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Goat’s Cheese and Tomato Brioche

by James Morton

This recipe was inspired by a tart I was recently served at a dinner party. Or rather, it was called a tart but was actually a delicious brioche-style bread dough with lots of eggs and butter.

Prep time

2 hours and 40 minutes

Cook time

40 minutes






This recipe was inspired by a tart I was recently served at a dinner party. Or rather, it was called a tart, but it wasn’t. The “yeasted pastry” was actually just a brioche-style bread dough with lots of eggs and butter. It was served to us as pudding, because it had figs on it. But it also had cheese on it. It was most definitely conceived as a starter.

But it got me thinking – all the things that go well with puff pastry, probably go well with Brioche too, as they have that same, buttery richness. And on trying out this tart, this concept proved to be right. Unlike puff pastry, which can go soggy when faced with a slightly soggy topping, brioche triumphs. It does not go mushy or limp and you’ll still have a great crust around the edge. You can use it to soak up any squelched tomatoes going rogue. This is definitely, by the way, a starter. For clarification, I have removed any figs!


Step 1

First, make your dough. In a bowl, mix together your flour, yeast, salt, eggs and milk until you’ve got a sticky, wet mess. It should feel very soggy. Melt your butter in the microwave, then pour this in and use one hand to squelch it all together.

Step 2

Cover your bowl with cling film and leave it for half an hour. After this time, pummel your dough a bit with one hand until any air has been beaten out of it. No need to knead it – just give it a light stretch and fold over, then re-cover it and leave it for 90 minutes at room temperature.

Step 3

When your dough has rested, preheat your oven to 220C/200C fan/Gas 8. Line a baking tray with a sheet of baking paper, or grease it with some butter.

Step 4

Lightly flour a work surface, and turn your dough out onto it. Fold the dough in half, so that it is floured top and bottom. Lift it onto your tray, and then flatten it out so that it fills most of the tray. Leave it for another 30 minutes.

Step 5

In a small bowl, beat half your goat’s cheese with one of your eggs and all your sugar, until smooth. Spread this over your rested brioche, leaving space at the sides for a shiny crust. Break up the rest of the cheese over the top, before laying over your cherry tomatoes. If you want them caramelized, sprinkle over some sugar.

Step 6

Finally, whisk your remaining egg with a fork and brush it over the edges of your dough to glaze it. Place your loaf in the oven and bake for 35-45 minutes, or until a dark golden brown. To check whether it’s done, lift up the bottom and make sure it’s golden brown underneath, too. Serve hot or cold.


Top Tip:

When it comes to bread, there’s never any need to knead. Whatever recipe, from a book or online, if you replace their specified kneading with a half-hour rest at room temperature, then a light stretch and fold, you’ll get even better results.



For the brioche dough:

  • 250g strong white flour
  • One sachet (7g) instant yeast
  • 5g table salt
  • 3 medium eggs (at room temperature
  • 30g Graham’s milk, any variety
  • 125g Graham’s unsalted butter

For the topping:

  • 250g goats cheese
  • 2 eggs
  • 40g caster sugar
  • A punnet of cherry tomatoes, on the vine