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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
1/4 cup Strawberry Preserves
1/4 cup Blueberry Preserves
1 tablespoon Beautiful Briny Pocketful of Starlight Vanilla Sugar
1/2 cup Heavy Whipping Cream
Per Serving
Calories 440
Total Fat 26 g
Saturated Fat 11 g
Trans Fat 0 g
Cholesterol 45 mg
Sodium 200 mg
Total Carbohydrates 48 g
Dietary Fiber 3 g
Sugar 25 g
Protein 7 g
Chef Seth Freedman

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.  Make crust: In a mixing bowl combine flour, turbinado sugar, baking powder and 1/4 teaspoon kosher salt. Add 3 tablespoons cooking oil, and mix vigorously 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.
2
  Form dough into an ovular disc. Place on a clean, dry surface. Using a rolling pin or a straight-sided bottle (such as a wine bottle), roll into a rectangle approximately 10 inches by 14 inches.
3
  Grease a baking pan with remaining 1 teaspoon cooking oil. Transfer dough to greased pan, and place in refrigerator until dough is slightly firm to the touch, 5-10 minutes.
4
  Spread goat cheese in an even layer over dough, leaving a 1-inch edge all around. Decoratively top cheese with strawberry preserves and blueberry preserves (you should only need about half of each jar).
5
  Fold the uncovered dough over the edge of the preserves, pinching slightly to form pleats as you go around. Dip a finger in water, and run it along the crimped edge of dough to lightly dampen it. Sprinkle with a few pinches of Pocketful of Starlight Vanilla Sugar.
6
  Bake until tart is browned, 18-20 minutes. While tart is baking, make Vanilla Cream: To cream jar, add remaining vanilla sugar. Place lid on snugly. Shake the jar vigorously. You should hear and feel the cream sloshing back and forth. In 2-5 minutes, when the sound and feel changes and there is less sloshing, open the jar to check on the whip. It should be a softly whipped cream, about the texture of yogurt.
7
Remove cooked tart from oven, and cool 5-10 minutes. Cut into pieces, and top with dollops of Vanilla Cream before serving. Enjoy!
8