When the goats cheese met the peaches

Inspired by a summery French brasserie salad, this is a divine combination that makes a great savory tart. All of the ingredients can be also tossed together to make a great salad. Add toasted pine nuts or almonds for crunch if you feel like it.

I’m also convinced that roasted apples could be a potential gem too. Instead of duck and chèvre you could try roasted Camembert and pears….but more on that later!

Ingredients

100 gr smoked duck breast, in fine slices
3 ripe yellow peaches
200 gr goats cheese (keep some crumbled cheese aside for the top)
100 gr feta cheese
1 egg
1 savoury tart base
salt, pepper to taste
3 tablespoons maple syrup

Make the tart case ahead of time. Bake blind for about ten minutes.

For the pastry, use a good basic shortcrust pastry recipe using good quality unsalted butter and a good wheat flour with a pinch of salt and a little water. Usually the fat should be half the quantity of the flour. I usually find 2 cups of flour to 1 cup butter gives enough pastry for 2 small tarts but it’s a bit of a trial and error process to make good pastry so enjoy getting flour under your nails and the sheer satisfaction that comes from not buying ready made concoctions from the supermarket…..

Pre heat your oven to about 200°C.

For the filling, or in this case the first layer:

Fold the diced feta and most of the (also diced) goats cheese into the beaten egg. Using a fork mix well until the mixture is almost smooth (lumps are fine). Add some black pepper. Smooth the mixture over the surface of the tart base getting well into all the edges.

Layer 2: slice the peaches (keep the skins) and arrange on top of the layer of cheese mix.

Crumble some of the left over goat cheese (and/or feta) over the tops of the peaches and drizzle a little maple syrup over the entire tart.

Bake for about 20 – 25 minutes at about 200°C.

Layer 3: Remove from oven and let sit for a minute. Then add layers of the duck breast in and around the peach slices. Then let sit for about 10 minutes. The duck breast will “cook” slightly with the heat of the peaches.

Serve with fresh rocket leaves.