the marinated olives and serve it with toasty baguette slices as an elegant party dip.
Marinated Olives
While the meaty green olives can stand on their own, thanks to the buttery and earthy notes they bring. For this Herby Olive Goat Cheese Tartlets recipe the olives take a little bath in an easy marinade to enhance their already delicious flavor. The green olives steep in a mix of olive oil and lemon juice for a silky and rich depth. They get a boost of extra earthiness from crushed garlic. A sprinkle of fresh snipped parsley and chives. Plus lemon zest with some salt and pepper.
The time the olives spend marinating, they softly soak in the flavors around them. The glossed up green olives become multifaceted with these little flavor enhancers and end up stealing the stage when placed atop the individual Herby Olive Goat Cheese Tartlets.
Since California Ripe Olives are such a versatile ingredient, any type will work here. Feel free to use medium California Green Ripe Olives or medium California Black Ripe Olives. Or even mix them together! If you've only got sliced ripe olives, those work too. Just be sure to look for California Grown on the label to ensure you are using the best quality ripe olives around!
Tartlets: a balance of flavor and texture
Combining those 3 components into 1 savory tart recipe is a seriously satisfying combination. The buttery crisp tart crusts filled with the tangy and creamy goat cheese filling, adorned with 3 plump and meaty marinated green olives just makes sense.
These tiny tarts are balanced in flavor and texture. The tartlet shells are crisp and flaky. That savory filling is smooth and creamy. While the California Ripe Olives have a bold butteriness pleasantly meaty texture. So you're getting 3 separate experiences in single sized tartlets.
Make ahead of time
You can make this Herby Olive Goat Cheese Tartlets recipe all at once or plan ahead and prep the individual elements days before. It's a flexible recipe that works the day of or can be parsed out when you're short on time.
For example, you can make the Savory Tart Dough a week ahead of time and store it in the freezer until you're ready to use it. The Herby Goat Cheese Filling can also be made the day before and hang out in the fridge until you're ready to fill the shells. Or let those olives bask in the marinade, in a sealed bowl, for a day. Only good things can come from a longer marination as the flavors will have more time to develop and deepen.
How to roll, shape and bake the tartlet shells
Don't let this process scare you off. If you're prepared and have all of the tools ahead of time, it's pretty simple and the dough is very forgiving. I walk you through the whole process below. Give it a try! While nothing beats homemade, store bought tart shells are always an option when you don't have the time or energy to commit to making your own.
First, gather all of your tools for rolling, cutting and baking the tartlet shells
- A smooth, clean surface for rolling. I love a marble slab for rolling out pie or tart dough.
- Standard muffin pan for baking tartlet shells.
- A round cookie cutter that's slightly larger than the muffin cups, about 3 ½" in diameter.
- Rolling pin for rolling out the dough.
- Parchment paper or foil for lining tart shells when blind baking the dough.
- Pie weights, dry beans or dry rice for for weighing down the dough when blind baking. I keep a jar of beans around and use them again and again for blind baking.
Rolling & cutting tartlet shells
- Begin by rolling out the savory tart dough out onto a lightly floured surface, until it's between ¼" and ⅛" thick. Roll from the center outward, rotate the dough round ¼ turn between each roll.
- Then use a round cookie cutter to cut the tart shell rounds, they should be slightly larger than the muffin cups.
- Next, carefully nestle the dough rounds into the muffin pan cups, they should cover the bottom and about ¼ - ⅓ up the sides of the muffin cups.
- Then gently press the dough into the bottom and sides of the cups, making sure there are not gaps.
- Now use a fork to prick the bottom of the tart shells. Place in the freezer or refrigerator to firm up for a few minutes while your oven finishes preheating.
Blind baking the savory tartlet shells
- Line each muffin cup with parchment or foil squares and fill with weights, beans or rice. Be sure they weights are evenly distributed and fill each shell entirely.
