Ingredients
2 tablespoons extra virgin olive oil
2-3 medium shallots, thinly sliced
2 tablespoons apple cider vinegar
Kosher salt and black pepper, to taste
2 sheets frozen puff pastry, thawed
1 (8 oz) wheel Brie, cut into 8-10 slices, rind on
1/4 cup fresh basil, chopped
3 peaches, sliced
1 egg, beaten
1/3 cup honey
2 tablespoons fresh chopped rosemary
Instructions
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Heat the olive oil in a skillet over medium heat. Add the shallots and cook 2-3 minutes until fragrant. Stir in the vinegar and cook 1-2 more minutes until caramelized. Season with salt and pepper.
Cut each sheet of puff pastry into 4 squares. Spread each with a spoonful of shallots, leaving a 1/4-inch border. Top with brie and basil. Arrange peach slices over the cheese, pressing in slightly. Drizzle with oil and season with salt and pepper.
Fold the pastry edges inward to enclose. Brush the edges with beaten egg and sprinkle with black pepper.
Bake 15-20 minutes, until golden and the cheese is melted.
Mix the honey, rosemary, and a pinch of pepper together. Drizzle over the warm tarts and serve.
Notes
Apples or pears can substitute for peaches when out of season. To freeze, cool the baked tarts completely, wrap tightly, and freeze. Reheat from frozen or thawed in a 375-400°F oven until warmed through and crisp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegan