Peachy Keen! It’s a Peach and Thyme Tart with Great Gatsby on the side.

I mentioned last post that a friend of my youngest son had brought us about 12 luscious peaches.  We quickly put them to good use.  The first meal was a peach salad with thyme and blue cheese and steak and pecans.  It was delicious.

Yes!Chef! said we had to make a dessert with some of the peaches, so I found a very interesting tart from the same link I gave in the last post.  This recipe looked so interesting, that I couldn’t resist.  And I still had peaches left over.

I am still spending time in Tahoe with Obie T. Dogg.  Yes!Chef! comes up on the weekend and cooks for me and Obie T.  So, when he is up here, we try to do things together because…well, we enjoy being together.  His cooking is only part of the reason we have been together for 30 years.

A couple of weeks ago the Tallac Historic Site had a Great Gatsby Festival, so Y!C! and I decided to drop by because it was close by and free.  We like both of those things.

It was a fun time.  The weather was beautiful and all the participants were dressed up in 1920’s fashions.  The entertainment was a ukelele band with kazoos and a 12 year old flapper dancer.  I took a little video of her and you can see it here, if you like.  And they had a giant rummage sale in the middle of the event where you could buy period clothing, jewelry, hats, etc.

They had a bunch of old cars and motorcycles on premises, too.

There was also a Speak Easy where you could get some beer or hard lemonade.  There was even a little slot in the door where you had to give a password in order to get in.  The proprietor of the Speak Easy was happy to have her picture taken as long as I didn’t divulge her whereabouts to the coppers (translation:  policemen, in gangster talk.)

There was also an old boat (not the original) in the boathouse.  Yes!Chef! was particularly interested in this old building.  I don’t know if I’ve mentioned it before, but Yes!Chef! loves to explore historical places.  He is fascinated with how people use to live in the past.  So, it works out well for both of us.  I like to take the pictures and he doesn’t mind waiting around for me to take the pictures because he can wander around and look at all the interesting historical things.

Back to the recipe.

As I mentioned, I found this recipe on the Brown-Eyed Baker Blog:  50 of the Best Peach Recipes.  This one is called Peach and Thyme Polenta Tart, which can be found here on the wonderful The Kitchn blog.

I didn’t have a tart pan with a removable bottom, so I thought I would use one of my charming old pie plates.  I would strongly recommend sticking with the recipe and using a tart pan because it was very difficult to get the pieces out of the pan once it was cut.

But the peaches looked so pretty in my pan.

If you look close you can see the little specks of the lovely polenta.  The polenta really adds quite a bit of crunchy texture.

After you pour in the custard, you top the whole thing off with a crunchy polenta and sugar topping.

The recipe, itself, was not difficult.  But because of the chilling time and other things required in the recipe, it took me several hours to get it in the oven.

Once it was done, though, I was glad I made it.  Yes!Chef! thought the dessert was quite tasty.

Here’s the place you can find the recipe.

Peach and Thyme Polenta Tart

I have to say that I really like the flavor of peaches with thyme.  In fact, I like it so much that I’ve decided to make some peach and thyme gelato because we still have some peaches left.  I better make it quick before I eat the remaining peaches raw (with a little whipped cream).

Before I leave, I’ll give you a Lake Tahoe send off with pictures of a walk that Obie T. Dogg and I took a few weeks ago at Emerald Bay.  Even Obie was impressed with the sight.

If you have never been to Emerald Bay, it is reason enough to visit Lake Tahoe.

Enjoy!