Blueberry Peach and Goat Cheese Tarts
Tender crust enveloping juicy colorful fruit, a few dots of cheese, and not much else. Makes four or six depending on size. Feel free to change out the fruit if you like. I especially like the combination of these summertime fruits.
You can make your own crust but I love the convenience of using frozen pie crust (Trader Joe’s is my favorite). It comes in a package of two. I make 4-6 tarts with one crust.
4 tbsp ground almonds (I love almonds but if you don’t – or have an allergy – you can skip. They help absorb the juice of the fruit)
2 cups fresh blueberries
1 ripe peach OR nectarine (white or yellow is fine)
2 tbsp raw sugar, divided use
3-4 oz. goat cheese, crumbled
1 tbsp lemon thyme leaves – optional
1 egg yolk, whisked
- Thaw the frozen dough according to package instructions.
- Preheat the oven to 350 degrees. Slice the peach or nectarine into 12 slices and set aside. Line two baking trays/jelly roll pans with parchment paper.
- Divide dough into 4-6 equal pieces and pat into discs. Roll out to measure about 5-7 inches each. They don’t need to be perfect circles.
- Dust each with ground almonds, if using. Divide the berries and peach slices between the dough discs, dot with goat cheese crumbles and thyme leaves (if using). Try to leave a good margin so that you can pull the edges of the dough up over the form a crumpled frame.
- Pull up the edges of the dough but leave most of the fruit showing, and gently pleat. Rustic and homemade is good!
- Brush the dough with egg or milk and sprinkle sugar on the dough and fruit. place the trays in the oven and bake for 20 minutes or until the pastry is golden. Cover loosely with foil and bak for about 5 more minutes.
- Remove from the oven and cool slightly, and then place on individual dishes for serving. Feel free to add vanilla ice cream or creme fraiche if you like.