Brie and Peach Tart
This beautiful Brie and Peach Tart recipe, inspired by Half Baked Harvest is perfect for an appetizer, entree, or summery snack. Anchored by a flaky, buttery puff pastry, the fresh peaches pair perfectly with our Armagh Creamery Organic Brie-Style Cheese, salty prosciutto, and fresh basil. Savory and sweet, this light and easy summer meal is simple but delicious!
BRIE, PEACH, PROSCIUTTO AND BASIL TART RECIPE
PREP TIME
10 min (plus puff pastry thaw time)
COOK TIME
30 minutes
TOTAL TIME
40 minutes
INGREDIENTS
- 1 sheet frozen puff pastry, thawed
- ¼ cup pesto
- 1 (8-ounce) wheel of Doublin’ Down Brie-style cheese
- 2-3 ripe peaches thinly sliced
- extra virgin olive oil
- Kosher salt and freshly ground pepper
- 3 oz. thinly sliced proscuitto, torn
- *Balsamic glaze (store bought or see recipe below)
- Fresh basil leaves, for serving
BALSAMIC GLAZE
- ¼ cup balsamic vinegar
- 2-3 tbsp honey
INSTRUCTIONS
- Preheat the oven to 425*F. Line a rimmed baking sheet with parchment paper.
- With a rolling pin, gently roll puff pastry out to about ⅛” thickness and rectangular shape
- Bake until the pastry is golden and the prosciutto is crisp, 25-30 minutes
- Meanwhile, if making the balsamic reduction, whisk together the vinegar and honey. For a thicker glaze simmer over medium-low heat until bubbly and reduced by half.
- Remove the tart from the oven, top with more fresh peach slices (optional), fresh basil leaves and drizzle with the balsamic glaze
Armagh Creamery is a dairy and family farm producing farmstead organic yogurt and cheese in our on-site creamery in Dublin, Texas.
