Outlander Goat Cheese Tartlets

This beautiful photo is from “Outlander Kitchen”!

By now, I’m sure you’ve heard of Outlander. The book series-turned Starz series has captured the attention of so many. And while most of us focus on, umm, other scenes, Theresa Carle-Sanders has chosen to focus on its food. The creator of OutlanderKitchen.com, Theresa has made a name making historical and character-based recipes from the book series. And today, some of her recipes have now been released in a book titled “Outlander Kitchen: The Official Outlander Companion Cookbook“.

I had a chance to sneak a peek at some of the recipes from this book, and they’re all amazing. The recipes include the passage or reference from the book where they’re mentioned, beautiful pictures, clear instructions, modern-day adaptations, and notes to make the recipe as perfect as possible. And the recipes are GOOD.

Theresa and the folks at Random House are letting me share a recipe AND give away a copy of this book. Check out the recipe for the delicious goat cheese and bacon tarts, and scroll all the way down for the contest! (Can we talk about these tarts for a second? They have fried sage on them. Fried Sage! I’ve never seen that before, and now I need to incorporate it in everything.)

 

Goat Cheese and Bacon Tarts and the Outlander Cookbook
 
(This recipe is inspired by Voyager, chapter 4, “The Dunbonnet”)
Author:
Ingredients
  • 4 slices thick-cut bacon, cut crosswise into ¼-inch strips
  • ½ recipe Blitz Puff Pastry (page 29), chilled, or 1 pound (450 grams) frozen puff pastry, thawed
  • 8 ounces (225 grams) goat cheese
  • 1 tablespoon poppy seeds
  • 3 tablespoons olive oil
  • Zest of 1 lemon, grated or minced
  • 1 large egg
  • 2 tablespoons butter
  • 36 small fresh sage leaves, or 18 large ones, cut in half lengthwise
Instructions
  1. Move a rack to the top-middle rung and heat the oven to 400°F.
  2. In a frying pan, crisp the bacon over medium heat. Drain on paper towels.
  3. On a lightly floured counter, roll the pastry out to a 16-inch square. Cover with plastic wrap and allow to rest for 10 minutes.
  4. Meanwhile, combine the goat cheese, bacon, poppy seeds, 1 tablespoon of the olive oil, and lemon zest in a small bowl and stir well. Cover and refrigerate.
  5. Lightly beat the egg with 1 teaspoon cold water to make an egg wash.
  6. Use a 3-inch round cutter to cut 36 rounds from the pastry. Transfer to a parchment paper–lined baking sheet and brush with the egg wash. Bake until puffed and golden, 12 to 15 minutes. Cool completely on the baking sheet.
  7. Reduce the oven to 300°F.
  8. In a small frying pan, heat the remaining 2 tablespoons olive oil and the butter until bubbling over medium heat. Fry the sage leaves in batches until crisp. Drain on a paper towel–lined plate and repeat with the remaining sage leaves.
  9. Top each puff pastry round with a teaspoonful of the goat cheese mixture and a fried sage leaf. Heat in the oven for 5 minutes and serve.

Find this recipe on page 74 of Outlander Kitchen for more notes and information! 

Want to win a copy of Outlander Kitchen? Enter Below!

a Rafflecopter giveaway

 

10 thoughts on “Goat Cheese and Bacon Tarts and the Outlander Cookbook

  1. I need to try these- they look amazing- not that I’m surprised though since I know first hand that you are a great cook! 🙂

  2. First of all I am OBSESSED with Outlander – such an amazing book series (and show!) I just love that there is a cookbook companion to the series – and those tarts. look. AMAZING. My mouth is seriously watering. I’m going to have to make these stat!!

  3. Several Outlander Kitchen recipes from the blog have become staples in our household. I am so excited for this cookbook!

  4. I’ve never fried sage either, absolutely worth it given it’s a recommendation from Theresa! I might have to try this one out tomorrow evening.

  5. This recipe is on my to make list for sure! I have the ebook version of the cookbook, but I’d love the hardback. It would look great displayed in my “Outlander” kitchen.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: