I couldn’t let a whole summer go by without savoring my go-to summer sipper rosé. The consistently delicious, always refreshing Côte des Roses by Gerard Bertrand. A blend of Grenache, Cinsault, and Syrah, this Languedoc rosé is always a crowd pleasure and guaranteed to have any rosé lover pouring a second glass, especially during these sunny days of summer. With all of this rosé drinking that’s been going on lately, I’ve been day dreaming about all sorts of wine pairings. When I’m drinking rosé from the south of France, I can’t help but think of all the delicious flavors and foods enjoyed on my trip to Provence. We’re talking sun dried tomatoes, briny olives, so many fresh herbs, and the tangiest goat cheese I’ve ever tasted. So, as soon as I got my hands on a bottle of Côte des Roses, I knew that goat cheese tarts would be the perfect pairing.
Now you might be thinking French food…pastry dough…this is going to be a hassle. But let me tell you something, I have no time to be slaving in the kitchen when the sun is shining and the rosé is flowing. So, don’t sweat it, sister! These goat cheese tarts are super simple to make, insanely delicious, and totally beautiful. Not to mention the perfect pairing for a rosé from Languedoc or Provence.
Trust me, you’re taste buds will be thanking you once you taste these goat cheese tarts. The heavenly combo of tangy goat cheese, luscious caramelized shallots, crunchy toasted walnuts, fresh thyme, and sweet honey make these the perfect appetizer or brunch bite. I use premade puff pastry dough to make the cooking process a breeze.
When paired with a French rosé, that tangy, tart goat cheese really enhances the fruit characteristics of the rosé. The fresh thyme complements the wine’s aromatics while the sweetness of the honey and creaminess of the goat cheese balance out the acidity of the rosé .
If you love food and wine pairings, this is definitely one you need to try asap. Recipe below! Let me know your thoughts in the comments below. If you make the goat cheese tarts, snap a photo and tag me on Instagram @palm.and.vine.
These goat cheese tarts are layered in flavor with buttery, flaky puff pastry, tangy goat cheese, caramelized shallots, fresh thyme, toasted walnuts, and honey. They are super easy to make with the help of pre-made puff pastry. Perfect as appetizers alongside a glass of French rosé.
- 1 sheet frozen puff pastry, thawed in the refrigerator in advance
- 8 oz goat cheese
- 1 egg
- 3 shallots
- 1/2 cup walnuts, crushed or chopped
- fresh thyme
- olive oil
- red wine vinegar
- salt
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Pre-heat the oven to 400°F. Cut the shallots using a rolling chop so that you have uneven pieces. Avoid slicing the shallots thinly. Place in a baking dish. Drizzle with olive oil to coat and a splash of red wine vinegar. Season with a pinch of salt and 3-4 thyme sprigs. Roast in the oven for 30 minutes, stirring the shallots every 10 minutes to avoid browning or burning. Remove from the oven and set aside.
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Pre-heat oven to 425°F. Using a rolling pin, roll out the sheet of puff pastry dough to about double the size. Be sure to dust your working surface and the rolling pin with a bit of flour first. If you don't have a rolling pin, a wine bottle works just fine. Cut 6 (5-inch) circles from the puff pastry. I use the top of a small pot to cut even circles.
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Gently score a 1/4 inch border within each of the puff pastry circles using a knife. Fill the center of each circle with shallots. Sprinkle on the crushed walnuts, then crumble about 1.5-2 tbsp of goat cheese on top. If you have walnuts left over, sprinkle the remainder on top of the goat cheese. Drizzle each pastry with a bit of honey.
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Scramble the egg with a splash of water to make an egg wash. Brush the egg wash along the puff pastry edges. Bake in the oven for 18-20 minutes at 425°F until the edges are golden brown.
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Sprinkle each baked tart with fresh thyme and drizzle again with honey.
