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

Source: Recipe courtesy of Chef Carrie Nahabedian and Capriole Goat Cheese

Chicago chefs, including Chef Carrie Nahabedian of Brindille, have been celebrating Capriole Goat Cheese Founder Judy Schad and her legacy with a bevvy of breezy, modern, goat cheese-forward new recipes. This tarte tatin is a peachy dream, perfect for late summer menus when peaches are ripe. 

Steps

1. Prepare 4 three-inch tarte pans by spraying with nonstick spray

2. Place 1/2 cup granulated sugar in heavy-bottomed saucepan.

3. Place over medium heat until sugar begins to caramelize.

4. Swirl to redistribute and incorporate the caramelized sugar with the dry sugar until caramelized and smooth.

5. Pour onto tray lined with parchment paper and cool completely.

6. Break dry caramel into pieces and grind in food processor. (Alternatively, you can pour the caramel directly into tarte pans).

7. Sprinkle a scant Tbsp. of dry caramel on bottom of each pan.

8. For the filling: Caramelize onions and fennel together in a heavy saute pan with olive oil and a Tbsp. of butter. Sprinkle with fresh thyme leaves.

9. Cut peaches into thick wedges and place on the caramel in a circular design.

10. Top with the goat cheese, then add caramelized fennel and onions. Lastly, add the puff pastry dough (steps below for dough)

11. For the puff pastry dough: Pull chilled dough from refrigerator, and with a 3 1/2" round cookie cutter, biscuit cutter or ring mold, cut out 4 circles. Place pastry circles on top of tartes. It should not hang over the rim of the tarte pan. Bake at 375°F until puffed and golden, about 12-15 minutes. 

Tips

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.