Oh, I had thought about saving this for Thanksgiving – ever so briefly – but as soon as I saw this recipe in Huckleberry, I wanted to make it now, now, now.
And I had plenty of quince (or quinces, I am not really sure…!) although I also added in an apple to bring in a bit of natural sweetness since I reduced the sugar in the recipe a lot, as I tend to do.
This is not a difficult recipe to execute though it requires a bit of patience between the cooking, cooling, chilling, slicing, more chilling etc., but the end result is so worth it.
Tips: Use a soft, mild goat cheese that you will be able to spread more easily and evenly. Personally, I like the bit of tartness that it gives to the filling but, if you prefer, you could also sweeten the goat cheese mixture with a few teaspoons of honey.
Quince and apple goat cheese tart
(adapted from Huckleberry)
- 1 sheet puff pastry
- 6 cups water
- 1.5 cups raw sugar
- 1 vanilla bean, split and scraped
- pinch of salt
- 2 large quince, peeled
- 1 large apple, peeled
- 1 cup (about 220 g) of mild goat cheese
- 2 T creme fraiche
- 1 egg for egg wash
- 2 T unsalted butter
- vanilla sugar (optional)
1. Bring the water, sugar, vanilla, and salt to a boil in a pot over medium-high heat, stirring until the sugar dissolves. Reduce heat, add quince, cover, and simmer for about 30 minutes before adding the apple and cooking for 15-20 more minutes until fork tender.
Refrigerate the fruit and the syrup until completely cooled.
2. In a small bowl, mix together goat cheese (at room temp) and creme fraiche and set aside. You can add a few teaspoons of honey for sweetness here if you want.
3. Allow the pastry to come to room temperature before rolling it out on a lightly floured surface into a rectangle shape. The dough should be about 1/4 inch thick. Trim and transfer to a baking sheet lined with parchment paper.
4. Core and slice the quince and apples (I still think that using a melon baller is the easiest way to do this!) somewhat thinly. Keep the poaching liquid!
5. Spread the goat cheese mixture in the center of the dough, leaving a 3 inch border all around to fold the pastry later.
6. Gently dry the fruit with a paper towel before placing the quince and apples in alternating rows on top of the goat cheese mixture.
Brush the exposed dough with egg wash and fold over the filling along the edges.
Brush with more egg wash and sprinkle with vanilla or regular sugar. Dot the exposed filling with butter. Wrap well and freeze for 30 minutes to an hour before baking.
7. Preheat oven to 375F. Bake from frozen for about an hour until golden-brown. Right after taking out of the oven, brush both the dough and the filling generously with the poaching liquid/syrup.
Allow to cool and serve at room temperature.