Recipe: Goat’s Cheese and Artichoke Tart

Today we have a Spring worthy dish brought to you by Maxwell & Williams. It features their Lanka Platter.

Perfect as an entrée, start off a meal with this rich savoury tart. Easily adapted, the buttery shortcrust pastry can be fitted into individual tartlet shells for a more refined setting, or one large tart for a casual grazing occasion.

The pairing of these fresh spring ingredients will leave guests wanting more.


  1. Line a rectangular tart pan with shortcrust pastry roughly 1.5cm thick. Place wax paper over pastry and fill with pastry weights, cooking in oven at 180 degrees for 15 minutes. Remove from oven and let cool slightly.
  2. Evenly spread 4-5 tablespoons of caramelized onion jam across base; top with roughly 5 sliced artichoke hearts and generously crumble goat’s cheese on top, enough to cover the whole tart. Sprinkle with 2 sprigs of fresh thyme and drizzle with olive oil.
  3. Return to oven for a further 10 minutes or until crust and goat’s cheese starts to brown.
  4. Remove from oven and let cool slightly, garnishing with a sprig of fresh thyme. Serve warm on a Maxwell & Williams Lanka Platter.

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