This sweet and savory combination of strawberries and goat cheese wrapped in a flaky pastry makes an amazing breakfast or brunch treat!
- 2 1/2 cups all purpose flour
- 1/4 cup stoneground cornmeal
- 2 tablespoons sugar
- 1 scant teaspoon salt
- 1/2 cup plus 6 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small cubes
- 1/4 cup vegetable shortening, I prefer nonhydrogenated
- 1 large egg yolk, white reserved
- 2 tablespoons (or more) ice water
For the Filling
- 2 cups hulled strawberries, sliced
- 2 tablespoons sugar
- 1 tablespoon corn starch
- pinch of salt
- 6 ounces goat cheese
- 2 tablespoons lemon thyme leaves, optional
- flaky sea salt for sprinkling, optional
To Make the Dough
- Combine the flour, cornmeal sugar and salt in a bowl and whisk together. Use a pastry cutter or your fingers to cut the butter and shortening into the flour until they become pieces the size of peas.
- Add in the egg yolk and water, adding more one tablespoon at a time until the dough JUST comes together. Be very careful not to overmix the dough. As soon as it comes together, don’t knead it any further.
- Divide the dough in two, form it into rectangular pieces, wrap and chill in the refrigerator for at least 30 minutes and up to over night.
Make the Filling
- While the dough is chilling, prepare the filling. Combine the strawberries, sugar, corn starch and salt in a medium sauce pan. Bring up to a boil, then reduce to a simmer, and cook until thick, about 5 minutes. Set aside and allow to cool.
Assemble the Tarts
- Roll out each rectangle of dough on a lightly floured surface to about 14″ wide and 18″ long. Trim the excess to square off any uneven edges and then cut 16 even rectangles out of each – 4 long x 4 wide.
- Divide the goat cheese evenly among half of the squares, then top with a heaping tablespoon of strawberry filling. Sprinkle each with the lemon thyme, reserving some for the tops.
- Cut a vent in the remaining 16 rectangles. I used the back of a pastry tip to make a little hole, but you can use a knife or small cookie cutters.
- Whisk the reserved egg white with a teaspoon of water until it’s broken up. Working one at a time, brush the edges of each vented rectangle and place over top of the filling. Press down on the edges, then use the tines of a fork to make sure each pastry is fully sealed. Place on a parchment lined baking sheet (you will need two or more to make all 16) and repeat with the rest.
- When all pastries are finished, place the sheet pans in the freezer while you preheat the oven to 425 degrees. When the oven is preheated, remove the pans and brush with the remaining egg white and top with a light sprinkling of flaky sea salt and more lemon thyme.
- Bake for about 25 minutes, or until golden brown. Allow to cool for at least 10 minutes before serving. Be careful – the filling will be very hot.
Keywords: pastry, pop tart, strawberry, goat cheese, brunch, breakfast