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Father’s Day & the most delicious Ohio strawberries called for something special & sweet!  …So I whipped up these Strawberry Rhubarb & Honey Goat Cheese Pop-Tarts that were (as Rob said) “Insanely good!”.  This recipe only makes six, so they were rationed and have left us wanting more!  Next time I will surely double it!

Ingredients

  • 2 1/2 cups All-purpose flour
  • 1 tsp. Sea salt, fine
  • 1 tsp. Sugar
  • 16 tbsp. Unsalted butter, cubed and chilled
  • 4 oz. Mackenzie Creamery Honey Chèvre, room temperature
  • 1/2 +/- cup Strawberry Rhubarb compote (See recipe below)
  • 1 Egg, lightly beaten
  • 2 cups Powdered sugar
  • 1/4 cup Strawberries, finely chopped
  • 2 tbsp. Water

 

Strawberry Rhubarb Compote

Ingredients

  • 1 cup Strawberries, diced
  • 1 cup Rhubarb, diced
  • 1/4 +/- cup Sugar

Instructions (Compote)

I really winged it on this.  …So if you have a recipe that you enjoy for Strawberry Rhubarb Compote, or a ready made Strawberry Rhubarb jam you love –  then you could surely use either of those.  But if you want to freestyle and wing it with me…

  1. Wash strawberries and rhubarb.
  2. Remove the stems of the strawberries and hull, if you like.  I did not.
  3. Chop strawberries and rhubarb into small pieces and place in small saucepan.
  4. Add sugar to your liking.  I used closer to a 1/4 cup tasting along the way to make sure that it was sweet enough, without being too sweet (which is a personal preference).
  5. Get this combo hot, on medium to high (while stirring) to get the strawberries softened up creating liquid in the pot.  Once this happens let it come to a boil and then lower the heat.  Cook until both strawberries and rhubarb are cooked through and you have a jam consistency.  You could probably also add a tbsp or so of water, lemon juice or orange juice to get things moving – but not necessary.
  6. Remove from heat and let cool.  I then placed in a sealed container and put it in the refrigerator overnight to let it thicken up.
  7. You will have leftover compote.  The little extra is delicious on toast, ice cream, yogurt and more!  OR, if you decide to double the pastry part of the recipe (& the goat cheese), then you could probably get away with just one batch of the compote for a double batch.

 

Pop-Tart, Instructions

  1. Pulse flour, salt and sugar in a food processor.
  2. Add the butter and continue to pulse until the mixture resembles coarse sand.
  3. While the motor is still running, add 6 tbsp. of cold water and process until dough comes together.
  4. Divide the dough in half and form into two disks.
  5. Wrap the disks separately in plastic wrap and place in the refrigerator – for 1 hour.
  6. Heat oven to 425 degrees.
  7. Roll out one disk of dough into a 9″ square, on a lightly floured surface
  8. Cut into six 3″ x 41/2″ rectangles and place on a parchment lined baking sheet.
  9. Spread softened MC Honey Chèvre onto each rectangle leaving a border around the edge approx 1/4-1/2″. We used roughly 1 heaping tbsp. of Chèvre on each rectangle.
  10. Spread (strained) Strawberry Rhubarb compote on to of the Honey Chèvre of each rectangle.  Again we used about 1 heaping tbsp of compote.  We like them gooey!
  11. Set those aside
  12. Roll and cut the remaining disk of dough, again into 3″ x 4 1/2″ rectangles.
  13. Brush edges of dough around cheese and compote with beaten egg.
  14. Top with dough rectangles.
  15. Use a fork to press the edges together to seal.
  16. Then lightly prick the top dough with the tines of a fork.  We did four fork pokes right down the middle ( : : : : )
  17. Place in the oven for about 15 minutes until they puff up and are golden.  Your house will smell amazing!
  18. Transfer tarts to a baking sheet with a wire rack and let cool completely
  19. Meanwhile, whisk the powdered sugar, 1/4 cup finely cut strawberries and 2 tbsp water until smooth.
  20. Drizzle over the tops of the pop tarts and then let them sit until the icing has firmed up.

Enjoy!