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  • Writer's pictureSam

PEACH TARTS WITH GOAT CHEESE


For today's recipe, I wanted to try something a little different. I usually stick to sweet recipes but I wanted to try something a little more savory. I love goat cheese and find that it goes well with so many flavors. I also love this recipe as an easy appetizer option to whip together for guests.


INGREDIENTS

- 2 Peaches, sliced ¼ inch thick

- 1 ½ tbs. Honey

- 1 tsp. Crushed Red Pepper Flakes

- 1 sheet Puff Pastry, thawed in the fridge overnight or at room temp for 30 minutes

- 4 oz. Goat Cheese

- Basil, fresh and sliced


INSTRUCTIONS
  1. Preheat oven to 400 degrees F.

  2. Cut peaches into 1/4-inch thick slices.

  3. In a large bowl, toss peaches with honey and red pepper flakes.

  4. Cut your pastry sheet into 6 even squares.

  5. Line two baking sheets with parchment paper and arrange the squares so they are evenly spaced.

  6. Using a fork, prick across the center of the pastry (everywhere the toppings will be).

  7. Press a tablespoon of goat cheese in the center of each square and spread evenly, leaving a border around the edges.

  8. Generously top with peach slices. Make sure to save the juices at the bottom of the bowl and set aside.

  9. Bake until golden and peaches are tender, about 15-20 minutes. Let cool for 5-10 minutes. Top with fresh basil and drizzle any reserved juices over the top.

 

Preheat oven to 400 degrees F.


Cut peaches into 1/4-inch thick slices.

In a large bowl, toss peaches with honey and red pepper flakes.


Cut your pastry sheet into 6 even squares.

Line two baking sheets with parchment paper and arrange the squares so they are evenly spaced.


Using a fork, prick across the center of the pastry (everywhere the toppings will be).


Press a tablespoon of goat cheese in the center of each square and spread evenly, leaving a border around the edges.

Generously top with peach slices. Make sure to save the juices at the bottom of the bowl and set aside.


Bake until golden and peaches are tender, about 15-20 minutes. Let cool for 5-10 minutes.

Top with fresh basil and drizzle any reserved juices over the top.


If you plan on saving this recipe for later via Pinterest, feel free to use this image!


Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!


A video is also up on my Instagram and Pinterest going through the recipe in full.












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