Peach, Chèvre and Rosemary Tart
I allowed myself a few treats during our Mediterranean summer in Malta. I went snorkeling far more often than in the past few years, when my cookbook determined my schedule, I had a few girly shopping moments, and my man and I relaxed at the stunning - and newly renovated - Phoenicia Hotel in Valletta. We enjoyed stunning views from their infinity pool with a glass of crisp Maltese wine close at hand and indulged in lush breakfast buffets and fine French inspired cuisine on their gorgeous terrace overlooking the gardens.
Malta treated us well, the Mediterranean pace and hot climate force me to slow and calm down, something I only truly manage there. Nothing feels as heavy, as worrying or threatening as it might feel anywhere else, everything feels manageable and enjoyable. It's not so much about duties, but about collecting and treasuring the good moments in life. This also reflects in my cooking. If I spent a couple more hours at the beach, we just cooked dinner a bit later, or kept it simple by throwing a fish on the grill and drizzling some fresh lemon juice over it. It's pure, it's good, and it allows me to have more time to chill and chat with a friend, to sit on the rocks a little longer and see the sun disappear into the sea's faded evening-blue.
Another one of my lazy summer recipes is this lovely little sweet and savoury tart: ripe peaches, soft chèvre and Mediterranean rosemary spread on top of (store-bought!) puff pastry. You could also make your own, or use short crust pastry, but my lazy self just went to the supermarket and bought frozen Maltese puff pastry - the best I know.
The tart turned out even better than expected, offer it to your friends who don't have a sweet tooth at teatime, or slice it up for a relaxed late summer dinner in the garden or on the balcony and pop open a bottle of wine. Heaven.
This recipe also works with grapes!
Peach, Chèvre and Rosemary Tart
Makes 1 (28cm / 11″) tart, serves 4-6
frozen puff pastry, defrosted, 320g / 11 ounces (you can also use short crust pastry)
large ripe peaches, cut into wedges, 4-5
mild soft chèvre, crumbled, about 150g / 5 ounces
fresh rosemary, finely chopped, 1 generous tablespoon
liquid honey 2 1/2 tablespoons
Preheat the oven to 200°C / 400°F and butter a 28cm / 11″ tart pan.
Line the tart pan with the puff pastry, pushing the pastry into the pan, and put in the freezer for 5 minutes.
Spread the peaches in a circle on top of the pastry, sprinkle with the chèvre and rosemary, and drizzle with the honey. Bake for about 35 minutes or until the pastry is golden brown and crisp at the edges (mind the heat, I use a gas oven in Malta, which is not as precise as my oven in Berlin).
Let it sit for about 10 minutes before serving and enjoy!
