Nectarine, Thyme & Cheese Tart

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What to do with the creamy, pharmacy decadent Supreme cheese that Ile de France sent me last month? I thought of a million things. Creamy pasta sauce, intense wild mushroom risotto, another decadent sandwich. But then I had a better idea. Why not top a sheet of puff pastry with nectarines, Supreme and thyme? A simple and pretty hors d’ouevre.

So that’s exactly what I did. And it was absolutely, ridiculously delicious. The nectarines were just the right amount sweet and tart. They melted in the oven coating the puff pasty and acted as a nice counterpart to the creamy Supreme. Sprinkled with fresh thyme and a little flaky sea salt, this was just about one of the best appetizers I’ve made in awhile. It was easy, impressive and delicious.

There’s no better appetizer than fruit and cheese, unless it’s fruit, cheese and puff pastry. Mmmmm!

Nectarine, Thyme & Cheese Tart
You can either make a large one as I’ve done, or use a round pastry or cookie cutter to cut the dough into rounds for individual-sized tarts.

14 oz. puff pastry dough (I love Dafour brand, but it’s pricey)
2 large nectarines, thinly sliced
7 oz. Supreme Cheese (I used Ile de France)
2 tbsp. fresh thyme leaves
1 tsp. coarse or flaky sea salt

Preheat your oven to 375°. Stretch the puff pasty out on a large, greased cookie sheet. Place the nectarine slices onto the pastry, covering it as evenly as possible. Repeat with the cheese.

Bake for 30 minutes or until the pasty is cooked through and browned. Remove from oven and sprinkle evenly with the fresh thyme and salt.

Let cool for 10 minutes, then cut into small squares and serve immediately.

Makes 10-12 hors d’ouevre or appetizer-sized portions.