Mini Peach Tarts with Goat Cheese and Honey
Photo by Mark Weinberg
MAKES
12 mini tarts
TAKES
Prep time: 15 minutes
Cook time: 20 minutes
Total: 35 minutes
✻ ABOUT THIS RECIPE
I’m a sucker for savory pies + tarts, and these dreamy peach tarts are no exception. Puff pastry becomes the perfect bed for goat cheese, red onion rings, and a fan of peach slices. Honey and pepper flakes finish it off - adding a little boost of sweetness, plus a dash of spiciness to take this into a decidedly savory place. I love to serve these as a party snack alongside a glass of wine - but they also make a lovely light meal alongside a big fresh salad.
INGREDIENTS
902 g / 6 medium peaches, halved pitted, and sliced ¼ inch / ⅔ cm thick
63 g / 3 tablespoons honey
4 g / 2 teaspoons crushed red pepper flakes
482 g / 2 sheets frozen puff pastry, thawed (or ½ recipe (300 g / 11 ounces) homemade Rough Puff Pastry)
75 g / 1 small red onion, thinly sliced
226 g / 8 ounces goat cheese
freshly ground black pepper
Everything to Know (Plus a Lil Extra):
METHOD
1. Prepare the ingredients: Preheat the oven to 400°F / 204°C. In a large bowl, toss the peaches with the honey and crushed red pepper flakes. Set aside.
2. On a lightly floured surface, roll out the puff-pastry sheets to ¼ inch / ⅔ thick. Cut each sheet into 6 even squares—you should end up with 12 squares total.
3. Line two baking sheets with parchment paper, and arrange the dough squares evenly between them.
4. Assemble the tarts: Place a heaping tablespoon of goat cheese in the center of each square of puff pastry, and press it into an even layer. On top of the goat cheese, layer a few slices of red onion, then generously top with the peach slices. Season the tarts with freshly ground black pepper.
5. Bake the tarts until the crust is very golden brown and the peaches are tender, 15 to 17 minutes. Transfer the tarts to a cooling rack; let them cool for 5 to 10 minutes before serving.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
