Rustic Peach & Goat Cheese Tart

This peach-harvest celebration tart combines the sweetness of summer peaches freshly picked off the tree, the tanginess of the goat cheese, and the texture of turbinado-lemon thyme topping.


For the Pâte Brisée:

2½ cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup (½ pound) cold butter, sliced into small cubes
8 tablespoons ice water

For the Goat Cheese & Peach Fillings:

6 ounces goat cheese
8 ounces honey yogurt
½ cup plus 2 tablespoons granulated sugar, divided
2 cups peeled and sliced fresh peaches
½ cup all-purpose flour
4 tablespoons butter, softened
1 tablespoon freshly squeezed lemon juice

For the Turbinado-Lemon Thyme Topping:

½ cup turbinado sugar
2 teaspoons finely chopped fresh lemon thyme
1 teaspoon pure vanilla extract

For Assembling the Tart:

2 ripe, fresh peaches, peeled and sliced


To Prepare the Pâte Brisée :

Place the flour, salt, and sugar in the bowl of a food processor. Pulse to combine. Toss in the cubed butter and pulse to blend the flour and butter to create an oatmeal-like texture. Add the ice water, 1 tablespoon at a time, just until it comes together and forms a ball. Note: You may or may not use all the water. Remove the dough from the bowl of the food processor and press into a thick, round disk. Wrap the dough in parchment paper or plastic wrap. Chill for at least 30 minutes.

To Prepare the Goat Cheese & Peach Fillings:

In a mixing bowl, combine the goat cheese, honey yogurt, and ½ cup sugar. Set aside. Stir to combine well. In a separate mixing bowl, gently fold the peaches with the flour, softened butter, 2 tablespoons sugar, and fresh lemon juice. Set aside.

To Prepare the Turbinado-Lemon Thyme Topping:

In a small bowl, combine the turbinado sugar, lemon thyme, and vanilla. Stir together and set aside.

To Assemble & Bake the Tart:

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

Dusting a surface with minimal flour, roll out the dough into a circle about ⅛-inch thickness. For smaller tarts, divide the dough and roll out smaller circles of the same ⅛-inch thickness. Transfer the rolled-out dough to the prepared baking sheet. Spread the cheese mixture in the center of the dough, leaving about a 3-inch border from the dough’s edge. Spoon the peach filling on top of the cheese mixture. Arrange the additional fresh peach slices on the top. Carefully to avoid tearing the pâte brisée, fold the dough edges over the peaches towards the middle, overlapping as needed but leaving a small opening exposing the peach filling. Sprinkle the turbinado-lemon thyme mixture over the entire tart. If preparing several smaller tarts, repeat the process for each tart. Bake for 45 to 50, or until the crust becomes golden brown. Allow to cool slightly before serving.

Recipe Created and Stylized by R. Shannon Mock
and Brontë E. Mock




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