Blackberries summon up great memories for me. There’s nothing better than coming back from a walk in the woods with a basketful of blackberries, and fingertips stained bright purple (and your mouth too, if you’re lucky).
Blackberries are in season at the moment, and since Rix are currently running a competition all about blackberries, I thought it only seemed fitting to get a bit messy and make a blackberry recipe.
Now, I’ll admit, this tart might seem a bit odd. My husband may or may not have uttered the words ‘are you mad?’ when I told him what I was making. Luckily, he ate his words after he’d tasted it.
Goat’s cheese and blackberries may seem like an unusual combination, but it really works! The tangy goat’s cheese mixture covers the whole base of the tart, and then every now and then you get to a sweet and juicy blackberry. And the thyme just finishes it all off beautifully, and really adds to the earthy, woodland feel. I felt like I should be sharing my slice with a squirrel.
This tart has that sweet / savoury thing going on, so you could serve it as either an appetiser or a dessert – not something you can say about many recipes! As an appetiser, it’s great alongside a little pile of salad (try rocket!). Or, to serve it as dessert, drizzle it with a bit of honey or serve it with a dollop of ice cream.
Served hot or cold, this tart is completely moreish. I cut it up with a pizza cutter, and couldn’t resist cutting an extra sliver or two off every half an hour (…or ten minutes…) as I was leaving it to cool. I love the way the blackberries burst as you cut into them!
If you’re a blogger and you have a top-notch blackberry recipe that you’d like to enter into Rix’s competition, you can enter here for the chance to win a £100 Waitrose voucher! There’s a different theme every month, so if blackberries aren’t your thing, check back next month for a new ingredient.
- 125 g mascarpone cheese
- 100 g soft goat’s cheese diced
- 1 egg
- Black pepper
- 320 g puff pastry sheet
- Plain flour for rolling
- leaves A few sprigs of fresh thyme plus a few full sprigs for decoration, only
- 100 g fresh blackberries
Preheat the oven to 190°C (Gas Mark 5 / 375°F).
Combine the mascarpone with the diced goat’s cheese and the egg, along with plenty of salt and black pepper. Depending on what goat’s cheese you’re using, the mixture might not blend completely smoothly, but that’s okay. Set aside.
Roll out the puff pastry on a lightly floured surface to around 14 x 10 inches, and transfer it to a baking tray lined with baking paper. Add the mascarpone mixture, and spread it out with the back of a spoon, only leaving a small gap around the edges of the pastry.
Sprinkle over the thyme leaves - you can add a few whole thyme sprigs for decoration too if you want, though these will probably need to be removed before serving.
Cut each blackberry in half lengthwise, and place them cut-side down onto the tart.
Add another pinch of salt and pepper if desired, and then bake in the oven for 20-25 minutes, or until the pastry is golden brown and puffy, and the cheese mixture has set. Keep an eye on it towards the end of cooking time, as it will turn golden fairly quickly.