Cooking French with Rosé: Goat Cheese Tart with Peas and Prosciutto

The second course in our French Rosé Dinner is a simple and savory Goat Cheese Tart. Savory tarts are one of those foods that feel quintessentially French: elegant, neat, and a way to work pastry into your dinner!

This tart is similar to a quiche, but thinner and denser. The filling is primarily goat cheese, with just a few eggs to hold it together. The tart is studded with green peas and gently sautéed shallots, which provide bursts of sweetness in each bite. A few slices of prosciutto and a flaky, buttery crust give the tart all kinds of rich, savory flavors.

Goat Cheese Tart with Peas and Prosciutto paired with La Crema's Rosés

Goat Cheese Tart with Peas and Prosciutto paired with La Crema's Rosés

Even if you’re not tackling the whole French Rosé Dinner menu, give this goat cheese tart a try. It’s  a great multipurpose recipe to have in your cooking arsenal, and you can vary the vegetables with the season. Equally good warm or cold, a thin slice is a perfect appetizer for dinner, while a big slice makes a filling breakfast.

All of the recipes in this dinner menu are wonderful when served with La Crema’s two rosés: the Monterey Pinot Noir Rosé and the Saralee’s Vineyard Pinot Noir Rosé. The goat cheese is a dominant flavor in this tart, and it has a tang that is a good partner for the tartness in many rosé wines.

Goat Cheese Tart with Peas and Prosciutto paired with La Crema's Rosés

Goat Cheese Tart with Peas and Prosciutto

Prep time: 
Cook time: 
Total time: 
Serves: 8

A simple savory tart with goat cheese, prosciutto, and spring vegetables. Rich pastry crust recipe adapted from The Bonne Femme Cookbook.


For the crust
  • 1 1/2 cups flour
  • 1/4 tsp sea salt
  • 1 stick (8 TBS) butter, very cold
  • 1 egg
  • 3 TBS cold water
For the filling:
  • 1 TBS butter
  • 2 shallots, peeled and thinly sliced
  • 3/4 cup fresh or frozen peas
  • 3 eggs
  • 1/4 cup heavy cream
  • 4 oz. soft goat cheese, crumbled
  • 6 large leaves fresh basil, cut into thin ribbons
  • 2 tsp fresh thyme leaves
  • 1 oz. prosciutto, torn or sliced into thin ribbons
  • sea salt and pepper to taste


  1. Prepare the crust: in a large bowl, whisk together the flour and the salt. Cut the cold butter into small pieces and add to the bowl. Use a pastry cutter or a fork to cut the butter into the flour until the mixture is crumbly, with pieces of butter no larger than a pea. In a small bowl, whisk together the egg and 3 TBS of cold water until smooth. Add to the flour mixture and stir with a fork until dough is evenly moistened. Dough should just barely hold together when pressed. Form into a ball, flatten slightly, and wrap in plastic wrap. Let rest in the fridge for 30 minutes.
  2. Prepare the filling: Melt the butter over medium heat in a frying pan. Add the sliced shallot and saute until soft and translucent, about 5 minutes. Remove from the heat and set aside. Cook the peas just enough to warm through – microwaving for 90 seconds if using frozen peas, or blanching in boiling water for 2 minutes if using fresh peas. Drain and set aside.
  3. In a large bowl, whisk together the eggs and the heavy cream. Add the crumbled goat cheese and whisk until smooth. Add the basil ribbons, thyme leaves, cooked shallots, and cooked peas and stir until evenly combined. Add half of the prosciutto and stir to combine. Season to taste with sea salt and pepper.
  4. Bake the tart: Preheat the oven to 400 degrees F. On a lightly floured surface, roll the chilled crust out into a 11-inch circle about 1/8 inch thick. Carefully transfer to a 9-inch tart pan and arrange the crust in the pan so that the sides of the crust come up about 1/2 inch over the edge of the pan. Place a sheet of parchment paper on top of the crust, add pie weights (or dried beans or rice) and blind bake for 10 minutes. Remove from the oven, remove the parchment paper and pie weights, and add the filling to the partially baked crust. Place the remaining pieces of prosciutto on top of the crust. Return to the oven and bake for 35 minutes, until the top is golden brown and the crust is browned and crisp. Remove from the oven and let cool before slicing.

Goat Cheese Tart with Peas and Prosciutto paired with La Crema's Rosés

Cooking French with Rosé Dinner Series:

Spring Crudites with Herbed Aioli

Baked Halibut Provençal

Strawberries and Cream Chiffon Cake