This is an interpretation of a layered salad I make every summer with peaches, goat cheese, basil and arugula. The basic pate brisee recipe is from the Bouchon cookbook. I am completely pastry impaired and this is the only one I have had any success with. The recipe makes enough pastry for two tarts so you can divide and freeze the rest for another time. - Summer of Eggplant —Summer of Eggplant
Test Kitchen Notes
This was brilliant for brunch; the peach, lemon, cheese and basil worked well together, and it was even better the second day after the basil had time to infuse into the ricotta/goat cheese filling. Mixing the filling a day ahead (along with the pastry) allowing it to mellow overnight would amplify that flavor. I found two peaches were just not enough, I would suggest using three. And there is no indication of how much basil goes with the peaches and how much goes in the filling. I’d suggest adding fresh basil to the warm tart as adding it prior to baking results in black basil. Would I make it again? Yes, with more peaches! - foodgypsy —foodgypsy
Lemon Pate Brisee (adapted from the Bouchon cookbook)
2 1/4 cups
cold unsalted butter, cubed
Cheese Filling and Peaches
whole milk ricotta
extra large egg
large peaches, skins removed
1 1/2 teaspoons
juice of 1/2 a lemon
egg white. beaten
In This Recipe
Make the dough a day ahead. Place 1 cup flour in salt in standing mixer with dough hook attachment, turn on low and add the butter in a handful at a time, in about 4 batches, increase to medium speed and when butter is incorporated, stop machine, scrape down sides or dislodge dough from mixing arm, turn on to low again and slowly add in remaining flour, followed by the water, mix until just incorporated.
Remove and divide in to two, wrap one disk in plastic wrap and freeze for later use.
Return the other half to the mixer and add in the lemon zest, turn on low until incorporated. Shape in to a disk, wrap in plastic wrap and refrigerate overnight.
Boil a small pot of water. Score an ‘X’ in the bottom of each peach place them in boiling water turn off the heat, put the lid on and let them sit in the hot water for 2 minutes.
Remove the skins from the peaches. Slice the peaches in quarters, slice in to 1/8” slices and place in a bowl, toss with sugar, lemon juice and basil.
Using a mixer combine the goat cheese, ricotta and egg. Fold in the basil.
Roll out the dough on a floured surface to 10’-12” in diameter, place on parchment on a baking sheet, spread the cheese mixture in the center of the dough staying clear of the outer 1.5”. Arrange peaches on top. Roughly fold over the edges and brush with the egg wash. Bake at 375 for 35 minutes. Remove from oven let cool on the baking sheet on wire rack. Take care when transferring it to a plate or cutting board, the pastry is very flaky.