Peach and Goat Cheese Tarts
These summery stone fruit tarts are a treat that's both sweet and savory.
Juicy stone fruits are one of the hallmarks of summer. Ripened in the warm summer sun, peaches – along with nectarines, plums, and other thin-skinned fruit varieties – are as versatile as they are sweet and delicious. You can use them in sweet salads, turn them into a cool sorbet, or utilize them in fresh salsas. And they’re delicious when caramelized on the grill or perfectly baked into a seasonal crisp. But here’s another idea: Peach and Goat Cheese Tarts that combine sweet and savory into a warm-weather treat.
With the perfectly balanced pairing of creamy, tangy goat cheese and juicy slices of sweet peaches, this is a dessert recipe that even includes some fresh herbs for extra complexity. And, of course, you can’t overlook the 2 to 2.5 grams of fiber you’re getting from the peaches.
In these tasty tarts, we’ve swapped in white whole-wheat flour instead of all-purpose flour. This gives each slice an extra serving of good-for-you nutrients. White whole-wheat flour is packed with both protein and fiber, but you’d never notice it’s a little different; it bakes up a delicious golden brown. However, if you can’t find any white whole-wheat flour, you can use regular whole wheat.
Peach and Goat Cheese Tarts
- 1 ¾ cups white whole-wheat pastry flour, plus more for dusting
- ¼ tsp salt
- ½ cup cane sugar, divided
- ½ cup unsalted butter, cubed
- 1 egg
- 1 tbsp apple cider vinegar
- 3 medium peaches, halved, pitted and sliced ¼-inch thick
- juice and zest of half a lemon
- 1 cup goat cheese, room temperature
- 1 large egg
- thyme sprigs for garnish, optional
- Preheat oven to 400°F and line a baking sheet with parchment paper. Place the flour, salt and 2 tbsp sugar in the bowl of a food processor and buzz until combined.
- Add the cubed butter and pulse into a coarse meal. In a separate bowl, whisk together the egg, vinegar and ¼ cup water. Drizzle into the flour mixture while pulsing.
- Turn pastry dough out onto a lightly floured board. Roll into a square and then fold in half; repeat two more times. Wrap tightly and refrigerate for 30 minutes.
- Stir together sliced peaches, lemon juice and 2 tbsp sugar. In a separate bowl, stir goat cheese, 2 tbsp sugar and zest together.
- Roll out the pastry to a slightly oversized 12 x 8 rectangle. Cut six 4 x 4 squares. Divide goat cheese between tarts and spread leaving a ½-inch border. Top with peaches and any juices. Whisk egg together with splash of water and brush edges of the pastry. Sprinkle with the remaining 2 tbsp sugar.
- Bake for 20 to 22 minutes until pastry is golden brown and cheese is browning on the edges. Garnish with thyme, if desired.
- Serving Size ⅙ of recipe
- Calories 477
- Carbohydrate Content 47 g
- Cholesterol Content 120 mg
- Fat Content 26 g
- Fiber Content 5 g
- Protein Content 15 g
- Saturated Fat Content 16 g
- Sodium Content 277 mg
- Sugar Content 25 g