Adding fleur de sel at the end transforms this tart into a delicious cross between a cheese course and dessert.
Ingredients
Makes 8 servings
Crust
Streusel
Filling and topping
For crust:
Step 1
Blend first 4 ingredients in processor until nuts are finely ground. Add butter; blend until coarse meal forms. Add egg yolk; blend until moist clumps form. Press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Cover; chill 1 hour.
For streusel:
Step 2
预热烤箱至350°F。Blend flour, walnuts, both sugars, coarse salt, cinnamon, nutmeg, and cardamom in processor until nuts are finely ground. Add thyme and blend 5 seconds. Transfer mixture to medium bowl. Add butter. Using fingertips, rub in until small moist clumps form.
Step 3
Spread streusel mixture on rimmed baking sheet. Bake 8 minutes. Stir, then continue baking until golden brown, about 7 minutes longer. Cool streusel completely (mixture will become crisp).
For filling and topping:
Step 4
Combine both cheeses, 1 tablespoon honey, 1 tablespoon oil, sugar, nutmeg, coarse salt, and pepper in large bowl; stir to blend well. Refrigerate while baking crust.
Step 5
预热烤箱至350°F。线与箔地壳;填满with dried beans or pie weights. Bake crust until sides are set, about 15 minutes. Remove foil and beans. Continue to bake crust until golden brown, pressing with back of fork if crust bubbles, about 15 minutes longer. Cool crust completely.
Step 6
Spread cheese filling in crust. Arrange plums in concentric circles atop filling, leaving 3/4-inch plain border. Sprinkle streusel lightly over tart. Refrigerate tart at least 1 hour and up to 4 hours.
Step 7
Remove pan sides; place tart on platter. Drizzle with 2 tablespoons honey and 2 tablespoons oil; sprinkle with fleur de sel. Cut tart into wedges.
Step 8
*Fleur de sel, a sea salt from Brittany, can be found at specialty foods stores.
How would you rate Plum Tart with Goat Cheese and Walnut-Thyme Streusel?
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Reviews (8)
Back to Top4 substitutions: i. Homemade goat cheese (in the style of cream cheese or clotted cream). Small bit of sheep ricotta added to the mix. ii. Almond meal (from Trader Joe's) in place of the walnuts because a) I have it on hand, and b) my beau prefers almonds to walnuts. iii. The figs in syrup idea from another cook (aliptac of cambridge), with rosemary in the syrup. iv. Rosemary in place of thyme, because a) (again) I have it on hand, and b) forgot to pick up thyme at the market today. Report from the dinner guests? Definitely worth doing again. I brought this dessert to a friend's dinner party where it served 12.
Anonymous
SF Bay Area
10/3/2010
I made this dessert for our wine club crowd & everyone loved it! The crust was delicious - the walnuts are a nice touch. I can see the point of cutting back on the goat cheese for a lighter tart, but I enjoyed the richness. I blended the cheeses and honey with a hand mixer & felt like it lightened the texture a bit. I definitely agree that this is way too much streusel for one tart - if I make it again I would cut that part of the recipe in half & add more thyme. This may sound strange, but I paired the tart with a sparkling Rose (of Malbec) and it worked perfectly.
RJP1
Austin, TX
9/28/2009
This is easy, unusual, and not too sweet. However, the recipe makes so much streusel you could bury the tart in it. Next time, I'm adding more thyme. I made fresh homemade ricotta (a Gourmet recipe on this website), which was a revelation. I'm never buying ricotta again!
Anonymous
Colorado Springs, CO
9/14/2009
Good, but not knock-your-socks-off. I'd make the cheese and streusel again and just put it on top of fresh plums or berries. The crust wasn't necessary.
porosoff
7/16/2008
I made this for a dessert party and my friends couldn't get enough. It was a nice summer break from all the decadent chocolate desserts I usually make. It does take some effort, but the beauty of it makes even the most desert unfriendly person go for a slice! My tip, make sure you buy fresh ripe plums. If you can't get to a farmer's market, then buy them and let them sit in the sun a day to become juicy and sweet.
thelleson
Boston, MA
7/28/2007
Given that I love ricotta and I love goat cheese, I thought I would really, really enjoy this tart. Not so much. After eating this tart, I personally don't think these two items should be mixed together. Or, at the very least, I would go with half the goat cheese (or twice the ricotta). Regardless, I won't bother to try again. It was a lot of effort for something that was just so-so. I did think the crust was good; the streusal was inventive and tasty; the plums with honey was good; the ricotta-goat cheese mix just didn't do it for me.
Anonymous
Phoenixville, PA
9/28/2005
this is really a fantastic tart, and not that much trouble to make considering the formality of the dessert. the walnuts make the tart crust delicious, and the goat cheese filling is great- interesting but not wierd at all. the streusel is very tasty, but i wish i hadn't stirred it more than once while baking/cooling, because i liked the bigger chunks. i actually didn't use the streusel and plums, only because i had some georgeous figs on hand. i poached them in a simple syrup with rum, and put them on top of the filling and crust with a drizzle of the syrup... divine. by the way, DON'T make the stupid mistake i made and substitute an equal quantity of granulated sugar if you don't have powdered sugar-- it is far too much sugar. though it's really crisp and tasty that way, you won't ever get it out of the pan!! use 1/4 to 1/3 c. granulated sugar if you must, and it will be fine. powdered sugar does help make it slightly crisper, though, without the sticking problem.
prof. chef
cambridge, ma
8/7/2004
For a quicker and easier, yet still delicious, version of this original dessert, I made the plum and cheese tart without the strudel. I used low-fat ricotta instead of whole-milk, and it was still very rich. I got nothing but compliments from my guests, who all wanted the recipe. I would definitely make it again!
Anonymous
San Francisco, CA
10/10/2003
