As you’ll remember, I recently welcomed the season and celebrated a local Georgia flavor with Williams Sonoma and my Creamed Vidalia Onion Bake. And today I’m reveling in another local flavor, Georga peaches.
Similar to the vidalia onion bake, this peach tart recipe is incredibly easy to make, and you just can’t beat the mixture of these simple, yet rich flavors. The sweet peach plays perfectly with the tangy flavor of goat cheese, warm cinnamon, subtle crunch of pistachio and the sticky-sweet honey drizzle on top. And since I’m big on texture and getting that perfect crispy bite, I take my time when thinly slicing the peaches ensuring the peaches will bake evenly while still maintaining a heavenly-thin crisp crust.
So voila, a oohy-gooey-crispy-peachy treat. The perfect recipe to reval and enjoy your love of peaches far beyond the summer season. But be forewarned: these little slices disappear faster than you expect. Enjoy! Truly, MKR
- 3-4 peaches, skin on thinly sliced
- 1 tablespoon cinnamon
- 1/4 cup honey
- 2 cups crumbled goat cheese
- 1/8 cup crushed pistachios
- For the crust...
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1/4 cup vegetable shortening, cold
- 8 tablespoons butter, cold and cubed
- 1/4 cup ice water
- For the crust...
- In a large mixing bowl, sift together the flour and salt. Add the shortening and break it up with your hands or pastry cutter to coat it all up with the flour. Add the cold butter cubes and work it into the flour until the mixture is crumble.
- Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball and divide the dough in half and flatten it into a disk shape. Wrap each with saran wrap and refrigerate for 60 minutes minimum, 24 hours maximum.
- Preheat oven to 350 degrees.
- In a large mixing bowl combine peach slices, cinnamon, and half the honey and softly mix to combine. Set aside.
- On a floured surface combine the disks and roll out to make a rectangle tart 1/2" thick and place on a piece of parchment paper on a cookie sheet or pan.
- Crumble goat cheese on the dough and line peaches on top of the cheese in a row.
- Bake until crust is golden brown approximately 35-45 minutes. Remove from oven and drizzle with remaining honey. Let cool to room temperature, sprinkle with pistachios and serve.
