RECIPE: Recipe: Persimmon & Goat Cheese tart

jkom51November 26, 2010

I have no idea where I got this recipe from, and it could well have been GW. Anyway, I tried it for Thanksgiving and it was a big hit as an appetizer.

Persimmon & Goat Cheese Tart

This wonderful tart of firm, sweet persimmons and salty, savory cheese makes a just-sweet-enough combination, perfect for a dessert or as part of a brunch buffet. The herbs, an integral part of this dish, enliven it and make it sparkle.

1 pound Fuyu persimmons

1/2 teaspoon fresh lemon juice

1 (8- to 9-inch) partially baked pate sucre tart shell

2 teaspoons brown sugar (optional)

3 to 4 ounces soft goat cheese

2 teaspoons minced fresh tarragon

2 teaspoons minced fresh basil

2 teaspoons minced fresh chives

INSTRUCTIONS: Preheat the oven to 375 degrees.

Cut each persimmon horizontally into 1/2-inch-thick slices. Toss with the lemon juice. Arrange in the tart shell in overlapping circles. If the fruit is not very sweet, sprinkle with brown sugar.

Bake for 15 minutes, until the fruit starts to cook but is still firm. Baking time will vary depending on the ripeness and thickness of the fruit. Remove the tart from the oven and sprinkle the cheese over the top.

Return to the oven and bake until the cheese softens and starts to brown, about 5 minutes longer. If desired, put the tart under the broiler to get more color.

Remove the tart and garnish with the chopped herb mixture.

Serve warm or at room temperature. Refrigerate any leftovers.

Serves 6

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ocnick

This is fabulous. Thank you!

    Bookmark   February 8, 2012 at 3:11PM
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msdos

I'm a huge Goat Cheese lover. So yummy!

    Bookmark   April 25, 2012 at 5:26PM
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jkom51

Quick update: I made this tart again, but this time I used filo sheets as the base. I used a butter-flavored cooking spray, layering about six greased sheets in an 8" pan.

I angled the sheets slightly so that when I folded the excess inside, the square corners didn't get too thick. I tossed the persimmon slices with both lemon juice and brown sugar, because the fruit had barely ripened in time for Xmas day dinner.

Baking time/temp was the same as for regular pastry dough. Spouse said he liked it with the filo even better than a butter pastry dough. Big hit with everyone, and very easy!

I didn't have any fresh herbs except some pineapple sage growing in my garden. This is very different than regular sage, with a sweet pineapple flavor. It was great shredded in with the persimmons and chevre.

    Bookmark   January 5, 2013 at 11:44PM
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