Honeyberry & Goat Cheese Tart with Fresh Sage

June 1, 2022

Ingredients: 

1 block Lyman Orchards pie dough 

8 oz goat cheese 

1 pint honeyberries 

1 tsp salt 

½ tsp granulated garlic 

1 tbsp minced fresh sage 

4 oz cream cheese 

1 egg 

 Directions: 

Soften the cream cheese and goat cheese on the counter for 30 minutes.  Combine the cheeses, salt, garlic, and minced fresh sage in a mixer and mix until all the ingredients are evenly distributed. Scrape the side of the bowl and add the honeyberries.  Mix for about 10 second to incorporate the berries without crushing them all.  

Preheat the oven to 325f. 

Roll out the dough into a 12 inch circle on a clean floured surface.  Place it on a grease sheet pan.  Scoop the cheese filling into the center of the circle of dough. Spread it evenly over the dough while leaving a 2 inch empty strip around the outside.  Fold the outside portion of the dough inward over the edge of the cream filling. 

Whip the one egg with a fork and brush the egg onto the folded over part of the crust. 

Bake for 35-40 minutes until the filling starts to bubble and the crust becomes a golden brown. 

Allow to cool for 25 minutes before serving.  It can also be served at room temperature.  Refrigerate if you are not going to enjoy that day. 

Meet The Chef

At nine years old, Ben Gaffney asked if he could work alongside his father, a chef, at Congress Rotisserie in New Haven. The elder Gaffney put the boy to work washing dishes for two years, in the hope that it would discourage his interest in the restaurant business.

But a calling is a calling. Ben Gaffney has spent his life since then pursuing the wonders of food, bringing Middlefield along for the ride as chef at Lyman Orchards since 2017.
get to know chef ben

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