Persimmon goat cheese tart - tasty and unusual dessert
I just made this tart this weekend, and thought I would share it in case anyone is looking for any interesting dessert alternative for the holidays. This basic recipe was in the SF Chronicle food email newsletter last week. It was quite unusual tasting but I thought very good as a savory/sweet dessert. It would go well with a meal of usual thanksgiving foods.
Use a partially baked tart shell made with sweet dough (I use a recipe that mixes 1 1/4 cup flour, salt, 1/2 cup butter, one egg, 1/2 cup sugar and some vanilla).
Slice about a pound or a little more of fuyu persimmons in rounds. Toss with lemon juice and sprinkle with brown sugar, based on the sweetness you would like. Place the persimmon slices overlapping in the shell and bake at 350 for 15 or so minutes. Then sprinkle 4 oz of goat cheese on top an bake another 5 minutes. Finally, the recipe recommended topping with a mix of minced basil, tarragon and chives. I am not sure if I just did not put enough on, but I didn't taste the herbs too much. We served with burnt caramel gelato. Yum!
The San Francisco Chronicle sends out a newsletter every Thursday with recipes, product reviews, wine pairings, etc. I think you have to be a Chronicle subscriber to get it. It highlights seasonal produce and recipes, so I like that.
Below is the link to Chron food and wine page. You can scroll down to sign up for the newsletter.