Savory-sweet goat cheese and berry tart for sunny summer days

This summery tart brings together the sweetness of fresh berries and the rich savouriness of goat cheese in one delicious bite. It’s equally at home on a festive summer table or enjoyed with a chilled glass of sparkling wine on a sunny afternoon.

FRESH SUMMER BERRIES are nature’s own treat – best enjoyed just as they are. Their season is short, so there’s plenty of time for traditional baked berry pies later in the year, when fresh berries are no longer around. In early summer, it’s worth enjoying them in their purest form.

The secret of this delicious strawberry and goat cheese tart lies in the timing: the berries are added on top of the tart after baking. The savoury, creamy base pairs beautifully with the sweetness of local strawberries and cherries. As summer moves on, raspberries and currants make excellent additions, too. And if fresh berries aren’t on hand, feel free to serve the tart with jam – fig jam, especially, is a delicious match with the cheese.

The filling of this tart is a delicious duo of cheeses. If goat cheese isn’t your thing, don’t worry – you can easily swap it for cream cheese and a bit more of a strong, hard cheese like Parmesan, Västerbottensost or aged cheddar. Just one small tip before serving: let your guests know this is not a sweet cheesecake. Otherwise, their first bite might come with a surprised look!

The filling of this goat cheese and berry tart is a delicious duo of cheeses.

Here’s some good news for busy summer days: this recipe is wonderfully flexible. The tart suits all kinds of occasions, from leisurely breakfasts to thoughtful cottage gifts. You can make the crust in advance and freeze it, or bake the whole tart ahead of time and store it in the fridge. Just remember to add the fresh berries right before serving. That way the filling stays beautifully firm and the berries keep their summery sparkle.

Goat cheese tart with summer berries

Ingredients:

For the crust:
125 g butter
195 g all-purpose flour
½ tsp salt
3 tbsp cold water

For the filling:
3 eggs
150 g soft goat cheese
200 ml heavy cream
A handful of grated Parmesan
Zest of 1 lemon
½ tsp salt
Freshly ground black pepper

To finish:
Fresh berries (strawberries, cherries, raspberries, etc.)
Fresh herbs (such as basil, thyme or mint)
Edible flowers (optional)

Instructions:

Cut the cold butter into small cubes and rub it into the dry ingredients until the mixture resembles coarse crumbs. Add the cold water and form the dough into a flat disc. Wrap in cling film and let rest in the fridge for about an hour.

Preheat the oven to 200°C. Press the dough into a tart tin or springform pan and bake the crust for 15 minutes.

Meanwhile, combine all the filling ingredients in a bowl. Once the crust is pre-baked, remove it from the oven and lower the temperature to 175°C. Pour the filling into the crust and bake for another 25–30 minutes, or until the filling is no longer wobbly in the centre.

Let the tart rest for about an hour before serving. Rinse the berries, halve the strawberries if needed, and pile them on top along with fresh herbs and edible flowers for a beautiful summer finish.

Design Stories contributor Suvi Kesäläinen is a photographer, who loves to create dishes that are not only delicious but also fast and easy to make. She’s passionate about the best seasonal ingredients, local food, and intriguing culinary trends.

See also:

• All tableware >

Text and images: Suvi Kesäläinen