Best 7 Plum Tart With Goat Cheese And Walnut Thyme Streusel Recipes

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Plum tart with goat cheese and walnut thyme streusel is a delicious and elegant dessert that is perfect for any occasion. The combination of sweet and tart plums, creamy goat cheese, and nutty streusel is sure to please everyone. With just a few simple ingredients and a little bit of time, you can easily make this impressive tart at home.

Here are our top 7 tried and tested recipes!

PLUM TART WITH GOAT CHEESE AND WALNUT-THYME STREUSEL



Plum Tart with Goat Cheese and Walnut-Thyme Streusel image

Provided by Elizabeth Falkner

Categories     Food Processor     Fruit     Dessert     Bake     Goat Cheese     Plum     Walnut     Fall     Thyme     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 29

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

Steps:

  • 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.

PLUM TART



Plum Tart image

Provided by Ina Garten

Categories     dessert

Time 1h5m

Yield 1 (9 1/2-inch) tart

Number Of Ingredients 6

2 cups all-purpose flour
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, lightly packed
12 tablespoons cold unsalted butter (1 1/2 sticks), diced
1 egg yolk
2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly.
  • Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.
  • Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.

RUSTIC PLUM TART



Rustic Plum Tart image

This luscious free-form tart can be filled with any seasonal fruit.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h20m

Number Of Ingredients 9

1 cup all purpose flour (spooned and leveled), plus more for work surface
1/4 cup fine yellow cornmeal
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 1/2 pounds red plums, quartered, pitted, and sliced 1/4-inch thick
1/2 cup sugar
1 tablespoon all-purpose flour
1 large egg yolk, mixed with 1 teaspoon water (egg wash)

Steps:

  • Make the crust: In a food processor, pulse flour, cornmeal, sugar, and salt several times to combine. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. Add 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed. (If needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time.) Do not overmix.
  • Turn dough out onto a floured work surface; knead once or twice. Flatten dough into a disk; wrap it in plastic, and refrigerate at least 1 hour.
  • Line a rimmed baking sheet with aluminum foil. Flour a large (about 16 inches long) piece of parchment paper. Place dough on paper. Using your knuckles, press edges of dough so it doesn't crack during rolling. Lightly flour top of dough to prevent sticking; roll out to a 14-inch round. Transfer dough (still on parchment) to prepared baking sheet.
  • Make the filling and bake: Preheat oven to 400 degrees. In a large bowl, toss together plums, sugar, and flour. Mound plum mixture in center of prepared crust, leaving a 2-inch border all around. Fold border over fruit in a pleated pattern. Brush dough with egg wash.
  • Bake tart until crust is brown and filling is bubbling (see note), about 45 minutes. Transfer baking sheet to a rack; let cool 20 minutes. Slice and serve warm or at room temperature.

POTATO TART WITH GOAT CHEESE AND THYME



Potato Tart With Goat Cheese and Thyme image

Store-bought puff pastry is the true workhorse in this elegant recipe, which involves three basic components: puff pastry, cheese and potatoes. When cooking with limited ingredients, quality is key, so use puff pastry made with real butter if you can get it - the flavor is better and the puff is, simply put, puffier. The dough is formed by a process called "lamination" in which alternating layers of butter and dough are folded together. As it bakes, the butter creates steam between the layers, providing the puff. Be sure to use the tines of a fork to "dock" the dough before baking; this creates little chutes for steam to escape instead of getting trapped and forming unsightly bubbles. Master the puff pastry part and this tart is easy and versatile: Play around with various spices and top with any fresh herbs you have on hand.

Provided by Sue Li

Categories     dinner, easy, pies and tarts, main course

Time 1h

Yield 8 servings

Number Of Ingredients 9

All-purpose flour, for dusting
1 (14-ounce) package frozen puff pastry, thawed
1 pound baby potatoes, preferably in different colors
8 ounces fresh ricotta
1 (4-ounce) log firm goat cheese
2 teaspoons smoked paprika
Kosher salt and black pepper
1 tablespoon unsalted butter, melted
1 teaspoon fresh thyme leaves

Steps:

  • Heat oven to 425 degrees. On a lightly floured surface, roll puff pastry into a 10-by-14-inch rectangle. Place puff pastry on a parchment-lined baking sheet. Using a paring knife, lightly score a border around the perimeter of the puff pastry, about a 1/2 inch away from the edges. Using a fork, prick the pastry every few inches inside the border to prevent puffing, then bake on top rack until puffy and lightly golden, about 15 minutes. Remove from the oven and let cool slightly.
  • Meanwhile, fit a large pot with a steamer basket. Add enough water to come just below the steamer basket and bring to a boil. Add the potatoes, reduce the heat to a simmer, cover and steam until potatoes can be pierced with the tip of a knife, but are still firm, about 20 minutes. Transfer steamer basket to a large bowl and allow to cool until you can handle the potatoes. Slice potatoes crosswise 1/4-inch thick and season with salt and pepper.
  • While potatoes cook, blend ricotta, goat cheese, paprika and 1 teaspoon salt in a food processor until smooth. Working within the border, spread the cheese mixture evenly on the puff pastry. Arrange the potato slices in a single layer on top of cheese mixture and brush the potatoes with the melted butter.
  • Transfer to the oven and bake until the edges of the cheese are slightly golden, about 20 minutes. Sprinkle with fresh thyme leaves and serve.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 16 grams, Carbohydrate 34 grams, Fat 27 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 353 milligrams, Sugar 1 gram, TransFat 0 grams

