Plum Tart With Goat Cheese And Walnut-Thyme Streusel
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
48
Spice
37
Sweetness
42
Sourness
36
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 cup
Powdered Sugar2 cup
Walnut (about 3 ounces)1 tsp
Coarse Kosher Salt1
Egg Yolk1 tbsp
Sugar1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg1 tsp
Ground Cardamom1 tsp
Thyme Leaves (fresh)230 g
Soft Fresh Goat Cheese3 tbsps
Honey3 tbsps
Extra-Virgin Olive OilDirections:
1
For crust: Blend first 4 ingredients in processor until nuts are finely ground
2
Add butter; blend until coarse meal forms
3
Add egg yolk; blend until moist clumps form
4
Press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom
5
Cover; chill 1 hour
6
Blend first 4 ingredients in processor until nuts are finely ground
7
Add butter; blend until coarse meal forms
8
Add egg yolk; blend until moist clumps form
9
Press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom
10
Cover; chill 1 hour
11
For streusel: Preheat oven to 350°F
12
Blend flour, walnuts, both sugars, coarse salt, cinnamon, nutmeg, and cardamom in processor until nuts are finely ground
13
Add thyme and blend 5 seconds
14
Transfer mixture to medium bowl
15
Add butter
16
Using fingertips, rub in until small moist clumps form
17
Spread streusel mixture on rimmed baking sheet
18
Bake 8 minutes
19
Stir, then continue baking until golden brown, about 7 minutes longer
20
Cool streusel completely (mixture will become crisp)
21
Preheat oven to 350°F
22
Blend flour, walnuts, both sugars, coarse salt, cinnamon, nutmeg, and cardamom in processor until nuts are finely ground
23
Add thyme and blend 5 seconds
24
Transfer mixture to medium bowl
25
Add butter
26
Using fingertips, rub in until small moist clumps form
27
Spread streusel mixture on rimmed baking sheet
28
Bake 8 minutes
29
Stir, then continue baking until golden brown, about 7 minutes longer
30
Cool streusel completely (mixture will become crisp)
31
For filling and topping: Combine both cheeses, 1 tablespoon honey, 1 tablespoon oil, sugar, nutmeg, coarse salt, and pepper in large bowl; stir to blend well
32
Refrigerate while baking crust
33
Preheat oven to 350°F
34
Line crust with foil; fill with dried beans or pie weights
35
Bake crust until sides are set, about 15 minutes
36
Remove foil and beans
37
Continue to bake crust until golden brown, pressing with back of fork if crust bubbles, about 15 minutes longer
38
Cool crust completely
39
Spread cheese filling in crust
40
Arrange plums in concentric circles atop filling, leaving 3/4-inch plain border
41
Sprinkle streusel lightly over tart
42
Refrigerate tart at least 1 hour and up to 4 hours
43
Remove pan sides; place tart on platter
44
Drizzle with 2 tablespoons honey and 2 tablespoons oil; sprinkle with fleur de sel
45
Cut tart into wedges
46
Combine both cheeses, 1 tablespoon honey, 1 tablespoon oil, sugar, nutmeg, coarse salt, and pepper in large bowl; stir to blend well
47
Refrigerate while baking crust
48
Preheat oven to 350°F
49
Line crust with foil; fill with dried beans or pie weights
50
Bake crust until sides are set, about 15 minutes
51
Remove foil and beans
52
Continue to bake crust until golden brown, pressing with back of fork if crust bubbles, about 15 minutes longer
53
Cool crust completely
54
Spread cheese filling in crust
55
Arrange plums in concentric circles atop filling, leaving 3/4-inch plain border
56
Sprinkle streusel lightly over tart
57
Refrigerate tart at least 1 hour and up to 4 hours
58
Remove pan sides; place tart on platter
59
Drizzle with 2 tablespoons honey and 2 tablespoons oil; sprinkle with fleur de sel
60
Cut tart into wedges
61
*Fleur de sel, a sea salt from Brittany, can be found at specialty foods stores
62
*Fleur de sel, a sea salt from Brittany, can be found at specialty foods stores