Best-Ever Cantaloupe Pie

Best-Ever Cantaloupe Pie

Photo credit: © Eatwell101.comWho else wants some crisp cantaloupe delight? It’s already end of July and this recipe is a great reminder of how much summer has lovely offerings. If you’re looking for something different, here’s an excellent way to take advantage of summertime fruit. This cantaloupe and goat cheese pie does both starter and dessert, you can either serve it as a starter with a good smoked ham and arugula, or as a summery and refreshing dessert. This fresh, delicicous pie is just the perfect way to beat the heat!

Ingredients list for the goat cheese cantaloupe pie

For a large or two small pies: 

  • 2 very ripe cantaloupes
  • 2/3 lb (300g) of fresh goat cheese
  • 2 tablespoons olive oil
  • 1 pinch of salt
  • Few turns of pepper mill
  • 1 sheet, about 7 oz (200g) shortcrust pastry
  • 1/2 stick (50g) butter
  • 1/2 cup (100g) sugar
  • 4/5 cup (20cl) of Muscat wine, or any other sweet white wine
  • Pistachios and basil, for the topping

cantaloupe pie recipePhoto credit: © Eatwell101.com

Preparation: goat cheese cantaloupe Pie

1. I you feel like to make your own dough, read how to make the shortcrust pastry.

2. Pre-heat oven to 360°F (180°C). Spread the pastry on a tart pan, prick the bottom with a fork. Cover with baking paper and dried beans (or ceramic weight). Blind bake for 20 minutes until the dough gets slightly browned.

3. Meanwhile cut your cantaloupe in half and discard the seeds. Scoop out the pulp (a a melon baller or ice cream scoop works great for this). Book in a bowl and keep the juice.

4. Mix the goat cheese with the cantaloupe juice, olive oil, salt and pepper. You should obtain a smooth cream. Spread it evenly over the cooled pie shell.

5. In a large saucepan, melt the butter with the sugar and let caramelize slightly. Coat the cantaloupe balls quickly into the syrup. Drain and arrange on the pie.

6. Place the saucepan over high heat, add the Muscat wine and let reduce. Pour the Muscat syrup over the pie. Garnish with crushed pistachios and basil leaves. Let chill for a while and enjoy!.

The good wine pairing: Serve this lovely cantaloupe pie with the same sweet wine you used for the syrup.

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