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Summer Tart with Goat Brie, Tomatoes, and Peaches

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.


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


  • 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


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.


  • 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.


  • 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.

Chef Josh Berry and Maggie Knowles

Chef Josh Berry and Maggie Knowles are both native Mainers who agree that cheese makes even the worst days better. They fell in love at a beekeeping conference and joined culinary and creative forces through recipes, photography, and writing. They also work as restaurant consultants through the B Frame. Josh’s career has taken him throughout cheese capitals such as Switzerland, Italy, and Vermont; his favorite cheese is Cabot Clothbound. Maggie has written about food, theater, and parenting; her current favorite cheese is Big Sky Grana. When not eating, they are tending to their chickens, bees, small dogs, and big teenagers.

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