Goat Cheese and Strawberry Breakfast Tarts

  • Serves

    makes 6


A childhood breakfast treat gets an upgrade with strawberry jam and tangy goat cheese.


  • 2 12 cups all-purpose flour
  • 1 tsp. kosher salt
  • 1 tsp. sugar
  • 16 tbsp. unsalted butter, cubed and chilled
  • 3 oz. goat cheese, softened
  • 13 cup strawberry jam
  • 1 egg, lightly beaten
  • 2 cups confectioners' sugar
  • 14 cup finely chopped strawberries


Step 1

Pulse flour, salt, and sugar in a food processor. Add butter and continue to pulse until the mixture resembles coarse sand. With the motor running, add 6 tbsp. cold water and process until dough comes together, 30 seconds to 1 minute. Divide dough in half and form into disks; wrap disks separately in plastic wrap and refrigerate for 1 hour.

Step 2

Heat oven to 425°. On a lightly floured surface, roll 1 disk of dough into a 9" square. Cut into six 3" x 4 1⁄2" rectangles; transfer to a parchment-lined baking sheet. Spread each rectangle with about 1 tbsp. goat cheese and top with 1 tbsp. jam, leaving a 1⁄2" border; set aside. Repeat rolling and cutting with remaining disk of dough and lightly prick dough with a fork. Brush edges of dough around cheese and jam with beaten egg and top with pricked dough rectangles. Using the tines of a fork, press edges to seal. Bake until puffed and golden, about 15 minutes. Transfer tarts to a baking sheet with a wire rack; let cool completely.

Step 3

Whisk confectioners' sugar, strawberries and 2 tbsp. water until smooth. Drizzle over tops of poptarts and let sit until glaze is completely set.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.