Rustic Goat Cheese Tart with Plums

from Georgeanne Brennan's cooking class "Provence in California"
via Judy Gray

serves 6

one 12 by 14-inch sheet frozen puff pastry, thawed
3 ounces soft goat cheese
1/2 cup plus 1 tablespoon sugar, divided
l egg
1 tablespoon heavy cream
8 plums, pitted and sliced

Preheat oven to 375 degrees.

On a floured work surface, spread open the puff pastry sheet, if folded. Roll to a scant 1/4 inch thick. Push pastry into tart pan and pinch edges up to form a 1/2-inch rim. Place in the freezer and chill 15 minutes to firm edges (or refrigerate for 1 hour).

In a bowl, whisk together the goat cheese, 1/2 cup of the sugar, the egg and the cream until a smooth paste is formed. Spread it evenly over the pastry. Arrange the plum slices cut side down in a concentric circle on top. Sprinkle 2 tablespoons of sugar evenly over the plums.

Bake until the pastry is puffed and browned and the plums are soft and slightly golden, about 30 minutes. Remove from the oven, cover loosely with aluminum foil, and let stand for 10 minutes.

Can be served warm or room temperature. This tart can be made with other summer fruit such as apricots, peaches or nectarines, and served with vanilla ice cream. Delicious.