I think I’ve mentioned several times at this point how much I dislike summer – how the heat, humidity and endless onslaught of mosquitoes come with no upsides and how I feel my summer-loving friends are out of their minds. That being said, I’m only human, so every year, when I see that peaches are back, I am forced to take back all of my summer slander. And I’m more than happy to eat my words as long as I am washing them down with Chilton County peaches.

Early into spring, I was worried about the beloved peaches’ fate for the year, as I read headlines about our late-March freeze devastating a lot of farmers’ early-season varieties. Luckily, the mid- and late-season crops seem to have been spared! So now, I find myself intuitively pulling over, as if taken over by a higher power, whenever I see someone selling peaches off Highway 45. Recently, I’ve seen reports that peach farmers are facing even more setbacks, as the heavy rains we’ve been getting have made it difficult to harvest on schedule. So this year’s peach season has turned out to be a prime example of the classic Southern adage: “Get ’em while the gettin’s good, y’all!”

After all that had to happen for these peaches to make it into my kitchen this year, I felt compelled to not let one bit of them go to waste. We all have a plethora of different recipes for how to enjoy peaches as a dessert, but if I was going to use these peaches up completely, I needed to also find creative ways to enjoy them in a savory form!

I knew I could whip up a simple peach salad easily enough, but when I opened my freezer and saw I had a puff pastry sheet hiding behind my summer popsicle supply, my mind went right to peach tart! To make this a savory tart instead of a dessert tart, I grabbed some garlic-and-herb goat cheese, hot honey, arugula and balsamic glaze, and within minutes, I had what was sure to be a delicious, impromptu summer dinner baking in the oven.

The hardest part of this recipe is really just waiting for the puff pastry to thaw out, but if you let it sit on the porch or a sunny windowsill for 10 to 15 minutes while the oven preheats, it won’t take long – let that summer heat work for you! Outside of that, all you have to do is slice up a few peaches and whip together the goat cheese and hot honey in your mixer for a few minutes, and the tart is essentially done. Just roll out the pastry a bit, spread the cheese layer over the top, scatter the peaches and then brush the edges with a quick egg wash before baking. Once it’s nicely browned, it’s finished – just sprinkle arugula on top and drizzle it with balsamic glaze and more hot honey and enjoy. This goes great with a fresh side salad and a crisp glass of white wine or, if you’re feeling especially on theme, a tall glass of peach iced tea.

As a planner, I don’t always leave a lot of space in my life for spontaneous moments (such as pulling over and buying 10 pounds of peaches and then coming home and making one of the best dinners I’ve had in a while), but I do think that leaving room for that spontaneity is part of the magic of summer. Summer is about taking what comes, as it comes, and enjoying every bit of it because, despite how endless it can feel when we are enduring the sweltering heat, it is ultimately fleeting – there’s a metaphor for life somewhere in there! I hope you all leave space for some unexpected moments this summer, and I really hope you all get to enjoy some Chilton County peaches along the way.

SAVORY PEACH TART

Ingredients:
1 puff pastry sheet
1 egg, plus 1 teaspoon water
4 ounces garlic-and-herb goat cheese
2 tablespoons hot honey, divided
2 peaches, sliced
1 cup arugula
2 to 3 tablespoons balsamic glaze
Black pepper and flaky sea salt

Directions:
■ Preheat the oven to 350 degrees and, while the oven preheats, allow the puff pastry to thaw in a warm place.
■ While the oven preheats, whip the garlic-and-herb goat cheese and 1 tablespoon hot honey together on medium-high speed until combined and softened.
■ Wash and slice the peaches. You don’t want them to be too thin, but thin enough to soften while baking, about 1/4 inch thick.
■ When the oven is ready and the pastry is thawed, lightly flour a clean surface and a rolling pin and roll out the puff pastry slightly. Transfer it to a parchment-lined baking sheet.
■ Dollop the goat cheese mixture evenly around the pastry and carefully spread it into a thin, even layer, leaving about 1 inch of space around the perimeter.
■ Arrange the sliced peaches on top of the goat cheese mixture.
■ Fold the perimeter slightly over to make a raised edge and crimp the edges with a fork. Combine the egg and water to make a quick egg wash and brush it over all of the exposed pastry.
■ Bake for 35 to 45 minutes, until the peaches have softened, the cheese mixture has set and the edges are golden brown.
■ To finish, scatter arugula over the top. Add a few generous cracks of black pepper, a sprinkle of flaky sea salt, and drizzle with the remaining hot honey and balsamic glaze.
■ Slice and enjoy!

Kristin is a Columbus local and a graduate of MUW’s Culinary Arts Program. She lives downtown with her husband Jon and her naughty cat Sokka. In her free time she enjoys baking, making stained glass art and hanging out with her friends. If you see her in town, say hi!

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