Who else wants some crisp cantaloupe delight? It’s already the 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 can serve as both a starter and a dessert. You can serve it as a starter with a good smoked ham and arugula, or as a summery, refreshing dessert. This fresh, delicious pie is just the perfect way to beat the heat!
Table of Contents
Photo credit: © Eatwell101.com
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
Photo credit: © Eatwell101.com
Preparation: goat cheese cantaloupe Pie
1. If you feel like making 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, and prick the bottom with a fork. Cover with baking paper and dried beans (or ceramic weight). Blind-bake for 20 minutes, until the dough is slightly browned.
3. Meanwhile, cut your cantaloupe in half and discard the seeds. Scoop out the pulp (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 it caramelize slightly. Coat the cantaloupe balls quickly in the syrup. Drain and arrange on the pie.
6. Place the saucepan over high heat, add the Muscat wine, and let it reduce. Pour the Muscat syrup over the pie. Garnish with crushed pistachios and basil leaves. Let it 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.
Best-Ever Cantaloupe Pie
- 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
Instructions
- 1. If you feel like making 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, and prick the bottom with a fork. Cover with baking paper and dried beans (or ceramic weight). Blind-bake for 20 minutes, until the dough is slightly browned.
- 3. Meanwhile, cut your cantaloupe in half and discard the seeds. Scoop out the pulp (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 it caramelize slightly. Coat the cantaloupe balls quickly in the syrup. Drain and arrange on the pie.
- 6. Place the saucepan over high heat, add the Muscat wine, and let it reduce. Pour the Muscat syrup over the pie. Garnish with crushed pistachios and basil leaves. Let it chill for a while and enjoy!
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