A sweet and savory peach puff pastry tart baked with brie and prosciutto then drizzled in honey and a syrupy balsamic reduction. Its simple and totally amazing.
Sometimes the simplest things are just the best. This peach tart is one of those wonderful things. Slightly cheesy with the perfect balance of sweet and salty and that fabulous crunch from the puff pastry.
It’s the perfect appetizer for sooooo many occasions as it fits right in at a fancy dinner party or a casual bbq just the same.
Why We Love this Peach Puff Pastry Tart
Let me count the ways:
- you can make it well ahead of time (even up to two days) and then just bake before serving – huge time and effort saver
- It’s SO quick and easy. It takes only a few minutes to throw together and 12 minutes to bake.
- There are only a few ingredients
- The taste is out of this world!
This brie tart will literally disappear 5 seconds after you put it down and whoever is lucky enough to get a piece will want more. So you had better make two. And invite us over!
When Debbie and I first made this, we fell in love instantly. And we are not the only ones! The same kinda thing has happened every time this peach puff pastry tart has been placed on a table. I’m not kidding when I say you better make two!
Ingredients and Substitutions
- Store-bought puff pastry is so much easier. But if you want to try to make it yourself, try this recipe.
- If you can find pre-rolled sheets of puff pastry then buy them! It makes this appetizer even easier to make!
Peaches:
- fresh is best, but if peaches are out of season, you can use frozen peaches. If you use frozen, make sure to thaw them and let them drain till they are not so wet.
- there are no substitutions for this one. The prosciutto is the savory part of this peach tart so don’t skip it. I guess you could use bacon, but it still won’t be the same…
Brie:
- brie or camembert work best for this appetizer
- in a pinch, I think buratta or fresh mozzarella would work ok as a substitution.
- balsamic reduction is easy to find at most grocery stores, but you can also make your own pretty easy by adding 1 cup of balsamic vinegar to a small pot and bringing it to a simmer, then simmer till it is reduced by half or more to a thicker syrup.
- you can use whatever honey you have on hand, but our favorite is wildflower or clover honey.
How to Make This Peach Puff Pastry Tart
This brie and peach puff pastry tart is so dang easy to make. You don’t even have to peel the peaches.
This recipe makes 4 puff pastry tarts. Trust us, they will all get eaten!
- Cut the peaches in half, take out the pit and then cut into 1/4 inch slices. Set these aside for a min.
- Preheat your oven to 350 degrees.
- Split the puff pastry in the box in half. Sprinkle a surface with a little flour and roll out the puff pastry into a rectangle approx 11 x 7 inches then take a sharp knife and cut the rectangle in half lengthwise. Pick up the pastry and place it on a parchment lined baking tray. Repeat with the second half of puff pastry. Using the knife, score the edges of the each puff pastry rectangle about 1/2 an inch from the edge all the way around.
- Cut a round of brie in half and then cut off all the wax edges (unless you like to eat that part). I don’t like it so I cut it ALL off. Cut the cheese into 1/4 inch thick slices.
- First lay the brie on the tart evenly spaced. Don’t cover the whole pastry, leave some room in between slices. The brie will melt.
- Next lay the peach slices on the brie and follow with chunks of the prosciutto. Just tear the prosciutto slices up with you hands and place on the tart. Drizzle 1 tbsp the honey on top of each tart and throw it in the oven for 12 mins or until the edges are nice and puffed and browned.
- Remove the tart from the oven, drizzle with 1 more tbsp of honey and 1 tbsp of the balsamic reduction on each tart. Cut into pieces and serve right away.
Pro Tip
- Make sure your brie is really cold when you slice it up. If you don’t it will be all gooey. You can even throw it in the freezer for 10 mins before you slice it.
This peach tart is also so pretty! I just love the way it looks, especially when its glistening with honey and that drizzle of balsamic. Perfect for entertaining as an appetizer or maybe a date night with your hunny…
Recommended Tools for this Puff Pastry Tart
- Silicone Baking Mats – these are so awesome and versatile! We often use parchment paper, but these work the same and are reusable.
