Goat Cheese, Nectarine and Rosemary Pie
4 servings
30 minutes
This pie is a true symphony of flavors, harmoniously combining the tenderness of goat cheese, the sweetness of nectarines, and the aroma of fresh rosemary. Originating from American cuisine, it evokes warm summer evenings and home treats. Goat cheese adds softness and a light creamy tang to the pie, while baked nectarines reveal their fruity aroma complemented by caramel notes of sugar. A subtle honey accent completes the composition, creating a balance of flavors. This pie is perfect for cozy breakfasts or elegant desserts served with a cup of fragrant tea. Its texture—a combination of crispy crust and delicate filling—turns every bite into a delight. Prepare it for family gatherings or a romantic evening, and it will surely become a favorite dessert.
1
Roll out the dough on a floured surface and place it in the mold, trimming the excess from the edges. Gently press the dough into the mold and poke it in several places with a fork. Chill for 30 minutes.
- Shortcrust pastry: 500 g
2
Preheat the oven to 190 degrees.
3
Cover the dough with foil and add grains or legumes on top. Bake until the edges are golden, about 20 minutes. Carefully remove the foil and grains, and bake for another 10-15 minutes. Let cool.
4
Lay thin slices of goat cheese on the dough, evenly covering the entire area.
- Soft goat cheese: 200 g
5
Slice the nectarines and place them on top of the cheese.
- Nectarines: 5 piece
6
Sprinkle with sugar on top and bake for another 20 minutes at 150 degrees.
- Sugar: 100 g
7
Take out the pie, drizzle with honey (if your honey is thick, it's better to melt it first) and sprinkle with crushed rosemary.
- Honey: 3 tablespoons
- Fresh rosemary: 50 g