Strawberry, Pistachio & Goat Cheese Tartlets  Back to Recipes

Makes 4 single serving squares

  • 1 sheet puff pastry dough
  • 1 large egg
  • 1 tablespoon sugar
  • ½ cup goat cheese
  • ½ cup fresh strawberries, sliced thin
  • 1 vanilla bean
  • ½ tablespoon balsamic vinegar
  • 1 pinch ground clove
  • 1/3 cup pistachios, dry toasted and chopped finely 


Preheat the oven to 375 degrees. Roll puff pastry into an 8” square. Cut sheets into four 4-inch squares.

In a bowl, whisk the large egg and brush the egg wash over the puff pastry. Then, sprinkle each square with the sugar (distributing 1/2 tablespoon evenly among the 20 pastry rounds.) Bake the pastry for 10-15 minutes until puff pastry is puffed up and golden brown. Dot each square with about 4 teaspoons of goat cheese. It should soften from the residual heat. Once it does, gently spread it to cover the squares.

Add the strawberry slices to a medium saucepan with ½ tablespoon sugar, balsamic vinegar and clove. Cut the vanilla bean open lengthwise and scrape the seeds out and into the saucepan using a knife. Leave the bean in the mixture as well. Cook over low heat until the fruit warms and bubbles. It will thicken slightly as well. Remove the bean stem from the mixture and discard.

Arrange the tarts on a serving dish and arrange the strawberry slices on each tart. Finish with sprinkle of finely chopped pistachios for a nutty and crunchy bite. Enjoy with Ecco Domani Pinot Grigio. 

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