Goat Brie, Golden Tomato, and Peach Tart
Peak-of-season peaches and golden tomatoes have a natural sweetness that pairs well with tangy goat brie and buttery pastry. Serve this tart for a weekend brunch or present it as a gift to your neighbors if you have an abundance of fruit. Serve with a simple green salad.
Ingredients
Tart Shell
- 1 1/2 cups all-purpose flour
- 1/3 cup powdered sugar
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter 1 stick, cold,
- cut into 1⁄2-inch cubes
- 1 egg yolk
- 2 teaspoons heavy cream
Streusel Topping
- 3/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon kosher salt
- 2 tablespoons unsalted butter cold
Filling
- 2 ripe peaches pits removed and halved
- 1/4 cup golden cherry tomatoes halved
- 4 ounces goat brie cut into 1-inch slices
- 1/4 teaspoon coarse sea salt
Instructions
Tart Shell
- Add flour, sugar, and salt to the bowl of a food processor and pulse to combine.
- Add butter and pulse until mixture resembles coarse sand.
- Add egg yolk and cream. Process until dough forms a ball and pulls away from sides of the bowl.
- Tightly wrap dough in cling wrap and refrigerate for 1 hour.
- On a lightly floured surface, roll out dough into a circle about 1/8-inch thick.
- Gently press dough onto bottom and sides of an 8-inch round tart pan, trimming away any excess. Refrigerate until ready to fill and bake.
Streusel
- Sift together sugar, flour, and salt in a medium bowl.
- Grate butter into dry ingredients using the large holes on box grater and combine until mixture resembles coarse sand. Set aside.
Filling
- Cut each peach half into quarters.
- Snugly arrange peaches, tomatoes, and brie in tart shell. Evenly crumble streusel topping over filling.
- Bake for 35 to 45 minutes, until fruit is caramelized and bubbling and crust is golden brown.
- Cool on a rack. Serve tart warm or at room temperature.