Peach Brie Pastry Honey (Print)
Puff pastry squares layered with brie, peaches, basil, and honey for an easy, elegant sweet-savory bite.
# 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
# Steps:
01 -
Set oven to 220°C and line a baking sheet with parchment paper.
02 -
Warm olive oil in a skillet over medium heat. Add sliced shallots and cook until fragrant, about 2–3 minutes. Stir in apple cider vinegar and cook 1–2 minutes more until shallots are deeply caramelized. Season with salt and black pepper.
03 -
Cut each thawed puff pastry sheet into four equal squares, yielding eight total. Place squares on prepared baking sheet.
04 -
Spoon a layer of caramelized shallots onto each pastry square, leaving a 0.5 cm border. Add slices of Brie, sprinkle chopped basil, and arrange peach slices over cheese. Press gently to adhere. Drizzle lightly with olive oil and season.
05 -
Fold pastry edges inward slightly to form a border. Brush edges with beaten egg and sprinkle with black pepper.
06 -
Transfer tray to oven and bake for 15–20 minutes, rotating if necessary, until pastry is golden brown and cheese is melted.
07 -
Stir chopped rosemary and a pinch of black pepper into honey. Once tarts are baked, drizzle each with rosemary honey and serve warm.
# Notes:
01 -
Ensure puff pastry is well-chilled prior to baking for optimal rise and crispness.
02 -
Select ripe but firm peaches for the best balance of sweetness and texture.