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.
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
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