Potato, Artichoke, & Goat Cheese Tart



1 sheet of puff pastry

2 eggs lightly beaten

4 cubes of Meredith Dairy Marinated Goat Cheese

2 tbsp of cream

2 tbsp of chopped chives

5 potatoes, washed

4 cloves of garlic

6 pieces of quartered marinated artichoke hearts

3 sprigs of thyme

2 tbsp. of chopped parsley

pinch of salt and pepper


  1. Preheat oven into 350 degrees F. & grease a rectangular tart tray.
  2. Cut garlic and potatoes into thin slices.
  3. On a frying pan on medium heat, add 2 tbsp. of oil from the Marinated Goat Cheese jar, and add garlic and potatoes and leaves of thyme.
  4. Fry for two minutes, then add artichokes and fry for 5 more minutes or until the potatoes get a bit of color.
  5. In a bowl, smash the goat cheese cubes with a fork, and add eggs, cream and chives. Season with a pinch of salt and pepper.
  6. Line the tart tray with puff pastry, and poke some holes into it with a fork.
  7. Spread the egg and cheese mixture onto the bottom of the tray, and place the potatoes and artichokes on top. Top with chopped parsley.
  8. Bake in the oven for 15-20 minutes, or until the sides of the pastry are light brown.