- Then bake the shells for 15-20 minutes, until the paper or foil no longer sticks to the dough and the edges start to look golden. Gently remove weights by lifting the parchment or foil from the shells and set aside.
- Next, bake for about 6-8 minutes longer until the shells are golden brown and dry. Allow to cool slightly in the pan, then carefully remove the tartlet shells and place them on a wire rack to cool completely before filling.
Make these tartlets for your next gathering or bring them along to a party
Having that versatility and flexibility in the prep makes these Herby Olive Goat Cheese Tartlets the perfect party partner. I personally like to prep all of the individual components ahead of time. Then just before setting them out or before heading to a party, I will layer them together.
When filling the tart shells, either fill with the herby goat cheese filling right after it's blended. Or if it's been chilling, allow it to sit at room temperature for a bit. You want the filling in that smooth stage so it's easier to fill the shells. The filling will firm up in the refrigerator.
Oftentimes, I will fill the shells and store them in the fridge so the filling sets. Then just before serving, I top the tartlets with the marinated olive mix.
Decorative elements for a fancy finish
It's a small detail but adding a couple of fresh parsley leaves and dainty snipped chives gives the tartlets a flair of fanciness. You could even drizzle on a few drops of olive oil and add a sprinkle of sea salt flakes and a quick crack of fresh ground pepper. You can even slice, chop or crack the olives. Have fun with it and make it yours!
However your decorate your version of these Herby Olive Goat Cheese Tartlets, they are sure to bring the party. So bake up a batch and bring them along to your next social gathering. Be the life of the party by bringing a little life to the party!
Leftover marinated olives are the best snack ever
If you are topping your tartlets with just 3 olives, there will be extra marinated olives. Which is actually a great thing because it gives you additional options. Top each tartlet with more olives, yum! Alternatively, those extra olives make for a delicious bonus snack. Either keep them for yourself or to set out in a party spread alongside your tartlets. They'd also be be pretty great in a salad. However you enjoy the marinated olives, they'll disappear faster than you can say olive olives!
This post was proudly made in partnership with California Grown and California Ripe Olives. All opinions are my own. Thank you for supporting me and the brands that I love. Follow @cagrownofficial and @calripeolives on Instagram to learn more about the foods grown in California, farm practices and discover new recipes!
Recipe
Herby Olive Goat Cheese Tartlets
Description
Explore the savory side of baking with these single serving and super satisfying Herby Olive Goat Cheese Tartlets. They've got all of the right moves; buttery crusts, creamy dreamy filling and an earthy and elegant topping.
Ingredients
Savory Mini Tart Shells
1 egg yolk
2 tablespoons heavy cream or whole milk
1 ¼ cup all purpose flour
1 teaspoon granulated sugar
1 teaspoon fine sea salt
¾ teaspoon freshly ground pepper
½ cup unsalted butter, cold and cut into ½" cubes
Whipped Goat Cheese Filling
8 ounces goat cheese
2-3 tablespoons heavy cream
2 medium lemons, zested and juiced - divided, for filling and olive topping
1 ½ tablespoons chopped parsley
1 tablespoon chopped chives
½ teaspoon fine sea salt
½ teaspoon freshly ground pepper
Marinated Olive Topping
1 can medium California Ripe Olive, green or black
2 tablespoons olive oil
1 tablespoon lemon juice & 1 teaspoon lemon zest - divided
2 cloves garlic, crushed
¼ teaspoon salt
¼ teaspoon fresh cracked pepper
1 teaspoons chopped parsley
1 teaspoons chopped chives
lemon zest & herbs for decoration
Instructions
Savory Mini Tart Shells
In a small bowl, whisk together the egg yolk and heavy cream, set aside.
In a large mixing bowl, whisk together the flour, sugar, salt and pepper.
Using a pastry cutter, 2 butter knives, cut the butter into the flour mixture until the texture looks like coarse cornmeal, the butter chunks shouldn't be larger than the size of peas. Alternatively, you can squish the butter into the dry ingredients with your hands. Just be sure to move fast so the butter doesn't' melt.
