Easy Balsamic Peach & Brie Tart
This easy balsamic peach and brie tart combines the sweetness of peaches, the creaminess of melted brie, and the savory crunch of crispy prosciutto on a flaky puff pastry base. Perfect for an appetizer or a light summertime dinner, it balances sweet, savory, and salty flavors effortlessly.
Equipment
- Rimmed baking sheet
- Parchment paper
- Fork
Ingredients
- 1 sheet frozen puff pastry thawed
- ⅓ cup lemon basil pesto or store-bought pesto
- 1 8-ounce wheel Brie cheese rind on and sliced into ⅛-inch slices
- 2 ripe peaches thinly sliced
- Extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 3 ounces thinly sliced prosciutto torn
- ¼ cup balsamic vinegar
- 2 to 3 tablespoons honey
- Fresh basil leaves for serving
- Seasonal Fruit Options: Substitute peaches with apples, cranberries, strawberries, or blueberries depending on the season. Omit prosciutto if using tart fruits like cranberries or blueberries.
Instructions
- Preheat the Oven: Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper.
- Prepare the Puff Pastry: Roll the puff pastry on a clean work surface to a ⅛-inch thickness and transfer it to the prepared baking sheet. Prick the pastry all over with a fork. Spread the pesto evenly over the dough, leaving a ½-inch border.
- Assemble the Tart: Arrange the brie slices and peach slices on top of the pesto. Drizzle lightly with olive oil, season with salt and pepper, and top with prosciutto. Sprinkle the edges of the dough with pepper for added flavor.
- Bake the Tart: Bake until the pastry is golden and crisp, and the prosciutto is slightly crispy, about 25 to 30 minutes.
- Prepare the Glaze: In a small bowl, whisk together the balsamic vinegar and honey.
- Add Finishing Touches: Remove the tart from the oven, drizzle with the honey-balsamic glaze, and garnish with fresh basil leaves. Cut into pieces and serve warm.
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