Big Leafy Green Salad with Goat Cheese Tarts Recipe

Name: Big Leafy Green Salad with Goat Cheese Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/3 cups all-purpose flour, plus more for dusting; 1/2 teaspoon salt; 1 cup (2 sticks) unsalted butter, cut into small pieces and chilled; 1/3 cup ice water, plus more if needed; 1/2 cup olive oil; 2 tablespoons sherry vinegar; 1 tablespoon Dijon mustard; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh tarragon; Pinch sugar; 1 small shallot, minced; Kosher salt and freshly ground black pepper; 8 cups leafy greens; 4 cups cherry tomatoes, halved; 2 tablespoons extra-virgin olive oil; 1 small yellow onion, thinly sliced; Kosher salt and freshly ground black pepper; 2 tablespoons sour cream; 1 teaspoon Dijon mustard; 4 ounces crumbled goat cheese; 1 egg

Servings: persons

2 1/3 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into small pieces and chilled
1/3 cup ice water, plus more if needed
1/2 cup olive oil
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
Pinch sugar
1 small shallot, minced
Kosher salt and freshly ground black pepper
8 cups leafy greens
4 cups cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
1 small yellow onion, thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons sour cream
1 teaspoon Dijon mustard
4 ounces crumbled goat cheese
1 egg

1
For the dough: In a food processor, pulse to combine the flour and salt.
2
Add the butter and pulse 3 to 4 times, then drizzle in the ice water and pulse until the dough holds together easily when squeezed with your fingers.
3
Add more ice water, 1 teaspoon at a time, if needed.
4
Divide the dough in half, pat each portion into a round disk, wrap with plastic wrap and chill in the refrigerator for at least 30 minutes.
5
For the salad: In a small jar with a tight-fitting lid, combine the oil, vinegar, mustard, parsley, tarragon, sugar, shallots and some salt and pepper.
6
Shake to mix the dressing and chill until ready to use.
7
Place the greens in a large bowl, drizzle about 1/4 cup dressing over and toss to combine.
8
For the tart: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
9
Toss the tomatoes with the oil, onions and some salt and pepper, then set aside.
10
On a lightly floured surface, roll one disk of the dough into a 12-inch round, about 1/8-inch thick.
11
Transfer to the prepared baking sheet, then fold and crimp the edges.
12
Spoon the sour cream and mustard evenly on the dough.
13
Top with the tomato mixture and the goat cheese.
14
Make an egg wash by beating the egg with 1 teaspoon water.
15
Brush the egg wash around the tart edges.
16
Transfer the tart to the oven and bake until the crust is golden and the tomatoes soften, about 45 minutes.
17
Cut into squares to serve with the salad.

1213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 1/3 cups all-purpose flour, plus more for dusting, 1/2 teaspoon salt, 1 cup (2 sticks) unsalted butter, cut into small pieces and chilled, 1/3 cup ice water, plus more if needed, and more.

Yes, Big Leafy Green Salad with Goat Cheese Tarts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Big Leafy Green Salad with Goat Cheese Tarts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions