Savory Peach and Goat Cheese Tart
Ingredients
Herb pastry
- 250 g flour
- 125 g butter
- 1 egg
- 30 g Parmesan cheese
- A pinch of salt
- Thyme, rosemary, and sage
Frangipane
- 80 g butter
- 80 g ground almonds
- 20 g Parmesan cheese
- 1 egg
- Salt, pepper, nutmeg to taste
Goat cheese mousse
- 100 g mascarpone
- 150 g goat cheese
- 100 g whipped cream
- 1 teaspoon honey
- Lemon zest
- 2 g gelatin
Fruits
- Nectarines, not too ripe
Preparation
Prepare the herb pastry by working cold butter with flour, then add Parmesan cheese, egg, and herbs, and let it rest in the refrigerator for at least four hours.
Line a 20 cm diameter mold with the pastry and place it in the freezer.
Meanwhile, prepare the frangipane by working soft butter with Parmesan cheese, egg, and almond flour, then add salt, pepper, and nutmeg.
Place the frangipane in the pastry shell and bake at 160°C for 20 to 25 minutes in a fan oven.
Allow the tart to cool completely.
For the goat cheese mousse, work mascarpone with goat cheese, then add semi-whipped cream, honey, and lemon zest.
Heat a tablespoon of cream in a saucepan, dissolve the gelatin (previously soaked in water) in it, and incorporate it into the mousse mixture.
Top the cooled tart with very thinly sliced peaches.