PLUM, GOAT CHEESE, AND HAZELNUT SALAD



Plum, Goat Cheese, and Hazelnut Salad image

Fabulous, simple recipe to celebrate amazing summer fruit! So many summer fruits would work well here, such as nectarines, blueberries, or even watermelon.

Provided by jtcooks77

Time 15m

Yield 3

Number Of Ingredients 9

¼ cup olive oil
2 tablespoons cider vinegar
1 teaspoon honey
1 teaspoon chopped fresh thyme
salt and ground black pepper to taste
3 cups butter lettuce
3 medium plums, cut into small pieces
¼ cup crumbled goat cheese
2 tablespoons chopped toasted hazelnuts

Steps:

  • Whisk together olive oil, vinegar, honey, thyme, salt, and pepper in a small bowl.
  • Combine lettuce, plums, goat cheese, and hazelnuts in a large bowl. Add dressing and toss to combine.

Nutrition Facts : Calories 305.7 calories, Carbohydrate 12.3 g, Cholesterol 14.9 mg, Fat 26.9 g, Fiber 2 g, Protein 6 g, SaturatedFat 6.6 g, Sodium 101.1 mg, Sugar 9.8 g

GOAT CHEESE TOASTS WITH WALNUTS, HONEY & THYME



Goat Cheese Toasts with Walnuts, Honey & Thyme image

Provided by Jeanne Kelley

Categories     Cheese     Breakfast     Brunch     Vegetarian     Kid-Friendly     Quick & Easy     Lunch     Goat Cheese     Walnut     Honey     Thyme     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 2 to 4 servings

Number Of Ingredients 7

whole-grain bread, 4 slices, each about 2 1/2 by 5 inches (6 by 13 cm), lightly toasted
fresh goat cheese, 3 oz (90 g), at room temperature
walnuts, 1/4 cup (1 oz/30 g) coarsely chopped
roasted walnut oil, 1 tsp
sea salt and freshly cracked black pepper
honey, for drizzling
fresh thyme leaves, 1/2 tsp

Steps:

  • Preheat the oven or toaster oven to 375°F (190°C). Arrange the toasts on a small rimmed baking sheet. Spread the toast slices evenly with the goat 1 cheese, and sprinkle with the walnuts, dividing them evenly. Drizzle 1/4 tsp of the walnut oil over each toast. Bake until the walnuts are toasted and the cheese is warm, about 5 minutes.
  • Transfer the toasts to plates and season with salt and pepper. Drizzle each toast with honey, then sprinkle with the thyme leaves and serve.

BALSAMIC-GOAT CHEESE GRILLED PLUMS



Balsamic-Goat Cheese Grilled Plums image

Make a bold statement with this simple yet elegant treat. Ripe plums are grilled and then dressed with a balsamic reduction and tangy goat cheese. -Ariana Abelow, Holliston, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 8 servings.

Number Of Ingredients 4

1 cup balsamic vinegar
2 teaspoons grated lemon zest
4 medium firm plums, halved and pitted
1/2 cup crumbled goat cheese

Steps:

  • For glaze, in a small saucepan, combine vinegar and lemon zest; bring to a boil. Cook 10-12 minutes or until mixture is thickened and reduced to about 1/3 cup (do not overcook)., Grill plums, covered, over medium heat 2-3 minutes on each side or until tender. Drizzle with glaze; top with cheese.

Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 41mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

  • For a sweeter tart, use ripe plums. If your plums are tart, you may want to add some sugar to the filling.
  • To make sure the streusel topping is crumbly, use cold butter and flour.
  • If you don't have a food processor, you can make the streusel topping by hand. Just use a pastry blender or two forks to cut the butter into the flour until the mixture resembles coarse crumbs.
  • Don't overcook the tart. The plums should be soft but still hold their shape.
  • Serve the tart warm or at room temperature. It's also delicious the next day.

Conclusion:

This plum tart with goat cheese and walnut-thyme streusel is a delicious and easy-to-make dessert. The tart crust is flaky and buttery, the filling is sweet and tangy, and the streusel topping is crunchy and flavorful. This tart is perfect for a summer picnic or potluck, and it's also a great way to use up ripe plums.

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