Make Ahead

White peach goat cheese tart

August 20, 2011
0 Ratings
Author Notes

I may be totally confusing my peaches, but here is another savory recipe. First I made a few 4 inch individual tarts, one of which is featured in the photo. Of course it does not help when the best one falls topside down right on the floor. It just will never look the same after that. Man, these can get hot in that 400 degree oven! The rest are off to a pondside adventure with friends I have not seen in a few years....Yay, it was a success. —Sagegreen

  • Makes one 9 inch pie
  • savory brisee crust (or excellent thin crust pizza dough)
  • about 2 tablespoons of Dijon mustard
  • about one tablespoon of good honey, like chestnut, basswood, or tupelo
  • 10 ounces of goat cheese
  • 1/2 teaspoon of chopped tender rosemary leaves
  • 2-3 white peaches, sliced thinly with skins still on
  • a pinches of Maldon salt flakes or kosher salt
  • a pinch of crushed pink peppercorns
  • very light drizzle of olive oil
  • unsalted butter, optional
  • sage leaf, rosemary or thyme, optional
In This Recipe
  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.

See what other Food52ers are saying.

  • lorigoldsby
  • marynn
  • HMMessinger
  • drbabs
  • boulangere

16 Reviews

lorigoldsby August 23, 2011
I think you'll just have to make another batch of the kirsche bowle to go with this!
Author Comment
Sagegreen August 24, 2011
Thanks, lore. They do go well together!
marynn August 21, 2011
It's official! Peaches for dinner! Genius because you subbed out one fruit--tomato--for the peaches.You have so much going on with the honey/rosemary/mustard (always good)/and goat cheese. This is a stunner.
Author Comment
Sagegreen August 21, 2011
Thanks, marynn. I just made a pizza with mango, tomato, peach, onion, roasted garlic and chipotle for lunch! It also worked. So much fun to experiment.
HMMessinger August 21, 2011
White peaches and goat cheese are two of my favorite things! This is beautiful and simple and I am DEFINITELY making it before summer is over!
Author Comment
Sagegreen August 21, 2011
Thanks, HMM. Let me know what you think if you do make this.
drbabs August 21, 2011
Author Comment
Sagegreen August 21, 2011
Thanks, drbabs!
boulangere August 21, 2011
Heavenly combination. Maybe some fried (no pun intended) sage leaves on top.
Author Comment
Sagegreen August 21, 2011
Thanks, b. Great suggestion! I've been hesitating over the sage, since it is so strong and the flavor does get into the peaches. Some of my friends don't like it! I think I will suggest it as an option.
Niknud August 21, 2011
This sounds so good - I love savory fruits. Not being too much of a dessert person these sound like they would be right at home on our table!
Author Comment
Sagegreen August 21, 2011
Thanks, Niknud. Savory fruits do make a refreshing change.
Emiko August 21, 2011
This looks and sounds amazing! I would never have thought to do something like this, though I just tasted a friend's bresola, rocket and peach salad, which (along with this) has started to get me craving peaches in savory situations!
Author Comment
Sagegreen August 21, 2011
Thanks, Emiko. Three friends, each quite different from one another, all loved this last night, I am happy to report. They were struck by the savory and sweet interplay. I think the honey adds an important undertone to pull this off. Bresola is wonderful!
lapadia August 20, 2011
Beau-Teeeee-Ful and very creative!!!!
Author Comment
Sagegreen August 20, 2011
Thank you lapadia! Your peach and blackberry is wonderful to see again!