Recipe will make two 9 inch tarts.

16 oz Indiana Kitchen Natural Hardwood Smoked Bacon
1/4 cup Eisele’s honey
5 oz Traders Point Creamery low fat vanilla yogurt
1/4 cup peach wine
8 oz Risin’ Creek Creamery goat cheese
7 oz dill Havarti cheese
4 oz smoked gouda cheese
2 oz Antonella formaggio, garlic, chive, spring dill cheese
2 ripe peaches
1/2 cup heavy cream
1 large egg
2 egg yolks
2 ready made pie crusts

Preheat oven to 400 degrees.  Line 2 9-inch spring pans with parchment paper.  Align the pie crust on the bottom and up the sides.  Line the pie crust with parchment paper and fill with beans or weights.  Bake for 20 minutes, drop temperature in oven to 325 degrees and remove beans or weights from the pie crust, bake the crust again for 10-12 minutes, or until brown.

Cut bacon into 1/2 inch strips, cook in skillet until almost crisp.  Add 1/ cup honey to bacon and cook a little longer.  Drain bacon on paper towels.

Drop peaches in hot water, then remove the skin.  Cut peaches into 1/2 inch slices, head 1/4 cup peach wine in skillet until steaming.  Add peaches and saute.

In food processor using a plastic blade, cut cheeses into small chunks.  Process in 15 second intervals combining all the cheeses.  Add the egg and egg yolks one at a time, process until well combined.  Add the yogurt and heavy cream.  Process until mixture is very smooth.

Arrange sautéed peaches around the bottom of the crust.  Add candied bacon around the peaches.  Pour custard around the peaches and bacon.  Bake until custard is just set, about 35 minutes.  Cool on wire rack, then remove from spring form pan.