This strawberry goat cheese tart (with phyllo dough) is crispy, creamy, and a little sweet. It’s easy, uncomplicated, and great for snacking, brunch, or a laid-back get-together.
Strawberry Goat Cheese Tart (with Phyllo Dough) Isn’t Messy, Just Flaky
This strawberry goat cheese tart (with phyllo dough) comes together in layers, and that’s really the fun of it. You start by brushing sheets of phyllo with melted butter, rotating each one as you go to build a light, crispy crust. It might look delicate, but it’s easy to work with once you get the hang of it.
After that, it’s just a matter of crumbling the goat cheese and letting it melt into the crust in the oven. Once it’s out, you spread the cheese into a creamy layer, then start piling on the strawberries. I like to arrange them in circles, starting from the outside and working in.
A quick sprinkle of almonds and a drizzle of honey at the end pull it all together. It’s the kind of tart that doesn’t take much effort but still feels thoughtful and it tastes just as good cold as it does room temperature.
Why I Love This Recipe
- I like that it’s not locked into one category – somewhere between appetizer, snack, and not-too-sweet dessert.
- The phyllo stays crisp even after it sits for a bit, which makes it low-maintenance once it’s served.
- It’s visually stunning and tastes amazing!
Ingredients
Here’s what you’ll need to make this strawberry goat cheese tart:
- Phyllo dough – This is the crispy, flaky base of the tart. You’ll layer and butter the sheets to build a light, delicate crust. If you love working with phyllo, my pumpkin praline pie with phyllo uses the same ruffled edges for a totally different mood, and my spinach–leek spanakopita shows how far those layers can go when you take them savory.
- Butter – Melted butter helps hold the phyllo layers together and gives the crust that golden, flaky finish.
- Goat cheese – Crumbled across the dough and baked until soft, then spread into a creamy layer that adds tangy flavor and richness.
- Strawberries – Thinly sliced and layered on top after baking, they bring a fresh, sweet contrast to the savory cheese.
- Honey – Drizzled over the finished tart for a touch of sweetness that ties everything together.
- Sliced almonds – Sprinkled on top for a little crunch and nutty flavor to finish it off.
How to Make a Strawberry Goat Cheese Tart (with phyllo dough)
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (prep the pan and oven):
Preheat your oven to 350°F and line a 12-inch pizza pan with parchment paper. That way, the tart won’t stick, and cleanup’s easier. - Step Two (build the phyllo base):
Melt your butter in a small dish. Lay down one sheet of phyllo on the pan and brush it lightly with butter. Add another sheet, rotated just a bit so it fans out, then butter that one too. Keep layering and buttering like this, rotating the sheets slightly each time, until you’ve used all of them and the dough covers the whole pan. Let the extra dough hang over the edges for now. - Step Three (make the crust edge):
Take that extra dough hanging off the edge and gently fold and scrunch it onto the pan to form a crust border. Brush on a little more butter if anything feels dry or loose—it helps everything stick together. - Step Four (add and bake the cheese):
Crumble the goat cheese evenly across the dough. Pop the tart into the oven and bake it for 15 to 20 minutes, until the cheese has melted and the phyllo is golden and crisp. When it comes out, use a spoon or spatula to gently spread the cheese into an even layer. - Step Five (layer the strawberries):
Once the tart has cooled slightly, start layering your sliced strawberries from the outside edge in, overlapping them a little as you go. Keep circling your way in until the whole top is covered. - Step Six (finish and serve):
Sprinkle sliced almonds over the top, then drizzle with honey. Slice it up and serve it warm or chilled—both ways are great.
Recipe Tips
Here are a few things that make this strawberry goat cheese tart come together a little smoother:
- Thaw the phyllo in the fridge overnight and let it sit on the counter for about 30 minutes before you start. It should feel flexible but still cool enough to behave.
- Keep the stack of phyllo covered with a slightly damp towel. Once it dries, it turns dramatic in all the wrong ways.
- Brush each sheet with just enough butter to help it brown. Too much can make the bottom soggy, and this tart deserves a crisp, light base.
- Let the tart cool for a few minutes before layering on the strawberries. Fresh fruit wants a warm crust, not a hot one.
- Chill the tart before slicing if you want clean edges. The goat cheese sets up a little firmer and the layers stay loyal when you cut into them.
Leftovers and Storage
If you’ve got a few slices of this strawberry tart left, here’s how to keep them tasting good:
- Store the goat cheese tart in an airtight container in the fridge for up to four days.
- You can serve it cold straight from the fridge, or if you want to crisp things back up, remove the strawberries and toast the tart in a 350°F oven for 5–10 minutes.
