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Author Notes: My idea for this tart is a complete cheese plate in a single dish - so cheese, of course, some salty herb nut thing (the crust) and a sweet element - the persimmon. Walla! (yeah I know that ain't really how you spell that) —aargersi
Serves 8 (ish)
- 6 tablespoons unsalted butter
- 1 cup AP flour
- 1/2 cup walnuts
- 2 tablespoons chopped fresh sage
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- ice water
- 8 ounces creamy chevre
- 1 large egg
- 2 tablespoons milk
- zest from one lemon
- 1/2 teaspoon white pepper
- 5-6 ripe fuyu persimmons
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- Make the crust: cut the butter up and put it in the freezer. Pulse the flour, walnuts, sage and 1/2 tsp salt and pepper in the food processor. Now pulse in the cold butter until the mixture resembles coarse meal. Start pulsing in ice water a tbs at a time until the dough just comes together. Dori Greenspan says better a little too wet than a little too dry, and I believe her. Press the dough evenly into a 9" tart pan with removable bottom. Put the crust into the fridge.
- Put a baking sheet into the oven and heat it to 350. Beat the cheese, egg, milk, white pepper and lemon zest together until it is quite smooth. Slice the persimmons thinly - you want enough slices to cover the top of the tart. I should have put more on mine as you can see from the photo - overlapping them would be good
- Spread the cheese into the crust (oh - get that out of the fridge) then arrange your persimmon slices on top. Put the tart on the hot cookie sheet and bake for 45 minutes until it is just turning golden and the cheese custard is set. The hot baking sheet helps set the bottom of the crust and avoid any dreaded sogginess.
- While the tart cools, bring the balsamic to a simmer and reduce by half. Whisk in the honey.
- Serve the tart with a drizzle of the balsamic honey. And, of course, a glass of wine or whatever it is you find to be delicious.
- This recipe was entered in the contest for Your Best Persimmons