With just a handful of ingredients, we are about to make the most delicious appetizer ever. Serve these peach and brie puff pastry tarts at your next gathering and you will definitely impress. You’ve got oozy, creamy brie, sweet peaches and crispy prosciutto, all on top of perfectly golden and flaky pastry. And the balsamic glaze drizzle makes them that little bit extra special.
I get the most joy in life out of cooking for my friends, and these pastries are always a hit. Just ask my lovely roomate Rachel, who gets the first taste test of all my recipes!
The details:
If you’re looking for an appetizer that you can whip up quickly and easily, this is it. We start by prepping the brie and the peaches. Slice the peaches in half, remove the seeds, and cut into thin strips. For the brie, I like to remove the harder outside layer but you can totally leave it on if you prefer. Removing it can be a little tricky, especially here in Australia where it’s the middle of summer and extremely hot. I suggest popping the brie in the freezer for a few minutes before slicing so that it doesn’t melt as quickly. Aim for thin rectangles when cutting. Now is also a good time to thaw the pastry. Of course you can make your own but I just think it’s not worth the hassle when store bought is so good and convenient!
To assemble: Cut each pastry sheet into four quarters and then make and indent around the sides about 1 inch in from the edge. Place a couple slices of brie, about 3 or 4 peaches (they will shrink a little bit) and top with some prosciutto roughly torn into small ribbons. Brush the edges with egg wash and bake in a 180 degrees celsius oven for 12-15 minutes, until the pastry is golden. Finally, drizzle with some balsamic glaze and enjoy!
If you don’t eat them all, they store really well in the fridge for 3 days. Reheating in the air fryer will make them nice and crispy again.
More delicious appetizers you might like to try:
- Chipotle Hasselback Baby Potatoes
- Honey Whipped Feta with Grilled Peaches and Prosciutto
- Cheesy Spinach and Bacon Filled Pastries
- Spring Onion Pancakes with Creamy Feta Sauce
- Cheesy Pepperoni Pizza Pinwheels
If you make these peach and brie puff pastry tarts be sure to let me know how you go. I love hearing from you guys!
PEACH AND BRIE PUFF PASTRY TARTS
Course: AppetizersDifficulty: Easy8
tarts15
minutes15
minutes30
minutesA delicious appetizer that everyone will love.
Ingredients
2 sheets puff pastry thawed
1 peach
2 wheels of brie
4 slices prosciutto
1 egg
balsamic glaze
Directions
- Pre-heat oven to 180 degrees celsius.
- Cut the peaches in half, remove the seeds and slice thinly. Slice the brie into thin rectangles (I like to cut off the harder outside part but you don’t have to).
- Meanwhile, thaw the pastry and cut each sheet into quarters. Use your knife to gently create an indent about 1 inch in from each edge.
- Assemble the tarts. Add a couple slices of brie, 3-4 peaches and some prosciutto roughly torn into thin ribbons. Brush the edges of the pastry with egg wash and bake in the oven for 12-15 minutes, or until the pastry is golden.
- Drizzle over some balsamic glaze to serve.
