Cranberry Goat Cheese Tart With LoSalt®
Cranberry Balsamic Chutney:
1 Tablespoon Olive Oil
1/4 Cup Finely Minced Shallots
1 Bag (12 ounces) Fresh Cranberries, Rinsed
1 Cup Sugar
2-3 Tablespoons Balsamic Vinegar
½ Teaspoon LoSalt
½ Teaspoon Ground Black Pepper
½ Teaspoon Fresh Thyme Leaves
Bite into this reduced sodium Cranberry Goat Cheese Tart, the perfect complement to Marullo’s LoSalt® Cranberry Sage Margarita.
- In a large saucepan, heat oil over medium-low. Add shallots; cook, stirring occasionally, until shallots are softened, about 5 minutes.
- Add cranberries, thyme, sugar, vinegar, and 1 cup water; bring to a boil. Reduce heat, and simmer, stirring often, until most of the berries have burst and mixture has thickened, 10 to 15 minutes.
- Season with salt and pepper and cool to room temp.
Note: You can use the extra chutney for baked brie, eat it with chicken, and even on sandwiches.
- One Sheet of Frozen Puff Pastry Dough (thawed)
- 4 Ounces Creamy Chevre Goat Cheese
- ½ Cup Roughly Chopped Walnuts
- A Sprinkle of LoSalt and Pepper
- Fresh Thyme leaves (garnish)
- Preheat the oven to 400F
- Spray a tart pan with nonstick cooking spray. You want to use a pan with a removable bottom so you can easily remove the tart from the pan. I use a rectangular pan that is roughly 11 inches x 8.5 inches.
- Roll out the sheet of thawed puff pastry and press it into your tart pan so it comes up the sides of the pan and is even throughout.
- Poke the dough with a fork all over to prevent it from bubbling up when it cooks.
- Place the tart in the oven until it is slightly golden brown, about 15-20 minutes. If you notice that the tart is starting to bubble up poke it again all around with the fork.
- Remove from the oven.
- Evenly spread a thin layer of the cranberry chutney on the tart crust. I like to have about a ¼ inch thick layer of chutney. Note: You will not use all of the chutney
- Crumble all of the goat cheese evenly around the tart.
- Sprinkle with the walnut pieces, a dash of LoSalt, pepper and a drizzle of honey.
- Bake in the oven until the edges of the crust are golden brown, the cheese starts to melt and the nuts start to toast.
- It is important to make sure the center of the tart is crispy on the bottom or it will be soggy and hard to cut and serve.
- Sprinkle a few extra thyme leaves over the top to add color and flavor.
- Cut into rectangular slices and serve!
Thank you to Danielle and the folks at losalt.com for sharing this recipe with us.
To learn more about why reducing sodium is an important health issue and for additional LoSalt recipes, visit them at www.losalt.com. To find Danielle Marullo’s fun-filled food blog, visit .