About the Dish

Per Serving
Calories 740
Total Fat 37 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 15 mg
Sodium 550 mg
Total Carbohydrates 92 g
Dietary Fiber 4 g
Sugar 44 g
Protein 12 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

METHOD

1
• Heat oven to 400° F. • In a bowl combine flour, turbinado sugar, baking powder and 1/4 teaspoon kosher salt. • Add 3 tablespoons cooking oil. Mix with a fork to create pea-size bits. • Add 1/4 cup ice-cold water all at once. Gently mix with your hands just enough to form a crumbly dough. Don’t overmix. • If dry flour remains, gently mix in a bit more water.
2
• Halve dough. • Form each half into a disc. • Using a rolling pin or sturdy, straight-sided bottle (like a wine bottle), roll each piece into an 8-inch circle.
3
• Grease a baking pan with 1 teaspoon cooking oil. • Transfer dough rounds to sheet. Chill in refrigerator until dough is slightly firm, 5-10 minutes.
4
• Spread half of chevre in a 5- to 6-inch circle in the center of each dough round. Leave a margin of about 1 1/2 inches. • Gently spread half of strawberry preserves on top of cheese on each round.
5
• Fold uncovered dough over the edges of the filling, pinching slightly to form pleats as you go around. • Dip a finger in water. Run it along the crimped edges of dough. • Sprinkle edges with vanilla sugar.
6
• Bake in oven until tarts are browned, about 20 minutes. • Let cool 5-10 minutes before serving. Enjoy!

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