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The holidays are here and it’s time to pull out all the stops to bedazzle your guests. This crispy cheese tart is going to do just that with it’s simple Rosemary scented pie crust, ooey gooey Goat cheese center and pomegranate jam topping. These tarts can be made ahead, and warmed up before topping with the pomegranate jam.CheeseTarts_H3

The pie dough is the one I’ve been making religiously even since I learned how to make it at George Brown culinary. In this recipe, I added some chopped fresh Rosemary to wake up those tastebuds and get you in the holiday mood. I’ve filled my tarts with crumbled Goat cheese. I love this cheese, but I’ve discovered that not a lot of people like the gamey taste of this cheese, if you wish you can use a cream cheese and feta blend instead. Once baked I top this will a little Pomegranate jam, some more crumbled cheese, some Rosemary sprigs and some Pomegranate jewels. The sweetness from the fruit and jam compliment the creaminess of the cheese and crunch of the tart beautifully.

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Goat Cheese with Rosemary & Pomegranate Tart


  • 10 oz all purpose flour
  • 4 oz, 1 stick cold unsalted butter grated
  • Pinch salt
  • 2 tsps chopped Rosemary
  • 120 ml cold water
  • 4 – 6 oz Goat cheese crumbled
  • Pomegranate jam
  • Pomegranate seeds
  • Sprigs of Rosemary to garnish


  1. Put the flour, butter, salt, rosemary and cold water in a bowl at the same time and knead
  2. Cover in plastic wrap and keep aside to rest for 30 mins
  3. Roll out the dough and cut circles with a cooke cutter
  4. Insert the circles in a greased mini muffin pan ad bake for 5 mins
  5. Remove and add crumbled goat cheese
  6. Bake for another 5 – 10 mins
  7. Remove, top with jam, some more crumbled cheese a sprig of rosemary and some pomegranate jewels