Add the egg mixture and blend with a fork until the dough just pulls together. Alternatively, you can make the dough in a food processor by pulsing the butter with the dry ingredients in a food processor until the texture resembles coarse cornmeal, the butter chunks shouldn't be larger than the size of peas. Add the egg mixture and pulse a few times until the dough just starts pulling together into a ball.
Transfer the dough to a lightly floured work surface, gather into a ball and pat to flatten into a disk. Wrap in plastic wrap and refrigerate at least 30 minutes, preferably an hour before rolling out. At this stage the dough may be frozen for up 3 months, if wrapped tightly.
Marinated Olive Topping
In a medium bowl combine the olives with the rest of the ingredients, stir together. Let that hang out on the counter so the flavors can meld together for a while while prepping the tarts.
Rolling & Blind Baking the Savory Tart Shells
Preheat oven to 375°F. Remove dough from refrigerator and allow to soften at room temperature for a few minutes.
Meanwhile, gather tools for blind baking the tartlet shells. You'll need a 12 cup muffin pan and pie weights, dry beans or dry rice. 2 sheets of parchment paper or foil. Cut the 2 sheets of parchment paper into 6 squares each or cut 12 6"x6" squares of foil. Crinkle the parchment or foil so it will nestle into the shells with ease. Set aside.
Place tart dough on a lightly floured surface and tap with the rolling pin a few times to soften. Roll out the dough, starting from the center, rolling outward. Lift the dough and give it a quarter turn. Repeat and continue rolling and rotating. Lightly dust the top and underneath the dough with flour as needed to prevent sticking. Roll out until the dough is about ¼" - ⅛" thick.
Use a round cookie cutter that is slightly larger than the cups of your muffin pan, about 3 ½" in diameter, and cut rounds for 12 tartlet shell bases. You may only get 5 or 6 rounds with the first cut, so gather the dough scraps together into a ball and re-roll the dough to cut more rounds. Repeat until you have 12 rounds.
Carefully nestle the dough rounds into the muffin pan cups, they should cover the bottom and about ¼ - ⅓ up the sides of the muffin cups. Gently press the dough into the bottom of the cups, making sure there are not gaps.
Use a fork to prick the bottom of the tart shells. And place in the freezer or refrigerator to firm up for a few minutes while your oven finishes preheating.
Once chilled, line each muffin cup with parchment or foil squares and fill with weights, beans or rice. Be sure they weights are evenly distributed and fill each shell entirely.
Bake the shells for 15-20 minutes, until the paper or foil no longer sticks to the dough and the edges start to look golden. Gently remove weights by lifting the parchment or foil from the shells and set aside.
Bake for about 6-8 minutes longer until the shells are golden brown and dry. Allow to cool slightly in the pan, then carefully remove the tartlet shells and place them on a wire rack to cool completely before filling.
Whipped Goat Cheese Filling
Combine the goat cheese and heavy cream in the bowl of a food processor fitted with the steel blade. Pulse until mixed and smooth. Add the lemon juice, lemon zest, herbs, salt and pepper and 1 of the crushed garlic cloves from the marinated olives. Pulse until smooth. It should have the consistency of sour cream or Greek yogurt, thick and creamy but pourable.
Assembling the Tartlets
Spoon about 1 heaping tablespoons of whipped goat cheese filling into each cooled tartlet shell. They should be just below filled to the top. Place on a baking sheet and chill in the refrigerator for a 30 minutes to set up a bit before topping.
Once the filling has set and feels firm to the touch, top each tart with 3 marinated olives. Then decorate with fresh herbs, lemon zest sprigs. Cover and hill in the refrigerator until ready to serve, up to 1 day ahead.
Notes
You will have extra marinated olives, which make for a delicious bonus snack for yourself or to set out in a party spread.
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