Ever have a combination of flavors that just make your taste buds sing? My taste buds were definitely singing with combination I came up with making the Peachy Rose Tarts. They are sweet, a bit cheesy and just the right amount of soft and doughy with crispy edges. Even better, they are the perfect recipe to make as we transition from summer to fall. The peaches in Southern California are ending their season and in their ripest form. Even though the temperatures are rising around here, I always welcome in fall during this time of year.
Baked Goods and Crisp Autumn Days
Being from the Midwest, these final months of the year, I crave the temperature to drop. Just enough to wear a light jacket and see your breath. In the crisp, cool weather, nothing beats a warm elixir or baked good. Thus, in honor of the seasons, baking has always been the tradition I can carry on while we are living on the coast. It’s a little bit warmer here, but I can reminisce about the smells and cool fall days eating these peachy rose tarts.
An Abundance of Peaches
We enjoy getting all of our produce from the farmers market and once I saw the peaches I couldn’t resist. Peaches are my favorite late summer fruit to enjoy, and I couldn’t believe that I haven’t had any all summer long. Queue in peachy rose tarts. They remind me of the sunsets living on the coast this time of year. The sunsets turn they sky bright pink, and yellow leaving us with the most stunning views. Nature always inspires me while creating art.
While the peaches were sitting on our countertops getting riper every second of the day. I knew I had to think of a recipe to make. Lately, I’ve been craving pie, but without wanting to make a whole pie. I needed something that wouldn’t take too long, because I didn’t want to have the oven ablaze.
I also wanted to work with rose this weekend, as it’s medicine always works well with the heart. Rose lifts up spirits and calls in joy to nourish our vibration. Also peach + rose is the most romantic combination and the light red hues of the rose add to the sunset vibe for this recipe.
I hope wherever you live that you enjoy making these peachy rose tarts! If peaches aren’t in season, feel free to switch out the peach for any fruit that is in season, such as apples or raspberries.
This recipe also has vegan options, and is fully gluten-free, dairy-free, and refined sugar-free. I would love to see your renditions of this recipe! Please share the photo with me in the comment section below or tag me on Instagram @mytinylagunakitchen.
This post is sponsored by Mountain Rose Herbs, but all opinions are my own. I love that Mountain Rose Herbs sources organic, sustainable and high-quality herbs, adaptogens, spices, and botanical products. They have always been my go-to source for herbs, adaptogens, oils, and household staples for our pantry. Thank you for supporting the brands that help to support and keep the blog going.
- 2 cups buckwheat flour
- 1/4 tsp baking powder
- 1/2 cup coconut shortening + 2 tablespoons*
- 1/4 cup plant-based milk
- 2 flax egg (1 flax egg = 3 tbsp of water w/ 1 tbsp of flax)
- pinch of vanilla bean powder
Peachy Rose Layer
- In a food processor, combine the buckwheat flour, stevia, salt, and baking powder.
- Slowly add the coconut shortening, the milk, & flax egg.
- Once a dough forms, remove it from the food processor, wrap in plastic wrap and place in the fridge for 2 hours.
- Preheat the oven to 350F.
- Lay down a floured parchment paper, the buckwheat dough, & added another parchment paper over to roll out.
- Change the parchment paper out often if it becomes too greasy.
- Use a long knife or pizza cutter to cut the dough into 4 rectangles.
- If the dough is very dry and breaks when pressing down, dip your fork into shortening before pressing. It also helps to hold fork slightly down & forward when pressing.
- Add the cheese, & sliced peaches.
- Drizzle with avocado oil.
- Bake in the oven for 15-17 minutes until golden.
- Take the rose petals off of the rosebuds, if you want a rose sprinkle effect put the rose petals in the food processor to make them smaller.
- Enjoy right away or store in an airtight container for up to a week in the fridge.
- If you aren’t vegan you can use any ricotta, or cheese that you would like to sub out.
- If you are not vegan you can use regular eggs in place of flax eggs.
- If you do use the flax eggs, the recipe will be more fragile compared to using eggs, but equally delicious.
- Instead of coconut shortening, you can use vegan butter or regular butter that you prefer.
Amount Per Serving: Total Fat: 7.9gCholesterol: 0mgSodium: 19mgCarbohydrates: 51.3gSugar: 8.4gProtein: 9.4g