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Persimmon and Chevre Tart
This wonderful tart of firm, sweet persimmons and salty, savory Redwood Hill's Chevre, makes a just-sweet-enough combination, perfect for a dessert or as part of a brunch buffet. The herbs, an integral part of this dish, enliven it and make it sparkle. This delicious combination of flavor and texture is balanced well by the sweetness and complexity of a good dessert wine.
Ingredients:
1 pound Fuyu persimons (if you use Hachiya type, use when soft, not mushy, & peel persimmons first)
1/2 teaspoon fresh lemon juice
1 (8- to 8-inch) partially baked pate sucre tart shell
2 teaspoons brown sugar (optional)
4 ounces Redwood Hill Farm Chevre (plain)
2 teaspoons minced fresh tarragon
2 teaspoons minced fresh basil
2 teaspoons minced fresh chives

Instructions:
Preheat the oven to 375°.
Cut each persimmon horizontally into 1/2-inch-thick slices. Toss with the lemon juice. Arrange in the tart shell in overlapping circles. If the fruit is not very sweet, sprinkle with brown sugar.
Bake for 15 minutes, until the fruit starts to cook but is still firm. Baking time will vary depending on the ripeness and thickness of the fruit. Remove the tart from the oven and sprinkle the cheese over the top.
Return to the oven and bake until the cheese softens and starts to brown, about 5 minutes longer. If desired, put the tart under the broiler to get more color.
Remove the tart and garnish with the chopoped herb mixture.
Serve warm or at room temperature. Refrigerate any leftovers.
Serves 6.

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