Easy Rustic Goat Cheese Tarte Au Fromage

This rustic, creamy goat cheese and crème fraîche tart (or Tarte au Fromage in France) is similar to cheesecake, but the texture is lighter and fluffier, and it’s not as sweet. It’s super simple to make with only 6 ingredients and it’s a real crowd pleaser!

Goat Cheese and Crème Fraîche Tarte Au Fromage Recipe

Don’t let the looks of this beauty fool you. It’s super easy to make! The base is made with just 4 ingredients:

• Tangy crème fraîche
• Soft goat cheese
• Sugar
• Eggs

And the crust is a simple press-in crust made with your choice of either crushed butter or shortbread cookies or with graham crackers.

Plus, you can easily make this tart ahead of time. The (covered) baked tart can last in your refrigerator for up to 3 days. Just top it with your favorite in-season fresh fruit and a drizzle of dark honey when you’re ready to serve.

How to Make this Goat Cheese and Crème Fraîche Tarte Au Fromage

• PRESS IN CRUST: You can make the crust from either butter/shortbread cookies or graham crackers. I’ve made it with both, and it tastes great both ways. But the cookie crust is a bit sweeter. To get the crumbs, crush the cookies or graham crackers into fine crumbs using a food processor. Or place them in a sealed plastic bag and crushing them with a rolling pin.
• CRÉME FRAÎCHE & GOAT CHEESE: If you’re not familiar with it, crème fraîche is thickened cream that is very similar to sour cream. But it has a milder flavor (less bitter). When mixed with goat cheese, it has a texture that’s similar to cheesecake. But with a more complex, tangy flavor.
• EGG WHITES: Beating the egg whites and then folding them in helps give this tart it’s creamy, fluffy texture.
• TOPPINGS: You can serve the tart plain or topped with your favorite fruits. I use in-season fresh fruit like berries and figs. The drizzle of honey is optional.

More Recipe Tips:

• STORAGE AND MAKE AHEAD: You can make the tarte au fromage crust up to a day ahead of time. Just wrap it well and store it at room temperature. You can also make the whole tart (without toppings) up to 3 days in advance. Cool the tart to room temperature and then store it, covered, in your fridge.
• RECIPE INSPIRATION: The inspiration for this recipe from Melissa Clark’s recipe in her excellent cookbook Dinner in French.
• HELPFUL BAKING TOOL Tart Pan with Removable Bottom

Looking for more easy, rustic desserts? Try these too!

CITRUS, ALMOND, OLIVE OIL CAKE
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YUMMIEST CHERRY ALMOND RICOTTA CAKE

Goat Cheese and Crème Fraîche Tarte Au Fromage with Berries

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• Author: Laura | Growing Up Cali
• Total Time: 3 hours (including cooling)
• Yield: 10–12 servings 1x

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Description

This mouthwatering, rustic cheese Tarte au Fromage is super simple to make with only four ingredients plus a simple, press-in crust. Top it with fresh fruit and an optional drizzle of honey!

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Ingredients

Units USM Scale 1x2x3x

For the Crust:

• 1 1/4 cup (125 grams) of crushed butter or shortbread cookies or graham crackers.
• 4 tablespoons melted unsalted butter

For the Tart:

• 4 ounces goat cheese, at room temperature. I used Laura Chenel ‘s original goat cheese.
• 1 cup (8 ounces) crème fraîche at room temperature
• 2 large eggs, separated
• 1/3 cup sugar plus 1 tablespoon for egg whites

For Serving:

• Fresh fruit like figs, berries, apricots, peaches or tangerine sections (optional)
• Dark honey (with a more intense flavor) like chestnut or buckwheat honey (optional)

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Instructions

For the Crust:

1. Preheat the oven to 375 degrees.
2. In a medium bowl, combine the cookie or graham cracker crumbs with the melted butter.
3. Press the crust mixture into a 10-inch tart pan with a removable bottom.
4. Place the tart pan onto a baking sheet and bake until the crust is a golden color, about 10 minutes.
5. Transfer the tart to a wire rack to cool while you make the filling (the crust can be cool or warm when you fill it but not hot). But leave the baking sheet in the oven.

For the Filling:

1. Beat together the crème fraîche, goat cheese, 2 egg yolks, and 1/3 cup sugar with an electric mixer filled with a paddle or whisk attachment until smooth.
2. In a separate bowl, beat the egg whites with an electric mixer fitted with a whisk attachment until slightly frothy, about 1 minute. Add the 1 tablespoon sugar and continue to beat until medium-stiff peaks form.
3. Gently fold the egg whites into the cheese mixture. And then add the mixture to the tart shell.
4. Carefully place the filled tart shell onto the hot baking sheet and bake until the center of the tart barely jiggles, about 25-30 minutes. 
5. If the top of the tart is browning too much before the tart is finished baking, add a foil tent to the top of the tart.
6. Remove the tart from the oven and place it onto a wire rack to cool completely. Then refrigerate for 2 hours or more before serving.
7. When you are ready to eat, top the tart with the fruit or toppings of your choice. Add a drizzle of honey, if desired.

• Prep Time: 20 minutes
• Cook Time: 35 minutes + 2 hours cooling
• Category: Dessert
• Method: Bake