Rustic Blueberry Lemon Verbena Tart

16 Aug

My friend gave me some lemon verbena out of her garden and I just knew I wanted to bake something with it. Blueberries are in the peak of their season here and taste perfect so I thought why not pair them up to create one of my favorite flavor combos. The tangy honey goat cheese and flaky crisp pastry shell send this over the top.

Time: 1 hour             Serves: 8-10


  • Pastry

  • 3/4 cup AP flour
  • 1/2 cup whole wheat pastry flour 
  • 8 tbsp cold butter or Earth Balance, cut into pieces
  • 1/4 cup plain Greek yogurt or sour cream
  • 1/4 cup very cold water
  • Honey Goat Cheese

  • 2 oz. creamy spreadable goat cheese
  • 1 tbsp honey
  • Blueberry Filling

  • 20 leaves lemon verbena
  • 1/4 cup sugar + more for sprinkling
  • sea salt
  • 2 pints blueberries
  • 3 tbsp AP flour
  • juice from 1/2 large lemon

How to make it

  • Pastry

  • Place flours and butter in bowl of food processor fitted with dough attachment or S-blade.
  • Pulse a few times until butter is about pea sized.
  • Add sour cream and cold water and salt to taste. Process just until dough begins to hold together.
  • Remove from processor bowl and shape into a ball. Cover with plastic wrap and chill in fridge for at least one hour.
  • Honey Goat Cheese

  • Mix goat cheese & honey together. Set aside.
  • Blueberry Filling

  • With a mortar and pestle, pulverize lemon verbena into sugar. If you don’t have one, just place sugar in a small mixing bowl, top with lemon verbena leaves and use a wooden spoon to pulverize into the sugar. Mix in AP flour and a pinch of sea salt.
  • Place blueberries in a large mixing bowl. Add lemon juice and gently toss. Add sugar mixture and gently toss to coat.

  • To Assemble

  • Preheat oven to 400F.
  • Remove pastry dough from fridge. Place ball of dough in center of a sheet of parchment paper. Roll out as evenly as possible into a 12-inch round, about 1/4″ thick. Alternately you could split the dough in two and make two smaller, 6-inch rounds. 

  • Spread goat cheese onto dough disk, leaving an edge naked.

  • Top with berries.
  • Carefully fold up edges of pastry, you may pipe or flute the dough if you’d like.

  • Sprinkle with granulated sugar along dough edge.

  • Place in oven and bake for 30-35 minutes until golden brown.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: