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Balsamic Peach and Brie Tart with Crispy Prosciutto

Source of Recipe

From "Half Baked Harvest Super Simple" by Tieghan Gerard


Recipe Introduction

"Quite honestly, the title of this recipe says it all. Flaky puff pastry, melted Brie, roasted peaches, and crispy prosciutto. It's sweet, savory, and salty, and it fulfills just about every craving you could possibly have. Best part? It couldn't be simpler. Serve this as an appetizer or mix up a light arugula salad and serve it atop the tart for an easy summertime dinner."

List of Ingredients

◦ 1 sheet frozen puff pastry, thawed
◦ ⅓ cup Lemon Basil Pesto or store-bought pesto
◦ 1 (8-ounce) wheel Brie cheese, rind on and sliced into ⅛-inch slices
◦ 2 ripe peaches, thinly sliced
◦ Extra-virgin olive oil
◦ Kosher salt and freshly ground pepper
◦ 3 ounces thinly sliced prosciutto, torn
◦ � cup balsamic vinegar
◦ 2 to 3 tablespoons honey
◦ Fresh basil leaves, for serving


Recipe

Preheat the oven to 425� F. Line a rimmed baking sheet with parchment paper.

Gently roll the puff pastry out on a clean work surface to a ⅛-inch thickness and transfer it to the prepared baking sheet. Prick the pastry all over with a fork, then spread the pesto evenly over the dough, leaving a �-inch border. Arrange the Brie and peaches on top of the pesto and drizzle lightly with olive oil. Season with salt and pepper and top with the prosciutto. Sprinkle the edges of the dough with pepper. Bake until the pastry is golden and the prosciutto is crisp, 25 to 30 minutes.

Meanwhile, in a small bowl, whisk together the vinegar and honey. Remove the tart from the oven, top with basil leaves, and drizzle with the honey mixture. Cut into pieces and serve warm.

Serves 6






❧ Lemon Basil Pesto:

"My best advice? Keep a jar of pesto (homemade or store-bought) on hand at all times. I use basil pesto in many recipes for a quick burst of fresh flavor and a pop of color without having to add a lot of ingredients. Try stirring a few tablespoons into your next pasta dish, adding a spoonful to tomato soup, or using it as a sandwich spread for a healthier (and more flavorful) option than traditional mayo. This lemon version has an unexpected extra-special tang that adds a layer of flavor that is missing in traditional pesto."

◦ 2 cups packed fresh basil leaves
◦ 2 tablespoons toasted nuts or seeds, such as pine nuts, almonds, or raw pumpkin seeds (pepitas)
◦ ⅓ cup grated Parmesan cheese
◦ � cup extra-virgin olive oil
◦ Zest and juice of 1 lemon
◦ Pinch of crushed red pepper flakes
◦ Kosher salt

In a blender or food processor, combine the basil, nuts, Parmesan, olive oil, lemon zest, lemon juice, and red pepper flakes and pulse until smooth but still a little chunky, about 1 minute. Taste and add salt as needed. Store refrigerated in an airtight container for up to 2 weeks.

Makes 1 cup