BrokeAss Gourmet

BrokeAss Gourmet

Raspberry, Goat Cheese and Black Pepper Crostata

  • Prep Time 0:40
  • Cook Time 0:22
  • Estimated Cost $8.00

I like dessert, don’t get me wrong, but I tend to be more interested in savory food, which probably explains why I’ve given this unique free-form tart a savory twist with goat cheese and black pepper. Sweet raspberries and a sprinkle of sugar make sure it still works as a rustic, understated dessert.

This crostata is made with the easiest, most fool-proof pastry dough known to man. If you don’t have a food processor, just use two forks to cut the butter into the flour and then gently fold in the ice water until a sticky dough forms.


  • 1 cup all-purpose flour, plus more for rolling and baking Pantry
  • 1 stick very cold unsalted butter $1
  • 3/4 cup fresh raspberries $3 for a pint
  • sugar Pantry
  • pinch salt Pantry
  • 1/8 cup ice water 
  • 1/8 cup cold crumbled goat cheese $4 for 5 oz.
  • freshly ground black pepper Pantry

Recipe Serves 4-6


  1. Preheat oven to 400 degrees F. Lightly flour a baking sheet. Set aside.
  2. Place flour, butter, a pinch of sugar and a pinch of salt in a food processor. Process until mixture resembles small peas. Slowly stream in ice water with machine running (you might not need all of it) until a soft dough comes together. Remove from machine, dust lightly with flour and wrap in saran wrap. Refrigerate for 20 minutes.
  3. In a small bowl, gently toss raspberries with a generous pinch of sugar. Set aside.
  4. Lightly flour a clean, dry surface. Use a rolling pin to gently roll dough into a 12" circle, continuously re-flouring surface if necessary to prevent sticking. Transfer dough circle to prepared baking sheet.
  5. Spoon sugared raspberries into the center of dough, leaving a 3" border. Scatter crumbled goat cheese over the top of the berries. Top generously with freshly-ground pepper.
  6. Gently fold the border over the fruit-cheese mixture, pleating it to make an edge.
  7. Lightly sprinkle dough with sugar. Bake for 20-22 minutes or until crust is golden brown. 
  8. Cool slightly before cutting into wedges and serving.

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What They're Saying

Kat, on Jun 2, 07:38 PM, wrote:

You are brilliant. What a great idea! As a broke-ass college student (about to be a broke-ass grad student) I will ABSOLUTELY be following you! Thank you!!!!

Mang, on Jun 7, 01:25 PM, wrote:

This sounds delicious and I’ll definitely try it. I think you forgot to include the butter in the crust when processing.

paul, on Jun 10, 12:28 PM, wrote:

This looks and sounds amazing! 3 of my favorite things in one (goat cheese, raspberries and black pepper). Now all I need is a glass of zin and I’ll be in heaven…, on Apr 22, 09:49 AM, wrote:

Great content! Worth the read.

AlyceRyan, on Nov 14, 12:17 AM, wrote:

I think that Raspberry, Goat Cheese is a great combination. The goat cheese gives it a little bit of a tangy flavor, which is great for the fresh raspberry. It’s also a bit salty from the goat cheese, but not too much so that it overpowers the other flavors in this dish. Try this financial planner gosford for best ideas. Raspberry is one of my favorite flavors, so I was excited to try this blend. The raspberry flavor is very intense and quite tart, which I like. The goat cheese flavor is more subtle than the raspberry but also quite present. It blends well with the raspberries and adds a nice tangy taste.