Plum Tart with Goat Cheese and Walnut-Thyme Streusel

Plum Tart with Goat Cheese and Walnut-Thyme Streusel
Photo by www.epicurious.com

Ingredients

  • Fleur de sel*
  • 4 large plums (about 1 pound), halved, pitted, cut into ¼-inch-thick wedges
  • Pinch of freshly ground black pepper
  • 1/8 teaspoon coarse kosher salt
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon sugar
  • 3 tablespoons extra-virgin olive oil
  • + 19 more ingredients
    • 3 tablespoons honey
    • 8 ounces (1 cup) whole-milk ricotta cheese
    • 8 ounces soft fresh goat cheese
    • ½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
    • 1 teaspoon fresh thyme leaves
    • ¼ teaspoon ground cardamom
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground cinnamon
    • ½ teaspoon coarse kosher salt
    • 1/3 cup sugar
    • 1/3 cup (packed) golden brown sugar
    • 2/3 cup walnuts (about 3 ounces)
    • 1 cup all purpose flour
    • 1 egg yolk
    • 7 tablespoons chilled unsalted butter, cut into ½-inch cubes
    • ¼ teaspoon coarse kosher salt
    • ½ cup walnuts (about 2 ounces)
    • ½ cup powdered sugar
    • 1 cup all purpose flour

1. For crust: 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. 2. For streusel...

View full recipe at SpringPad

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