Strawberry Goat Cheese Pop Tarts

Presentation shot showing the finished pastries on a plate with a decorative floral rim. Fresh strawberries are arranged around the plate and in a teal container visible at the edge of the frame.

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Strawberry Goat Cheese Pop Tarts

These homemade Strawberry Goat Cheese Pop Tarts feature buttery, flaky pastry filled with tangy goat cheese and sweet strawberry filling, then finished with fresh lemon thyme and flaky sea salt.

Prep Time: 1

Cook Time: 25

Total Time: 1 25

Servings: 16 pastries

Calories: 248kcal

Author: Nicole Gaffney

Ingredients

For the Dough

2 ½ cups all purpose flour
¼ cup stoneground cornmeal
2 tablespoons sugar
1 scant teaspoon salt
1 ¾ sticks unsalted butter (½ cup + 6 tablespoons), cold, cut into small cubes
¼ cup vegetable shortening I prefer nonhydrogenated
1 large egg yolk egg white reserved
2 tablespoons ice water

For the Filling

2 cups strawberries hulled and sliced
2 tablespoons sugar
1 tablespoon corn starch
1 pinch salt
6 ounces goat cheese
2 tablespoons lemon thyme leaves optional
flaky sea salt for sprinkling, optional

Instructions

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 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°F 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.

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