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15.8.13

PEACHY CHEESE TART – SAJTOS BARACKOS LEVELES TÉSZTA


The peaches were magnificent this year. We sure will miss the peach tree when the kids move into their new house. Amongst the many fruit trees on our property the one tree we lack is a peach tree. The old tree died a couple of years ago and the new one is too young. So we have been relying on Leilah and Simone’s peach tree. I think they will miss it too. Leilah said when they landscape the new property they will have to put in a peach tree. But you know how it is with these new homes, big house, small yard. Hopefully our new tree will start producing soon.
 
Very delicious! This recipe is my own creation and the reason I gave it a Hungarian title is because the pastry is Hungarian and the cheese component is túró inspired. I already made a tart with commercial puff pastry once, but I didn’t like the outcome so I went back to my flaky pastry. It is one of those túró replacement recipes, which you will need dry curd cottage cheese and block cream cheese for, otherwise it will not work. Regular cottage cheese or ricotta [even if drained] would be too runny.
 
half a batch of Hungarian Flaky Pastry
1-1/2 cups dry curd cottage cheese
125g block cream cheese [full fat]
2 egg yolks
1/4 cup sugar
1 Tbsp vanilla
2 egg whites
4 fresh peaches, peeled and sliced
sprinkling of sugar
 
• Prepare the flaky pastry dough.
• Preheat the oven to 400F.
• Line a baking sheet with parchment paper and set it aside.
• Place the dry curd cottage cheese, cream cheese, egg yolks, 1/4 cup sugar and the vanilla in the food processor.
• Pulse it a few times and then turn it on fast until a smooth paste results.
• Next roll out the pastry dough and place on the parchment lined cookie sheet.
• Roll the pastry ends back a little making a rim.
• Beat the egg whites until stiff peaks form.
• Gradually fold the beaten egg whites into the cheese mixture.
• Spread the pastry with the cheese mixture.
• Peel and slice the peaches.
• Arrange the peaches on top of the cheese layer.
• Sprinkle the peach slices lightly with a little sugar.
• Bake in the preheated oven until the pastry edge is golden brown.
• Remove tart from the oven and let it cool for 15 minutes before slicing into squares.
 
 
 
 
 
 

16 comments:

  1. I'd love a piece of this with my morning coffee, please Zsuzsa... beautiful recipe... a celebration of peaches.

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    Replies
    1. So sorry, it's all gone Lizzy. The one remaining fruit in my fall garden are apples. Bohoho.

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  2. Just mouthwatering…looks delicious!

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    Replies
    1. Thank you Kalyan. I love your blog.

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  3. The tart is mouthwatering. I wish I lived nearby because I could volunteer to be on the list of beneficiaries from your excess baking. :) I haven't bought any of the peaches or apricots available this summer and it's about time for the fall fruits.

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    Replies
    1. Gosh Maria it would be nice to visit too.

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  4. Just now, I'm carefully reading your recipe for the flaky tart, Zsuzsa. I'm really impressed with how thin, crisp, and flaky your dough turned out. It is similar to the American pie crust; the vinegar is a smart little secret ingredient, and the stacking of the dough layers must really make a big difference. Love the cheese filling and the fresh peach topping...superb!

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  5. Dear Zsuzsa, my question has nothing to do with this recipe :-) in the Hungarian recipes ther is an ingredient called "szalakáli" do we have it in Canada too, or what do you substitute with? Köszönöm, ha válaszolsz! Eszter

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    Replies
    1. Dear Eszter, regretfully no. We do not have szalakali in Canada.

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    2. But you could try mail ordering from Otto's Deli in California. At one time they had szalakali.

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  6. Dear Zsuzsa, I am missing you... are you ok?

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    Replies
    1. Lizzy, thank you for caring, you are so sweet. Yes I am fine thank you. <3

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  7. Zsuzsa I love your blog. My grandmother was Hungarian and I LOVE Hungarian food. Please keep posting more recipes!

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  8. Thank you all post posting. I have been away from blogging for a couple of months.

    I received many comments – I just published 17 to some of my older posts that were waiting for moderation. Several people inquired after my well being here and through other channels. Thank you all. There is a considerable backlog of comments I have to attend to. Then I hope to visit your blogs to catch up with you. I have not gone away, died or anything drastic. It's just that life kept me busy with other things. Eventually I will post some new recipes. There is a backlog of them too, I even have photos of things I cooked I no longer remember how I made them. There will be a lot of activity at first, but then I will slow down again, because I pretty much concluded my recipes. I was happy to see yesterday that visits have not slowed down, if anything more and more people use my cookbook section as a resource. But before I hang up my apron for good, I will let you know so you can save some of my recipes before Blogger kills me off for inactivity. See you soon.

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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