About the Dish

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

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.


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!