- Once the crust is warm and the cheese soft again, just layer the strawberries back on top and it’s good to go.
- This one doesn’t freeze well—phyllo tends to lose its texture after thawing, so it’s best to enjoy it fresh or refrigerated.
Frequently Asked Questions
- Can I make this tart ahead of time?
You can prep and bake the phyllo and goat cheese part a few hours ahead. Just wait to add the strawberries, almonds, and honey until right before serving so everything stays fresh. - What kind of goat cheese should I use?
Plain, soft goat cheese works best here. Skip the flavored ones, they can compete with the strawberries and honey. - Can I use puff pastry instead of phyllo?
Technically, yes but it’s a totally different texture. Phyllo gives you those crispy, flaky layers, while puff pastry will bake up more like a soft crust. - Is this more of a dessert or a savory tart?
Kind of both. It leans sweet, but not sugary – it works as an appetizer, a light lunch, or a not-too-sweet dessert.
More Strawberry Dessert Recipes
If you’ve got extra strawberries or just want more ways to use them, here are a few other strawberry desserts worth checking out.
- Strawberry Pizza
- Easy Strawberry Shortcake Recipe
- Strawberry Dump Cake
- Strawberry Shortcake Cookies
- Strawberry Frozen Yogurt
- Strawberry Banana Crumble
- Lemon Strawberry Pound Cake
- Strawberry Chocolate Chip Ice Cream Cake
- Strawberry Mousse
- No Bake Strawberry Lemonade Pie
- Strawberry Glazed Baked Doughnuts
- Fresh Strawberry Pie
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Strawberry Goat Cheese Tart (with phyllo dough)
Strawberry Goat Cheese Tart (with phyllo dough) features layers of buttery phyllo, creamy goat cheese, fresh strawberries, sliced almonds, and a drizzle of honey. A crisp, easy tart that works for brunch, snacks, or a light dessert.
Servings: 8
Calories: 322kcal
Equipment
- 12-inch pizza pan For assembling and baking the tart.
- parchment paper (rounds or cut to fit). Prevents sticking and makes cleanup easier.
- mixing bowls For melting and holding the butter.
- pastry brush Used to gently brush melted butter between the layers of phyllo.
- Knife For slicing the strawberries and cutting the finished tart.
- rubber spatula Helps spread the melted goat cheese evenly after baking.
Ingredients
- 1/4 cup (4 tbsps.) butter
- 18 sheets phyllo dough thawed overnight in the refrigerator
- 8 oz. plain goat cheese
- 2-1/2 cups thinly sliced strawberries
- 1/4 cup sliced almonds
- 1/4 cup honey
Instructions
- Preheat the oven to 350°F and line a 12-inch pizza pan with parchment paper.
- Melt the butter in a small dish. Place one sheet of phyllo dough on the pan and use a basting brush to lightly coat it with butter. Add another sheet, rotated slightly from the first, and brush with more butter. Repeat this process, rotating and layering the sheets in a circle, until all the phyllo is used and the pan is fully covered, with the excess dough hanging over the edge.1/4 cup (4 tbsps.) butter, 18 sheets phyllo dough
- Fold and scrunch the excess dough onto the edge of the pan to create a thin crust border, brushing with additional butter as needed to hold it in place.
- Crumble the goat cheese evenly over the dough. Bake at 350°F for 15–20 minutes, until the cheese has melted and the phyllo is golden brown and flaky. Use a spoon or spatula to gently spread the melted cheese into a smooth layer.8 oz. plain goat cheese
- Starting from the outer edge, arrange the sliced strawberries in overlapping rows or circles, working toward the center until the tart is fully covered.2-1/2 cups thinly sliced strawberries
- Sprinkle sliced almonds over the strawberries and drizzle with honey. Slice and serve warm or chilled.1/4 cup sliced almonds, 1/4 cup honey
Notes
Phyllo Dough: Make sure to thaw the phyllo dough properly before using by thawing it overnight in the refrigerator.
For optimal outcomes when making this strawberry goat cheese tart (with phyllo dough), I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.
Nutrition
Nutrition Facts
Strawberry Goat Cheese Tart (with phyllo dough)
Amount Per Serving (141 g)
Calories 322
Calories from Fat 139
% Daily Value*
Fat 15.4g24%
Saturated Fat 8g50%
Polyunsaturated Fat 0.8g
Monounsaturated Fat 3.9g
Cholesterol 28mg9%
Sodium 374mg16%
Potassium 148mg4%
Carbohydrates 38g13%
Fiber 3g13%
Sugar 12g13%
Protein 9g18%
Vitamin A 136IU3%
Vitamin C 28mg34%
Calcium 64mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.
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