Plum Tart With Goat Cheese And Walnut-Thyme Streusel

Recipe Ingredients

		Crust
1 cup	62g / 2.2oz	All-purpose flour
1/2 cup	99g / 3.5oz	Powdered sugar
1/2 cup	118ml	Walnuts - (abt 2 oz)
1/4 teaspoon	1.3ml	Coarse kosher salt
7 tablespoons	105ml	Chilled unsalted butter - cut 1/2" cubes
1		Egg yolk
		Streusel
1 cup	62g / 2.2oz	All-purpose flour
2/3 cup	157ml	Walnuts - (abt 3 oz)
1/3 cup	53g / 1.9oz	Golden brown sugar - (packed)
1/3 cup	65g / 2.3oz	Sugar
1/2 teaspoon	2.5ml	Coarse kosher salt
1/4 teaspoon	1.3ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground nutmeg
1/4 teaspoon	1.3ml	Ground cardamom
1 teaspoon	5ml	Fresh thyme leaves
1/2 cup	99g / 3.5oz	Chilled unsalted butter - (1 stick) - cut 1/2" cubes
		Filling and Topping
8 oz	227g	Soft fresh goat cheese
8 oz	227g	Whole-milk ricotta cheese - (1 cup)
3 tablespoons	45ml	Honey
3 tablespoons	45ml	Extra-virgin olive oil
1 tablespoon	15ml	Sugar
1/4 teaspoon	1.3ml	Ground nutmeg
1/8 teaspoon	0.6ml	Coarse kosher salt
1		Freshly-ground black pepper
4		Plums - (abt 1 lb) - halved, pitted, (large)
		And cut into 1/4"-thick wedges
		Fleur de sel*

Recipe Instructions

* Note: Fleur de sel, a sea salt from Brittany, can be found at specialty foods stores.

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 degrees. 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 degrees. 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.

This recipe yields 8 servings.

Source:
Bon Appetit, September 2003

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