I have one tip for cooking for last minute guests: throw whatever you can on a sheet of puff pastry, your chances of failing are very low because you can basically put anything on puff pastry and it would taste fabulous. I always keep sheets ready in the freezer for whenever I need to pull something together on a whim. It’s a pantry staple, just like cheese. I always advise to keep three type of cheese in the fridge: parmigiano reggiano for pastas, something soft such as feta or goats cheese for salads and something melty like mozzarella or cheddar. It’s so important to keep your pantry stocked with the basics so you aren’t fretting to the grocery store if you have last minute company over.
This nectarine and goat cheese tart is perfect for one of those occasions, I love the combination of sweet and savory especially with cheese pairings. The tart juicy flesh of the nectarine wonderfully compliments the creaminess of the smooth goat cheese. Tarts such as these are so incredibly easy, feel free to switch up the ingredients to what you may have laying around the kitchen.
one sheet of thawed puff pastry
4 ounce package of soft goat cheese (chèvre works wonderfully)
1 tbs chopped fresh thyme
1 shallot finely chopped
1/2 tsp salt
1/2 tsp cracked black pepper
2 ripe nectarines sliced
drizzle of olive oil
fresh basil leaves for garnishing
Preheat the oven to 400F/200 C. In a bowl mix together the goat cheese, eggs, thyme, shallot, salt & pepper till combined. Unfold the thawed puff pastry sheet onto a lined baking tray, push down to flatten slightly. Using a fork prick holes across the pastry. Spread the goat cheese mixture evenly on the pastry leaving a one inch border at all four sides. Carefully lay the nectarine slices on top in an overlapping pattern. Brush the borders with the egg wash and drizzle the olive oil on top of the tart.
Bake for 20-25 minutes until golden brown and bubbly. Garnish with freshly torn basil leaves.