- Parchment Paper – we like to have this on hand as well.
- Baking Trays – we love these heavy duty trays with the sides that come up a little. They come in handy for these tarts as well as anything else that goes in the oven.
Now you are set!
If you’ve tried this peach puff pastry tart recipe then don’t forget to rate the recipe and let us know how it turned out in the comments below. We love hearing from you!
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Peach, Prosciutto & Brie Puff Pastry Tart
A sweet and savory puff pastry tart baked with peaches, brie and prosciutto then drizzled in honey and a syrupy balsamic reduction. Its simple and amazing.
Print Pin RateServings: 4 tarts
Calories: 267kcal
Ingredients
- 1 package puff pastry
- 3 peaches
- 6 pieces prosciutto
- 1 medium round of brie (at least 6 inches across)
- 8 tbsp honey
- 4 tbsp balsamic reduction
Instructions
- Cut the peaches in half, take out the pit and then cut into 1/4 inch slices. Set aside.
- Preheat your oven to 350 degrees.
- Split the puff pastry in the box in half. Sprinkle a surface with a little flour and roll out the puff pastry into a rectangle approx 11 x 7 inches then take a sharp knife and cut the rectangle in half lengthwise. Pick up the pastry and place it on a parchment lined baking tray. Repeat with the second half of puff pastry. (trust me, you will want four of these). Using the knife, score the edges of the puff pastry about 1/2 an inch from the edge all the way around.
- Cut the round of brie in half and then cut off all the wax around the edges (unless you like to eat that part). Cut the cheese into 1/4 inch thick slices. First lay the brie on the tart evenly spaced. Don't cover the whole pastry, leave some room in between slices.
- Next lay the peach slices on the brie and follow with chunks of the prosciutto. Just tear the proscuitto slices up with you hands and place on the tart. Drizzle 1 tbsp the honey on top of each tart and throw it in the oven for 12 mins or until the edges are nice and puffed and browned.
- Remove the tart from the oven, drizzle with 1 more tbsp of honey and 1 tbsp of the balsamic reduction on each tart. Cut into pieces and serve right away.
Notes
If you choose to make all 4 tarts, I would bake two at a time unless you are serving more than 8 people.
Nutrition
Serving: 0.25tart | Calories: 267kcal | Carbohydrates: 27g | Protein: 5.5g | Fat: 15.75g | Saturated Fat: 5g
Anita says
This sounds delish! What could be substituted for the proscuitto for vegetarians?
Julie and Debbie says
Hmmmm… Hadn’t thought of that. Maybe you could try coconut bacon. Have you tried that? Its got that salty smoky taste to it and its pretty damn good on its own so I bet it would work on this tart.
Pam says
Do you end up with 2 tarts, or do you layer the puff pastry? This looks great!
Julie & Debbie says
Oh sorry if the recipe wasnt clear… You end up with two tarts. 🙂
lisa says
Just made this with thinly sliced pears and proscuitto this morning for a brunch, I hosted. Fabulous! However, I would recommend lining the cookie sheet with parchment paper before baking it. It makes clean up a breeze. Yummy.
Julie & Debbie says
SO happy to hear you loved this. Its definitely one of our favorites, though I havent tried it with pears and Im sure it was equally amazing. We always use parchment paper as well and I have updated the recipe, thanks for reminding me.
Amanda Smith says
I tried this recipe and reviewed it on my website here: http://www.testingforthebestthing.com/prosciutto-brie-tart/ I made a few tweaks that you might wanna check out!
Thanks for this great recipe, Julie & Debbie! 🙂
Julie & Debbie says
Your version looked good too! Cantaloupe sounds like it would be pretty tasty!
Kim says
This was fantastic! I wish I would have made more, literally gone in 5 minutes! Everyone commented on how “fancy” it looked and I kept thinking how easy it was.
Julie & Debbie says
Ha! Thats exactly what happens at my house lol.
