Persmimmon, Goat's Cheese & Pecan Tart

This has become a favourite for weekend lunches or casual dinners – simple, delicious, & elegant. The pecan nuts can be swapped out for walnuts or hazelnuts. Drizzle with a little balsamic glaze before serving, for extra flavour.

Ingredients:

1sheet short crust pastry (or homemade if preferred)

1 small red onion, thinly sliced

2-3 ripe persimmons, thinly sliced

100 g soft goat’s cheese

¼ cup toasted pecans, roughly chopped

1-2 teaspoons olive oil

Fresh thyme leaves, removed from stems

method:

Pre heat oven to 200° C.                                                                                                             

Line a greased tart tin with the pastry and prick the base with a fork.

Lightly brush the pastry with olive oil, then layer with sliced red onion. Arrange the persimmon slices over the onion, dot with goat’s cheese, and sprinkle over pecans.          

Season to your taste with salt, pepper, and fresh thyme.

Bake for 25-30 minutes, until the pastry is golden and crisp, and the cheese is just slightly melted.

Serve warm as a starter, light lunch or side with a salad.

Recipe courtesy NZ Gardener 2026 Garden Diary