Description
- A delicious and elegant Peach Brie Pastry Tarts recipe: flaky puff pastry tarts with juicy peaches, creamy melted Brie, and a flavorful peppered rosemary honey drizzle. A perfect 30-minute treat.
Ingredients
Scale
-
- 2 tablespoons extra virgin olive oil
-
- 2–3 medium shallots, thinly sliced
-
- 2 tablespoons apple cider vinegar
-
- Kosher salt and freshly ground black pepper
-
- 2 sheets frozen puff pastry, thawed
-
- 1 (8 oz) wheel of Brie, sliced (leave rind on)
-
- 1/4 cup fresh basil, chopped
-
- 3 ripe peaches, thinly sliced
-
- 1 egg, beaten (for brushing)
-
- 1/3 cup honey
-
- 2 tablespoons fresh rosemary, finely chopped
Instructions
- Prep oven and baking sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Caramelize shallots: Heat olive oil in a skillet over medium heat. Add shallots and sauté for 2–3 minutes until soft. Stir in the apple cider vinegar and cook for another 1–2 minutes until lightly caramelized. Season with salt and pepper.
- Shape the pastry squares: Cut each sheet of thawed puff pastry into 4 squares (for 8 total). Arrange on the baking sheet. Lightly score a border around each square (about ¼ inch from the edge).
- Assemble the tarts: Spoon a little shallot mixture into the center of each square. Add a slice or two of Brie, a sprinkle of basil, and arrange peach slices on top. Press the peaches gently into the cheese to help them stay in place.
- Finish edges & bake: Fold or tuck in the edges of the pastry slightly. Brush the edges with beaten egg and crack a bit of black pepper over the top. Bake for 15–20 minutes, or until the pastry is puffed and golden brown.
- Make the honey drizzle: While the tarts bake, stir the honey, chopped rosemary, and a pinch of black pepper together in a small bowl.
- Serve: Once out of the oven, let tarts cool slightly. Drizzle generously with the rosemary honey just before serving.
Notes
- Puff Pastry: Keep puff pastry cold until you’re ready to use it. This helps it puff up beautifully and makes it easier to handle.
- Peach Slicing: Use ripe but firm peaches so they hold their shape. Slice them thinly so they cook through quickly.
- Shallot Caramelization: Don’t rush this step. The apple cider vinegar helps to create a deep, rich, and balanced flavor.
- Cheese Choice: Brie melts beautifully, but you can also use Camembert, or even a soft goat cheese for a tangier flavor.
- Serving Fresh: These tarts are best served warm, so the Brie is gooey and the honey drizzle is glistening.
- Prep Time: Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking, Sautéing
- Cuisine: European Fusion
Nutrition
- Serving Size: 1 tart (1/12 of recipe)
- Calories: ~452 kcal
- Sugar: ~ 14‑18 g (includes natural sugars from peaches + honey)
- Sodium: ~ 200‑250 mg (depends on salt used and the pastry & cheese content)
- Fat: ~ 28‑32 g
- Saturated Fat: ~ 12‑14 g
- Unsaturated Fat: ~14‑18 g (monounsaturated + polyunsaturated)
- Trans Fat: ~ 0.5 g or less
- Carbohydrates: ~ 35‑40 g
- Fiber: ~ 1‑2 g
- Protein: ~ 7‑9 g
- Cholesterol: ~ 40‑60 mg
Keywords: Peach Brie Tarts, Puff Pastry Tarts, Brie Tart, Peach Dessert, Savory Tart, Appetizer Tarts, Easy Dessert, Rosemary Honey, Sweet Savory, Fruit Tart