Fresh Peach and Goat Cheese Flan

This is a simple summer flan; the only cooking is sweet pastry case.

Basically the filling is 2 parts Nannygoat Junction Chevre  blended with 1 part whipped Porongurup Pure cream and topped with marinated peach slices.
This can be made with any fruit, Apricots, Nectarines, Strawberries, Blueberries, Raspberries or any combination, to suit your taste and availability in the market:

Pastry for a 20cm tart tin:  

(I use Maggie Beers Sour cream Pastry Recipe which is):

200g cold unsalted butter
250g Plain Flour
½ cup of Sour cream

For the Filling:

½ cup of Nannygoat Junction Goat Chevre Cheese
¼ cup of Porongurup Pure cream, whipped until soft peaks
4/5 fresh peaches, washed, stoned and sliced thickly
Fruit liqueur of choice


Blind bake your pastry shell. 

Remove Paper and weights to crisp for last 5 minutes
Thickly slice your fruit and marinate in your favourite liqueur
When pastry shell is cool, fill with gently creamed together cheese and cream and then top with fruit slices.  Ready to serve


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