The only thing better than a good recipe? When something’s so easy that you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the dishes and drinks you can make with your eyes closed.
When I have a surplus of seasonal fruit, I turn to frozen puff pastry. It doesn’t matter what I happen to be flush with—apples in the fall, cranberries around the holidays, citrus in February, strawberries in June—I’m turning it into a tart.
It’s easy as can be: Unfurl the pastry, top with fruit, bake until juicy, flaky, and golden brown. Served with a little powdered sugar dusted on top and a scoop of vanilla ice cream on the side, it’s a dead-simple dessert that never disappoints.
Even when I’ve made one too many dessert tarts—or I just want to use my farmers market bounty to make something that’s not so sweet—the puff pastry stays put: I just angle the tart in a savory direction, with the help of cheese and a little heat. Think apples, cheddar, and hot sauce, or cranberries, Brie, and hot honey.
Or my current favorite: peaches, goat cheese, and chili crisp, drizzled over the tart in bold red streaks. A scattering of scallions adds a fresh element, but you could easily leave this off if you don’t have any. Cheesy, spicy, jammy, and flaky, it might just become your go-to fruit recipe.
Here’s how to make a Chili Crisp Peach Tart:
Plop 8 oz. goat cheese in a bowl to come to room temp and preheat your oven to 400°F.
Unwrap one (14-oz.) package of thawed frozen puff pastry (preferably Dufour—the all-butter formulation can’t be beat) onto a rimmed baking sheet lined with parchment paper. Use a sharp knife to score a rectangle inside the pastry’s perimeter, 1″ from the edge on all sides, like you’re drawing a frame; be careful not to cut all the way through the pastry. Then prick the center of the pastry a few times with a fork. These two moves keep the center from rising too much by letting steam escape.
Season the soft goat cheese with salt and pepper; stir vigorously until smooth. Spread it across the pastry, staying within the scored boundaries. Top with 4–5 medium peaches (or nectarines), thinly sliced. Sprinkle lightly with salt. Bake until the crust is browned and puffed, about 35 minutes.
Allow the tart to cool until warm or room temp. Dot all over with your favorite chili crisp (I like Lao Gan Ma for its crunchy soybean bites), drizzle with extra-virgin olive oil, and top with thinly sliced scallions, if you have some around. Cut into squares and serve.