Barb says
This looks so good! Do you you could use phyllo pastry?
Julie & Debbie says
Ya you could sure try… Its going to be quite a bit crispier tho and it might fall apart. Let us know if you try it!
Emily says
Could I make this ahead of time at home and bring it to a cocktail party (say 20 min later?)
Julie & Debbie says
Yes! It travels well. You can either serve it cooled or pop it in the oven to warm it up a tad before serving at your friends place.
Mary L Silva says
How could I use frozen peaches in place of the fresh peaches? I want to make it for Thanksgiving but fresh peaches in Hawaii are not good.
Julie & Debbie says
I think you could… I would just thaw them and then try to take off as much moisture as you can so they don’t get the tart soggy. Let us know how it works out!
Sheri says
I’m confused…after you roll to 11 X 7, cut it in half lengthwise, you end up with 2, 3.5 X 11 tarts?? You are using only half of the puff pastry in the package??
Looks delicious!!! Can’t wait to try it
Julie & Debbie says
I can see how it might be confusing. We used all the puff pastry. Roll out one half in a big rectangle, cut that in half and then do the same with the other half of the puff pastry. Ive updated the recipe a bit so hopefully it will be more clear 🙂 The size of the tart doesn’t matter much either. Just roll it out!
dee says
Hi guys, tried this tonight, the flavours are beautiful together. I had some fails, would love your help
My puff pastry didn’t start to brown or puff until about 20 mins, any idea why?
I left the Brie at room temp and diet was a mess to cut – di you slice yours cold?
Would really appreciate your input.
Thx
Dawn
Julie & Debbie says
Hi Dawn, yes its best to cut brie cold. Im going to update the recipe to say so. Thanks for pointing that out. Also, its possible that your oven doesn’t get as hot as mine. Sometimes ovens vary in temperature. You could try upping the temperature slightly. Hope that helps!
Barb says
so does the ingredients make 2 or 4 tarts
Julie & Debbie says
HI Barb, the recipe will make 4 tarts.
Linda Jordan says
What do you mean by “score”
“Using the knife, score the edges of the puff pastry about 1/2 an inch from the edge all the way around.”
Julie & Debbie says
Hi Linda, scoring is when you use a knife to cut into something, but not all the way through. So for this puff pastry, you would make a cut mark around the edge of your rectangle, but don’t cut all the way through. This makes the pastry puff up on the edges without messing up your toppings 🙂
Emily says
How do you make the balsamic reduction?
Julie & Debbie says
We bought ours and you can buy a balsamic reduction at most grocery stores. However, you can also make your own by simply bringing some balsamic vinegar to a simmer and reducing until its thicker and syrupy.
Karen says
Hi girls, after reading comments I’m still confused…..the entire recipe is for 4 tarts? We divide the 3 sliced peaches, 6 pieces of prosciutto and Brie between the 4 servings, correct? (¼ Brie round per tart, 1½ slices Prosciutto per tart, etc.). Can you tell I’m a recipe follower? 😄
Julie & Debbie says
Hi Karen, thats right! But just keep in mind that you don’t have to follow it exactly. If you like a little more prosciutto or cheese, or honey for that matter, just go ahead and throw it on 🙂 Hope you love it!
Barb says
Can this recipe be frozen and would I do it before or after baking? Thanks!
Julie & Debbie says
I think you could! Freeze it before you bake it.
Margie says
Can you use another type of cheese or does it have to be Brie
Julie & Debbie says
I think maybe you could, but something quite soft, mild and creamy would be best I think. Camembert, maybe burrata or fresh mozzarella, maybe even ricotta, but not sure about that. Let us know if you try something different!
Aa says
The white outer layer on brie is NOT wax, it’s edible mould!! 🙄 On a decent brie, you don’t take this skin off, it’s part of the taste of the cheese… but each to their own…
Julie & Debbie says
Im sure its edible, but it’s definitely not my thing! 🙂 I always take it off lol