Goat cheese and raspberry tart


(For 4 portions)

  • 2 punnets Mustard Cress
  • 100gr crushed fresh raspberries
  • 12 whole raspberries
  • 8 small leaves of cos lettuce
  • 4 slices of 80gr goat cheese
  • 250gr or 4 circles puff pastry
  • 2 medium red onions
  • 200ml water
  • 2 tbsp balsamic vinegar reduction
  • 2 tbsp raspberry vinegar
  • 1 tbsp olive oil


  • Cook the puff pastry in the oven with a light oven tray on top, to stop rising too much. 
  • Peel and slice the red onions very finely with a mandoline and cook them on a medium heat with the water and the balsamic vinegar reduction until complete evaporation of the liquid. 
  • Lay the 4 slices of goat cheese on a non-stick paper and cook until just melted in a hot oven. 
  • Take the goat cheese out of the oven and burn the top of each one with a blowtorch to give a nice smoky flavour to the cheese. 
  • To make the raspberry dressing, mix together the crushed raspberries, the raspberry vinegar and the olive oil. 
  • Place the puff pastry base at the centre of each plate and arrange a spoon of red onion on top of each one of them. 
  • Add the goat cheese and serve with Mustard Cress, cos lettuce, raspberry dressing and fresh raspberries. 

Recipe: Franck Pontais

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