White peach goat cheese tart

Directions

1. Roll out the crust to 1/8 inch thick for a 9 inch pie pan. My savory brisee crust from my cherry tomato tart I highly recommend for this- # 1.5 cups unbleached quality all purpose flour, # .25 cups whole wheat pastry flour, # .5 teaspoons sea salt, # 4-6 tablespoons ice water. Combine the flours and salt in a mixing bowl. Cut and using your fingers rub in the chilled butter in small chunks. Add enough ice water so the dough comes together in a ball. Shape into a disk, wrap in plastic and chill for several hours or overnight.
2. Spread the mustard on the bottom of the tart. Layer the honey on top. Layer the goat cheese on top. Sprinkle the rosemary leaves next. Arrange the peach slices on top. Sprinkle the salt and pepper over them. Very lightly drizzle the olive oil on top.
3. Bake at 400 degrees for 25-35 minutes until the crust is golden brown. Cool before serving. As an option, brown a little butter and add an herb of your choice. Top the tart with that.