Stone Fruit and Goat Cheese Tart

Instructions

1. The first thing you want to do here is gather your ingredients and preheat your oven (400°) and grill (Medium High). This tart comes together quickly and you are using your grill and your oven so being organized will make this simple assembly a breeze. 
2. Spray your grill with some non stick spray. Carefully place the peach slices on the grill plate so they do not fall between the slates. Grill them for about 2 – 3 Minutes a side. They should have a nice char mark and begin to soften. Once grilled, set aside. 
3. Remove your Tart shell from the package and roll out on a parchment lined rimmed baking sheet. It should be a nice square. Using a sharp tipped knife, score the the edge of the tart to make a crust. Give yourself 1/2 an inch for the crust, and draw a straight line on each side cutting just halfway through the dough. This will form a square inside the square edge. You don’t want to cut it all the way for what your doing is giving the crust the ability to form. It will puff up in the area you’re tracing creating an edge much like a pizza crust. 
4. Using a fork, prick the dough randomly inside the square you just drew. 4 or five times should do the trick. This prevents the puff pastry dough from puffing up under your filling. 
5. Using a pastry brush, brush some olive oil over the dough centre and then scatter a pinch of Maldon salt over top. 
6. Assemble the pastry by laying out the peaches evenly over the tart centre going right up to your cut lines. Dollop the goats cheese randomly around the peaches. Sprinkle the (drained) pickled shallots on top of the goats cheese and peach assembly. 
7. Bake the tart in the oven for 20 – 25 minutes until the edges are golden brown and have risen nicely. The centre should have risen slightly too around the peaches and goats cheese.
8. Remove the tart from the oven and now scatter your greens and edible flowers over top. Grind a nice cracked pepper over the tart, a sprinkle of Maldon salt, and a drizzle of olive oil.  Cut into four servings and serve.