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About the Dish

1 cup King Arthur Whole Wheat Flour
3 packets Turbinado Sugar
1 teaspoon Baking Powder
2 ounces Chèvre
4 ounces Strawberry Preserves
1 teaspoon Beautiful Briny Pocketful of Starlight Vanilla Sugar
Per Serving
Calories 660
Total Fat 30 g
Saturated Fat 7 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 5 g
Cholesterol 15 mg
Sodium 550 mg
Total Carbohydrates 90 g
Dietary Fiber 6 g
Sugar 44 g
Protein 13 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Heat oven to 400° F. To make tart shells: Place flour, 1/8 teaspoon salt, turbinado sugar and baking powder in a mixing bowl. Add 3 tablespoons cooking oil, and mix with a fork to create pea-sized bits. Add 1/4 cup ice-cold water all at once, and mix gently with with your hands just enough to form a crumbly dough. DON’T overmix. If there is still dry flour in the bowl, add a few drops of water and mix gently to incorporate.
Divide the dough in half, and form each half into a flat, circular disc. Place on a clean, dry surface. Use a rolling pin or a straight sided bottle (such as a wine bottle) to roll each piece into an 8-inch circle by rolling once, turning 45 degrees and repeating.
Grease a baking pan with remaining 1 teaspoon cooking oil, transfer the dough circles to the pan and place in the refrigerator briefly or until the dough is slightly firm to the touch, 5-10 minutes. Spread half of the chevre in a neat 5- to 6-inch circle in the center of each dough round. Leave about an 1 1/2 inches of exposed dough at the edge. Gently spread half of the strawberry preserves on top of the cheese in each round.
Fold the uncovered dough over the edges of the fruit, pinching slightly to form pleats as you go around. Dip a finger in water and run it along the crimped edges of dough to lightly dampen it, then sprinkle with vanilla sugar.
Bake until tarts are browned, 18-20 minutes. Remove from oven and cool 5-10 minutes before serving. Enjoy!