Goat cheese helps make a light, flaky crust to envelop sweet peaches. The tart is best served oven-warmed.
Goat Cheese Pastry
- 250 ml (1 cup) all-purpose flour
- 30 ml (2 tbsp) packed brown sugar
- 1 ml (1/4 tsp) salt
- 90 ml (6 tbsp) cold, unsalted butter, cubed
- 75 g (3 oz) cold, plain chevre, cubed
- 30 ml (2 tbsp) cold heavy cream
- 375 ml (1 1/2 cups) sliced, fresh, pitted peaches
- 30 ml (2 tbsp) liquid honey
- 15 ml (1 tbsp) cold butter, cut into thin slivers
- 1 egg yolk
- 15 ml (1 tbsp) coarse sugar
Heat oven to 200 C (400 F).
Pastry: In bowl of a food processor, combine flour, sugar and salt. Pulse until well blended. Pulse in butter and chevre until mixture resembles coarse crumbs with pea-sized pieces. Pulse in cream until dough begins to clump. Press dough into a flat disc, wrap and refrigerate until firm — at least 1 hour and up to 2 days.
To compile tart: Roll out dough into an approximately 36-cm (14-inch) round. Arrange on a parchment-lined baking sheet. Fill centre with peaches, drizzle with honey and dot with butter. Fold up sides, over peaches, pleating them as you work around crust, leaving fruit uncovered in centre.
Mix egg yolk with 15 ml (1 tbsp) water and brush over pastry. Sprinkle pastry with sugar.
Bake in bottom third of oven until pastry is golden brown and filling is bubbling, 25 to 35 minutes. Serve warm the day it is made.
Makes 8 servings.
Nutrition information per serving: About 240 calories; 5 g protein; 13 g total fat (8 g saturated); 27 g carbohydrates; 2 g fibre; 80 mg cholesterol; 45 mg sodium.
Source: Ontario Goat Cheese, ontariogoatcheese.ca