Here’s a simple, delicious way to make quick Peach Tarts. Ripe peaches with goat cheese, honey, and black pepper on a flaky pastry shell. Fresh Peach Tarts are a quick treat, but one you’ll want over and over again.
Everyone knows the old Don Quixote line, “Where one door is shut another is opened.” It’s one of those lines you hear so often that it starts to feel trite, despite its wisdom. Recently, as I was staring down a hallway of doors slammed shut, I found myself contemplating that silly old maxim and realizing just how true it is.
Doors do close in our lives and sometimes they close with great pain and heartbreak. However, I’ve noticed over the past few years of my life that so many of the experiences that have caused the most despair have also opened doors to hope and blessings and strength that I might not have discovered otherwise.
It’s like Robert Browning Hamilton’s lines,
I walked a mile with Pleasure/She Chattered all the way/But left me none the wiser/For all she had to say.
I walked a mile with Sorrow/And ne’er a word said she/But oh the things I learned from her/When Sorrow walked with me!
Some days I do feel as though I am becoming more and more the person I am meant to be. Some days I feel the blessings of closed doors and open windows. Some days I feel like I really am picking up some wisdom here and there, even as I walk the path with Sorrow.
There are Peach Tarts with Goat Cheese and Honey for all the other days.
I don’t want to sound like a cheesy motivational speaker. I realize I am toeing that line. It’s just that some nights I am up all hours worrying about the future, replaying lies and betrayals, feeling weak and uncertain, wondering if I’ll make it to the other side.
And then, as I learn more, and understand more, and become a little more accepting, there are many more mornings that I wake up knowing that I am brave, and strong, and capable. I know with certainty that you can plant flowers in fields of weeds, that you can see the stars in the darkness, that clouds really do have silver linings.
I know that there is a lot to be said for delicious peach tarts in the middle of a bad mood, or a bad day, or a bad year.
So, at the risk of crossing the cheesy line, I have to tell you all of this. I have to tell you that I believe. I believe in the higher wisdom of closed doors and the blessings that come with weeds and thorns. I believe that the trials we have to endure can make us stronger and kinder and in the end, happier. I believe in hope, to carry us all to the other side.
- 1 sheet frozen puff pastry (14-oz), thawed
- 1 lb ripe, sweet peaches, pitted and cut into 1/2 inch wedges
- 4 oz goat cheese, softened
- 2 tablespoons honey
- freshly ground black pepper
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Cut pastry into six 4 inch squares and place on prepared baking sheet. Prick each square all over with a fork. Spread each square with a spoonful of goat cheese leaving a 1/2 inch border. Top each square with peaches. Season with a few grinds of black pepper.
- Bake for 20 to 25 minutes, rotating the pan halfway through, or until the pastry is puffed and golden and the peaches are soft. Drizzle with honey just before serving.
Adapted from Bon Appetit Magazine