Weekends are a unique time for those of us who cook. If you’re toggled to conquer mode, you sail into the weekend with a project in mind: homemade sourdough, a complicated cake, or a dinner party. But it’s just as likely that even the most dedicated cooks wash up on the weekend’s shore, too tired from the week to do anything more than press the button for your two-year-old’s toaster waffle. Or maybe you’re like me, switching between the two modes like a child playing hopscotch. One minute slapping together quesadillas for a kid lunch, the next hand-rolling homemade gnocchi.
There is a different way, a middle way. It balances taste and time, effort and enjoyment. It relies on good tools and better shortcuts. And for me, it often starts with keeping a box of puff pastry in the freezer. Like every good shortcut, frozen puff pastry promises just enough ease to lure me into the kitchen, where the familiar cooking rhythms will take over. When I’m reminded that flaky, golden puff pastry is within easy reach, all sorts of possibilities open up, but my favorite is the simple tart. In September, when every plum is a chance to savor the last of the stone fruit before it slips away, the decision to go savory or sweet is easy.
Slice dark, glossy plums thinly. Roll out the pastry dough that you did not dedicate hours to making. Spend a few zen minutes artfully arranging the plum slices, finding your groove, and finding your way back to what you love about being in the kitchen. The cooking life is a long one. It’s good to catch your breath when you can—and then wade back in.
Simple Plum Tart
Serves 4–6
Ingredients:
1 sheet frozen puff pastry (half the package), thawed
1 ¼ lbs. red plums, pitted and sliced thinly
4 oz. cream cheese, softened
1 tsp. vanilla extract
¼ cup sugar
1 Tbsp. honey
2-3 sprigs of fresh thyme (optional)
Freshly ground black pepper
Kosher salt
Instructions:
- Preheat oven to 425°F. Line a baking sheet with parchment paper and place puff pastry sheet on it. Prick the pastry all over with a fork.
- Stir cream cheese, vanilla, sugar, and a pinch of salt until well-combined (use a handheld mixer to speed this process up, if desired). Spread evenly over the pastry sheet, leaving a ½-inch border around the edge.
- Place the plums tightly onto the cream cheese, overlapping the slices slightly. Drizzle with the honey and finish with a few grinds of fresh black pepper across the top of the tart. If desired, garnish with a few sprigs of fresh thyme before baking.
- Bake for 25–30 minutes, or until pastry is golden brown and puffed around the edges.
- Serve warm or at room temperature. Store any leftovers in the refrigerator.
Photography by Jivan Dave.
