It’s that time of year when I have to exercise balance, moderation and sometimes restraint when I’m browsing the farm markets and roadside farm stands. I tell myself every year I don’t need flats and flats of fresh fruit, but then my mind starts racing with recipe ideas and I once again become completely irrational and over-estimate my time for recipe testing.
It’s fresh berry and stone fruit season here in Oregon and can you tell? I am completely giddy with excitement. Which is why this Summer Plum and Goat Cheese Tart happened.
Bowls of fresh berries and summer stone fruit grace my kitchen counter most of the summer. We eat the sweet, juicy and flavorful fruit right out of the bowl, add them to smoothies, make ice cream, bake quick desserts (because you know I don’t do fancy unless I have to) and I adore grilling stone fruit to pair with fish, poultry, pork and lamb as well as adding berries to savory salsas.
If you’re like me and cook mostly seasonal, the plethora of fresh summer fruit is a lovely change for the palate and arrives just before recipe boredom takes over in the kitchen.
Because I always have puff pastry in the freezer, homemade jam and mascarpone or goat cheese in the fridge, I often make this fruit and cheese tart for a quick and not too sweet dessert.
I adore using a mild creamy goat cheese with most berries and fruit but if you’re not a fan of goat cheese, mascarpone works just as well. I don’t use any additional sugar, just a lovely glaze of jam over the fruit which allows the natural fruit flavors to shine. The end result is a slightly crunchy, flaky pastry filled with fruit and cheese. I love snacking on this Summer Plum and Goat Cheese Tart with a pinot noir port or a chilled Italian moscato. The perfect ending to a perfect summer meal.
Delicious Wishes and Loads of Love!
This is one of those desserts you can whip together last minute. It doesn't take a lot of effort and can be as "rustic" or as "fancy" as you like.
- 1 sheet puff pastry, thawed according to package directions
- 2 ounces creamy, mild goat cheese or mascarpone cheese
- 4-5 plums, pitted and sliced, leaving the skins on
- 1/4 - 1/3 cup plum or blackberry jam
- 1 egg whisked with 1 teaspoon water for egg wash
- 1 tablespoon sugar (optional) for the top of the pastry
Preheat the oven to 425F.
Place your puff pastry on a parchment lined baking sheet. When you open the puff pastry it will be divided into thirds, having been folded in thirds. Down the center third spread the cheese. Then place the plum slices evenly over the cheese.
Brush the plums with the jam. Then make 6 diagonal slices on each of the outer third pieces (I call them the wings) of pastry. This will create strips that you will use to "braid" over the cheese and plums, just like you would make an apple strudel. Once you've made the strips on each side, start with one side at one end and lay the strip of pastry over the fruit, then do the same on the other side, as if you were sort of braiding and continue until all the strips of pastry have been folded over the tart. The pastry will overlap each other a bit which is fine.
Once you've folded the pastry strips over the fruit, brush the egg wash over the entire pastry and then sprinkle with sugar if desired. Place it in the oven and bake for about 15-20 minutes or until the pastry is golden brown.
Remove the baking pan from the oven and let the pastry cool before serving. You can substitute with sliced peaches, apricots, or fresh berries.