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Plum Tart with Goat Cheese and Walnut-Thyme Streusel Recipe

Plum Tart with Goat Cheese and Walnut-Thyme Streusel Recipe

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Plum Tart with Goat Cheese and Walnut-Thyme Streusel

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Ingredients

Count

Nutrition

1186

Calories

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Ingredients:

Serving

1 cup all purpose flour
1/2 cup powdered sugar
1/2 cup walnuts (about 2 oz)
1/4 tsp coarse kosher salt
7 tbsp chilled unsalted butter, cut into 1/2-inch cubes
1 egg yolk
1 cup all purpose flour
2/3 cup walnuts (about 3 oz)
1/3 cup (packed) golden brown sugar
1/3 cup sugar
1/2 tsp coarse kosher salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
1 tsp fresh thyme leaves
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
8 oz soft fresh goat cheese
8 oz (1 cup) whole-milk ricotta cheese
3 tbsp honey
3 tbsp extra-virgin olive oil
1 tbsp sugar
1/4 tsp ground nutmeg
1/8 tsp coarse kosher salt
pinch of freshly ground black pepper
4 large plums (about 1 lb), halved, pitted, cut into 1/4-inch-thick wedges
fleur de sel

Directions:

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.
For streusel: Preheat oven to 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.
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: 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.
Preheat oven to 350°F. Line crust with foil; fill 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.
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.
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.
*Fleur de sel, a sea salt from Brittany, can be found at specialty foods stores.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1185.97 Kcal (4965 kJ)
Calories from fat	716.5 Kcal
		% Daily Value*
Total Fat	79.61g	122%
Cholesterol	200.86mg	67%
Sodium	669.85mg	28%
Potassium	961.55mg	20%
Total Carbs	77.56g	26%
Sugars	34.84g	139%
Dietary Fiber	2.86g	11%
Protein	43.28g	87%
Vitamin C	6.3mg	10%
Vitamin A	0.2mg	6%
Iron	1.6mg	9%
Calcium	592mg	59%

Amount Per 100 g
Calories	255.42 Kcal (1069 kJ)
Calories from fat	154.31 Kcal
		% Daily Value*
Total Fat	17.15g	122%
Cholesterol	43.26mg	67%
Sodium	144.27mg	28%
Potassium	207.09mg	20%
Total Carbs	16.7g	26%
Sugars	7.5g	139%
Dietary Fiber	0.62g	11%
Protein	9.32g	87%
Vitamin C	1.4mg	10%
Iron	0.3mg	9%
Calcium	127.5mg	59%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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