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