Peach Goat Cheese Tart w. Prosciutto & Thyme

Food

Jun 20

As a southerner peaches are one of my favorite Summer fruits. There’s nothing like visiting the farmers market on an early Saturday morning and coming home with a basket of fragrant juicy peaches. The thought itself is mouthwatering.

I had a little prosciutto and goat cheese leftover from an afternoon of charcuterie I hosted a few days prior, and a pie crust that’d been lingering in the fridge. My craving for a peach tart had been extra strong this week so cue this simple and fast mid-week treat. I used some beautiful fresh peaches to make the jam and topped it with some thyme that’s been growing in a pot on my dining table.

I couldn’t have been more pleased with the delicious flavor combination of salty prosciutto, tangy goat cheese, and sweet cinnamon peaches. This is the perfect pastry to wow a guest, yet extremely simple to create. I give you a tart that would pair perfectly with an afternoon espresso and the art of conversation.

Makes 6-8 Slices

What You’ll Need:

3 Fresh Peaches
1/4 Cup Sugar
Juice from Half a Lemon
Pinch of Kosher Salt
Dash of Cinnamon
1 Rolled Pie Crust
Goat Cheese
One Egg White
Prosciutto
Fresh Thyme
Honey (to Drizzle)

How To:

Preheat oven to 425 F- Peel and dice three fresh peaches
Place peaches, sugar, lemon juice, cinnamon and a pinch of salt in to a small saucepan over low to medium heat. Simmer peach mixture until a syrup consistency forms with the juice and peaches are extra soft. Stir frequently to avoid burning and reduce heat if needed.
Transfer peaches to a mixing bowl and mash peach chunks lightly with a fork to create a jammy consistency.
Roll out pie crust onto parchment paper on a baking sheet. Spread peach jam onto the center of the pie crust. Fold edges slightly overlapping some of the jam. Crumble desired amount of goat cheese over peach jam. Brush egg white over edges.
Bake at 425 F until crust and cheese are golden.
Top with prosciutto, fresh thyme, & a drizzle of honey prior to serving.