Peach, Proscuito & Brie Tart

Peach, Proscuito & Brie Tart

Peach, Proscuito & Brie Tart
Peach, Proscuito & Brie Tart
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"Sometimes the simplest things are just the best ever. This Peach and Prosciutto Tart is one of those wonderful things. It's slightly cheesy with the perfect balance of sweet and salty and that fabulous crunch from the puff pastry."


Preparation Time15 min

Cooking Time12 min

Cooking MethodOven


  • 1/2 package puff pasrty
  • 1/2 small brie
  • 4 slices prosciutto
  • 4 tablespoons honey
  • 4 tablespoons balsamic vinegar


  1. Cut the peaches in half, take out the pit and then cut into inch slices. Set aside.

  2. Preheat your oven to 350 degrees F.

  3. Split the puff pastry in the box in half. Sprinkle a surface with a little flour and roll out the puff pastry into a rectangle approx 11 x 7 inches then take a sharp knife and cut the rectangle in half lengthwise.

  4. Using the knife, score the edges of the puff pastry about an inch from the edge all the way around.

  5. Cut the round of brie in half and then cut off all the wax around the edges (unless you like to eat that part). Cut the cheese into inch thick slices.

  6. First lay the brie on the tart evenly spaced. Don't cover the whole pastry, leave some room in between slices.

  7. Next lay the peach slices on the brie and follow with chunks of the prosciutto. Just tear the proscuitto slices up with you hands to place on the tart.

  8. Drizzle the honey on top of the tart and throw it in the oven for 12 mins or until the edges are nice and puffed and browned.

  9. Remove the tart from the oven, drizzle with the remaining honey and some balsamic reduction.

  10. Cut into pieces and serve right away.

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The hospital I work at is always looking for new, unique flatbreads for us to make and I think this would make a perfect addition to our summertime menu! I would suggest a thin crust pizza dough or naan bread instead of the puff pastry as the bottom layer. I also think this could use a little seasoning like perhaps some chopped, fresh basil leaves or a sprinkle of oregano.


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