Imagine a dessert that captures the essence of summer in every single bite - crisp cornmeal crust, juicy ripe peaches, tangy goat cheese, and a hint of aromatic rosemary. This isn't just another tart; it's a culinary masterpiece that transforms simple ingredients into a gourmet experience that will make your taste buds dance with joy. Whether you're hosting a dinner party or craving a sophisticated treat, this Peach and Goat Cheese Tart is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/4 cup ice water
- 3 ripe peaches, sliced
- 4 ounces goat cheese, crumbled
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon honey
Instructions
- In a large mixing bowl, combine cornmeal, all-purpose flour, salt, and sugar. Mix dry ingredients thoroughly.
- Cut cold unsalted butter into small cubes and add to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the mixture until it resembles coarse crumbs.
- Gradually add ice water, stirring until the dough just comes together. Do not overmix. Form the dough into a flat disc, wrap in plastic wrap, and refrigerate for 30 minutes to allow the butter to firm up.
- Preheat the oven to 375°F (190°C). Remove the chilled dough from the refrigerator and roll out on a lightly floured surface to about 1/8 inch thickness.
- Transfer the rolled dough to a 9-inch tart pan, pressing it gently into the bottom and sides. Trim excess dough from the edges.
- Sprinkle chopped fresh rosemary evenly across the bottom of the crust.
- Arrange sliced peaches in an overlapping pattern across the rosemary-covered crust.
- Crumble goat cheese over the peach slices, distributing it evenly.
- Drizzle honey over the entire tart, ensuring it covers both peaches and goat cheese.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the peaches are slightly caramelized.
- Remove from oven and let cool for 10-15 minutes before slicing. Serve warm or at room temperature.
Tips
- Use ripe but firm peaches for the best texture and flavor
- Keep your butter ice-cold when making the crust to ensure a flaky, tender result
- Don't overwork the dough - mix just until it comes together
- Let the tart rest for 10-15 minutes after baking to set the filling
- For extra elegance, use a mandoline to slice peaches uniformly
- Fresh rosemary is key - avoid dried herbs for maximum flavor
- Serve slightly warm for the most incredible taste and texture experience
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 55mg
