Peach Brie Pastry Tarts Honey (Print-Friendly Format)
Flaky pastry with creamy brie, sweet peaches, and herby honey for a simple sweet-savory treat.
# Required Ingredients:
→ Pastry
01 -
2 sheets frozen puff pastry, thawed
→ Vegetables and fruit
02 -
2 tablespoons extra virgin olive oil
03 -
2–3 medium shallots, thinly sliced
04 -
3 peaches, sliced
→ Cheese
05 -
1 wheel Brie cheese (approximately 225 g), cut into 8–10 slices, rind left on
→ Herbs
06 -
1/4 cup fresh basil, chopped
07 -
2 tablespoons fresh rosemary, chopped
→ Other
08 -
2 tablespoons apple cider vinegar
09 -
Kosher salt, to taste
10 -
Freshly ground black pepper, to taste
11 -
1 egg, beaten
12 -
1/3 cup honey
# How to Make It:
01 -
Preheat oven to 220°C. Line a baking sheet with parchment paper.
02 -
Heat olive oil in a skillet over medium heat. When shimmering, add sliced shallots and cook, stirring, until fragrant, about 2–3 minutes. Stir in apple cider vinegar and cook for 1–2 more minutes until the shallots are caramelized. Season with salt and pepper.
03 -
Cut each sheet of puff pastry into four squares, making eight squares total. Arrange on the prepared baking sheet.
04 -
Spread a small spoonful of caramelized shallots onto each pastry square, leaving a 0.5 cm border. Top with slices of Brie, sprinkle with chopped basil, and arrange peach slices over the cheese, pressing lightly to adhere. Drizzle lightly with olive oil and season with salt and black pepper.
05 -
Fold pastry edges inward slightly to form a border. Brush the edges with beaten egg and sprinkle with black pepper.
06 -
Transfer to oven and bake 15–20 minutes, until pastry is golden and cheese is melted.
07 -
Mix honey with chopped rosemary and a generous pinch of black pepper. Once tarts are out of the oven, drizzle them with the peppered rosemary honey before serving.
# Additional Information:
01 -
Ensure puff pastry is well-chilled for best rise and crispness.
02 -
Peach variety may affect sweetness and juiciness; choose ripe but firm fruit for optimal results.