Peach, Pear, Blueberry Tart with Goat Cheese & Plum Jam

And the mandoline saga continues……I washed the stupid thing and tried to put it away but there was the other half of the puff pastry to use up SOOOOOOOO I grabbed some fruit and went to town playing on my new toy which I’m begining to like.

I had the same issue as yesterday and that was…not really knowing how to use this contraption but I think I won the battle because this tart was a WINNER.

A sweet combo of peach, blueberry and pear with a spackle of goat cheese and a drizzle of mirebelle plum jam. Or in other words, whatever I had lurking around in my fridge that looked edible.

The best part about this recipe was you could make a main course from the savory Zucchini Feta Tart and a dessert from the Fruit Tart – basically you could sit around all day eating puff pastry as a meal. Sounds like a plan to me.

I finally tucked away my new kitchen gadget and hope to bring it back out once I have taken some mandoline lessons. I’m not joking here. I want to be proficient in mandoline before I attempt making something like a french fry.

Peach, Pear, Blueberry Tart with Goat Cheese & Plum Jam

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Ingredients

1 package of frozen puff pastry, thawed (mine came with two pieces)
1 peach, thinly sliced
1 pear, thinly sliced
¼ cup fresh blueberries
1 tbls melted butter
¼ cup goat cheese
1 tbls plum jam
1 egg, beaten
optional - edible flowers

Instructions

Preheat over to 375F. Roll out one portion of puff pastry dough to approximately an 8 x 10 inch rectangle. This doesn't need to be perfect and don't stress if it's not exactly 8 x 10.
Score pastry with a knife by lightly slicing about ¼ of an inch from the edge. You need to just make a visible line here and try not to cut through the pastry. This will give you a nice raised crust around the edge.
Brush pastry with melted butter.
Lay fruit slices along the pastry.
Sprinkle with the goat cheese and dot with jam
Brush edges of tart with beaten egg
Bake at 375F for about 20 to 25 minutes or until golden brown
Serve warm or cold, garnish with edible flowers if desired