Tarte Tatin of Summer Peaches, Goat Cheese, Caramelized Onions and Fennel

Recipe by Carrie Nahabedian of Brindille. The tarte Tatin originated in France, named for the Tatin sisters who invented it and served it in their hotel as a signature dish. It just so happens that Carrie used to be the Executive Chef at the Four Seasons Beverly Hills before opening her restaurant Naha, where she won the James Beard Award and seven consecutive Michelin stars. Her current restaurant, Brindille, is one of our favorites in Chicago and serves up exquisite French fare. If you ever have the privilege of dining there, be sure to look for our Julianna on her menu! This tarte Tatin with fresh peaches, Capriole Goat Cheese, caramelized onions and fennel is the perfect sweet and savory bite of summer.

Photo by Grant Kessler

Tarte Tatin of Summer Peaches, Capriole Farm Goat Cheese, Caramelized Onions and Fennel

Makes 4 small Tartes.

Ingredients

  • 2 Ripe Peaches

  • ½ lb Capriole Fresh Goat Cheese (can substitute Flora or Julianna also)

  • 1 Large Onion, Thinly Sliced & Caramelized

  • 1 Bulb Fennel, Thinly Sliced and Caramelized

  • Thyme Leaves

  • 1 Sheet Puff Dough

  • Sugar

  • Kosher Salt

  • Cracked Black Pepper

  • Olive Oil

Prepare Molds Prepare 4 Three-Inch Tarte Pans by Spraying with Non-Stick Spray.

Prepare Dry Caramel Place ½ cup Granulated Sugar in Heavy Bottom Saucepan.

Place Over Medium Heat Until Sugar Begins to Caramelize.

Swirl To Redistribute and Incorporate the Caramelized Sugar with the Dry Sugar Until It Is Caramelized and Smooth.

Pour Onto Tray Lined with Parchment Paper and Cool Completely.

Break Into Pieces and Grind in Food Processor.

Alternatively, You Can Pour the Rich Caramel Directly into the Tarte Pans.

Sprinkle a Scant Tablespoon of the Dry Caramel on the Bottom of Each Pan.

Filling Caramelize Onions and Fennel Together in a Heavy Sauté Pan with Olive Oil and a Tablespoon of Butter.

Sprinkle with Fresh Thyme Leaves.

Cut Peaches into Thick Wedges and Place on the Caramel in a Circular Design.

Top with the Goat Cheese. Then Add the Caramelized Fennel and Onions.

Lastly, Add the Puff Pastry Dough.

Prepare Puff Pastry

Pull the Chilled Puff Pastry from the Refrigerator, and with a 3½ inch Round.

Cookie Cutter, Biscuit Cutter or Ring Mold, Cut Out 4 Circles.

Place the Puff Pastry circles on Top of the Tartes.

The Puff Pastry Should not Hang Over the rim of the Tarte Pan.

Bake at 375°F, Until Puff Pastry is Puffed and Golden, About 12-15 Minutes.

Tartes May Be Made in advance and Refrigerated Until Needed.

To Reheat, Place in Hot Oven for 5 Minutes.

To Serve, Invert the Tarte onto a Serving Dish.

Top with a Beautiful Salad of Summer Greens, Radish and Flowers.

Carrie Nahabedian