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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 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.  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.
  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.
  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.
  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).
  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.
  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.
Remove cooked tart from oven, and cool 5-10 minutes. Cut into pieces, and top with dollops of Vanilla Cream before serving. Enjoy!