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Peppered Rosemary Honey Peach and Brie Puff Pastry Tarts Recipe

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3.9 from 12 reviews

These elegant tarts combine the rich creaminess of Brie with sweet peaches, caramelized shallots, and fragrant fresh herbs, all enveloped in crispy puff pastry. Finished with a drizzle of peppered rosemary honey, this appetizer offers a perfect balance of sweet, savory, and aromatic flavors, making it ideal for entertaining or a sophisticated snack.

  • Total Time: 30 minutes
  • Yield: 12 servings

Ingredients

For the Shallots

  • 2 tablespoons extra virgin olive oil
  • 2-3 medium shallots, thinly sliced
  • 2 tablespoons apple cider vinegar
  • Kosher salt and black pepper, to taste

For the Tarts

  • 2 sheets frozen puff pastry, thawed
  • 1 (8 ounce) wheel Brie, each cut into 8-10 slices (rind left on)
  • 1/4 cup fresh basil, chopped
  • 3 peaches, sliced
  • 1 egg, beaten

For the Peppered Rosemary Honey

  • 1/3 cup honey
  • 2 tablespoons fresh chopped rosemary
  • Large pinch of black pepper

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Caramelize Shallots: Heat olive oil in a skillet over medium heat. Once the oil shimmers, add the sliced shallots and cook until fragrant for 2-3 minutes. Stir in apple cider vinegar and continue cooking for another 1-2 minutes until the shallots are nicely caramelized. Season with kosher salt and black pepper to taste.
  3. Prepare Puff Pastry Squares: Cut each sheet of thawed puff pastry into 4 squares, making a total of 8 squares. Spread a small spoonful of the caramelized shallots onto the center of each square, leaving a 1/4 inch border around the edges to allow for folding.
  4. Assemble the Tarts: Top the shallots on each square with slices of Brie and sprinkle with chopped fresh basil. Arrange peach slices over the cheese and basil, pressing slightly into the cheese to help them adhere. Drizzle a little olive oil over each tart and season with salt and pepper.
  5. Fold and Seal Pastry Edges: Fold the edges of each pastry square inward to enclose the filling partially, creating rustic tart edges. Brush the folded edges with the beaten egg to give a golden finish during baking and sprinkle with black pepper for extra flavor.
  6. Bake the Tarts: Transfer the prepared tarts to the lined baking sheet and bake in the preheated oven for 15-20 minutes, or until the puff pastry is puffed up and golden brown, and the cheese has melted nicely.
  7. Prepare Peppered Rosemary Honey: While the tarts bake, combine honey, fresh chopped rosemary, and a large pinch of black pepper in a small bowl, stirring until well mixed.
  8. Serve: Once baked, remove the tarts from the oven and allow to cool slightly. Drizzle each tart generously with the peppered rosemary honey before serving. Enjoy your flavorful and visually stunning tarts!

Notes

  • Make sure to thaw the puff pastry sheets completely before cutting and assembling to ensure even baking.
  • You can substitute peaches with nectarines or apricots depending on season and availability.
  • The peppered rosemary honey can be made ahead and stored in the refrigerator for up to a week.
  • If Brie rind is not preferred, you may remove it, but keeping it adds additional flavor and helps the cheese melt without spreading too much.
  • Serve these tarts warm or at room temperature for the best texture and flavor.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/peppered-rosemary-honey-peach-and-brie-puff-pastry-tarts-recipe/