This summer-y spin on pineapple upside-down cake couldn’t be easier, thanks to frozen puff pastry. Tangy goat cheese plays the perfect counterpart to your best and brightest stone fruit (plums, nectarines, or even a combo!).
Get the recipe for Peach and Goat Cheese Upside-Down Tarts:Print
- 4 tablespoons honey
- Flaky sea salt, like Maldon
- Freshly ground black pepper
- 2 peaches, pitted and thinly sliced
- 4 ounces goat cheese
- 2 sheets frozen puff pastry, thawed and cut into 8 sqaure or rectangle pieces
- 1 egg
- Preheat the oven to 400 degrees F and prepare two baking sheets with parchment paper.
- Dollop the honey directly on the parchment paper—four dollops per tray, spaced out evenly. With a spoon, spread the honey to be slightly smaller than the size of each puff pastry slice. Top honey with a pinch of salt and a few cracks of black pepper. Arrange 4 to 5 peach slices on top of the honey.
- Spread goat cheese onto each piece of puff pastry, leaving a ½-inch border. Place the puff pastry goat-cheese-side-down on top of the peaches and press around the border to seal. With a fork, crimp all sides of the puff pastry, then pierce three holes along the top.
- Whisk egg with 1 tablespoon water. Brush each tart with egg wash. Bake, rotating baking sheets front to back, top to bottom, until tarts are puffed and golden brown, 14 to 17 minutes. Let cool for 15 minutes, then flip over with a spatula.