The goat cheese spread that makes this dish so decadent was a spread we won first place with at Solano County Fair in 2018. Paired with flaky pasty, local juicy peaches and fresh basil, this tart is a real crowd pleaser!
Peach Tart With Honey Goat Cheese Spread and Fresh Basil
1 sheet frozen puff pastry, thawed in refrigerator
1 large peach, pitted and sliced thinly into bite-sized sections
1/2 cup plain goat cheese, softened
1/4 cup whole milk or whipping cream
2 tablespoons honey
pinch of cinnamon
1/4 cup basil chiffonade
Preheat oven to 375 degrees
Line a baking sheet with parchment paper. Place pastry dough on parchment and crimp edges with your fingers making lip around the edge. It doesn’t have to be fancy as the puff of the dough will distort it anyway.
Place baking sheet in the refrigerator for 1/2 hour to re-stiffen the dough. (This step could be done far ahead of time).
Meanwhile, using a fork, whisk or electric mixer, combine goat cheese and milk/cream, 1 tablespoon at a time until smooth and spreadable. You may or may not use all of the milk. Mix in honey and cinnamon until well combined. (This step could also be done far ahead of time).
Remove pastry dough from refrigerator. Using a fork, poke holes in the bottom of the crust. Spread goat cheese mixture over the dough and top with peach slices and basil.
Bake 20-25 minutes or until golden brown.
Eat hot or cold.