Peach, Honey and Goat Cheese Tart

A pastry lover’s dream Ontario goat cheese makes a light, flaky, malleable crust to envelop fresh, sweet Ontario peaches. It’s the perfect summertime dessert – best served oven warmed.

Goat Cheese Pastry:
1 cup (250 mL) all purpose flour
2 tbsp (25 mL) brown sugar
1/4 tsp (1 mL) salt
6 tbsp (90 mL) cold, unsalted butter, cubed
3 oz (84 g) cold, plain goat cheese cubed
2 tbsp (25 mL) cold heavy cream

1 1/2 cups (375 mL) sliced peaches
2 tbsp (25 mL) liquid honey
1 tbsp (15 mL) cold butter, cut into thin slivers
1 egg yolk
1 tbsp (15 mL) coarse sugar

In bowl of food processor, combine flour, sugar and salt. Pulse until well blended. Pulse in butter and goat cheese until the mixture resembles coarse crumbs with pea sized pieces. Pulse in cream until the dough begins to clump. Press the dough into a flat disc, wrap and refrigerate until firm; at least one hour and up to 2 days.

Roll out dough into a 14-inch (36 cm) round (approx). Arrange on a parchment-lined baking sheet. Fill the center with the peaches and drizzle with honey and dot with butter. Fold up sides, over peaches, pleating them as you work around the crust, leaving fruit uncovered in the center.

Mix the egg yolk with 1 tbsp (15 mL) of water and brush over pastry. Sprinkle pastry with sugar.

Bake in the bottom third of a 400°F (200°C) oven until the pastry is golden brown and filling is bubbling, about 25 to 35 minutes. Serve warm the day that it is made.

Makes 8 servings.

PER SERVING: about 240 cal, 5 g pro, 13 g total fat (8 g sat fat), 27 g carb, 2 g fibre, 80 mg chol, 45 mg sodium. %RDI: iron 6%, calcium 2%, vit A 10%, vit C 6%