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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.
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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.