Go Back

Savory Plum and Goat Cheese Tarts

Course: Appetizer
Keyword: cheese, plum, walnut
Servings: 30 pieces



  • 1 c/100g walnut pieces
  • 1 c/120g all purpose flour
  • 6 tbs/90g butter cut in pieces
  • ¼ tsp salt
  • ¼ tsp pepper
  • 3-4 tbs/45-60ml water
  • 1 tbs/13g sugar

Plum Jam

  • 1 lb/450g plums diced
  • ½ c/100g granulated sugar
  • 1 tsp ground coriander
  • ½ tsp ground cardamom
  • ½ tsp ground pepper
  • 2 tbs/30ml balsamic vinegar
  • 2 tbs/30ml red wine vinegar
  • ¼ tsp salt

Whipped Goat Cheese

  • 4 oz/115g goat cheese
  • 3 oz/85g cream cheese at room temp
  • ¼ c/60ml cream
  • ¼ tsp salt

To garnish

  • 5-6 large mint leaves chiffonade
  • Olive oil to drizzle


  • In a food processor, pulse walnuts with flour, sugar, salt, and pepper until finely ground. Add butter and blend until butter is distributed in pea size or less pieces. Add water 1 tbs at a time, pulsing after each addition until dough just forms. Bring into disc, cover with plastic wrap and refrigerate for at least 30 minutes.
  • In a medium sauce pan, bring all jam ingredients together over med-low heat. Cook, stirring occasionally until reduced and thick, 30-40 minutes (this takes longer because of low sugar). It can also be done faster over higher heat but needs more active maintenance so that it does not burn. Set aside and allow to cool.
  • Preheat oven to 325Roll dough on a well floured surface to a little over 1/8” thick. Cut 2 ½” circles and place in mini muffin tins.* Gently press into the corners and prick the bases a couple times with a fork. Chill until ready for the oven.
  • Bake for 20-25 minutes until just starting to brown on the edges. Cool in the tins for at least 5 minutes before removing to cool completely.
  • Combine goat cheese (can be cold), room temperature cream cheese, and salt in a large bowl. Whip with a hand mixer until well blended. Add cream and beat until fluffy. Cover and return to fridge to chill.
  • Once everything is cool, fold plum jam into cheese mix until streaky (there should still be defined areas of whipped cheese and sticky jam). Pipe (or dollointo walnut cups.
  • Sprinkle with thinly sliced mint and a tiny drizzle of olive oil. Serve the same day.


*This is a very delicate dough. If it is tearing too much, you can also form the cups using a 2-3 tsp size amount of the dough and forming into a circle with your finger-tips. Make sure the outside is well floured before you place it in the tin. You will need to chill these longer the second time if you form them using your fingers.