Savory Peach Tarte

Summer is peach time! A farmer’s market favorite, add ripe peaches, brie, & prosciutto to puffy pastry. Drizzle with luscious balsamic vinegar for a savory, naturally sweet, delicious tarte. Makes 2 tarts, 6 servings each.

Simple Ingredients:

· 1-17-oz package refrigerated puff pastry dough-containing 2 pastry sheets.

· 1 tablespoon Villa Graziella Organic Extra Virgin Olive Oil divided.

· 4 tablespoons Villa Graziella Organic Gold balsamic vinegar.

· 1 tablespoon flour.

· 4 fresh, ripe peaches, washed & dried, if possible organic. Nectarines ok too.

· 6 slices Italian prosciutto.

· 1 8-10 oz. round of brie or camembert soft cheese.

· 1 medium fresh egg.

· 4 tablespoons honey, if possible organic.

· 3 teaspoons fresh thyme, wash and dried, leaves only.

· 2 teaspoons cracked black pepper, + extra to taste.

Easy Directions:

1. Cut peaches in half, remove the pits, and cut into ¼ inch slices, set aside.

2. Sprinkle the work surface with 1 tablespoon flour. Brush a parchment paper lined cookie sheet with ½ tablespoon of olive oil. Unroll puff pastry sheet 1, cover sheet 2 with a clean dish towel & refrigerate. Place sheet 1 on top of the work surface, roll into a rectangle, do not flatten the sheet too thin, close any creases by pressing lightly with damp fingers.

3. Score the 4 sides of the sheet about ½ inch from the edges. Use a sharp knife or pizza cutter in an up & down motion, not back & forth. Dock or prick the sheet with a fork. Do not dock the creases or through the sheet.

4. Place the sheet on the lined cookie sheet. Beat the egg with 1 tablespoon of water, brush the egg wash over the sheet, sealing the creases & edges. Place sheet in the refrigerator. Remove pastry sheet 2 and repeat steps 2-4.

5. Heat oven to 425°F. Cut the cheese round horizontally into 2 half wheels. Cut top & bottom wax of each wheel. Cut wax around each wheel, then cut each wheel into 6 ½-inch slices.

6. Remove sheet 1 from refrigerator. Place cheese slices evenly spaced on each sheet. Do not cover or overload, leaving space between the cheese slices.

7. Lightly but firmly press peach slices on top of the cheese, flesh side up, skin side down.

8. Tear the prosciutto slices, place 3 slices on each sheet, over the peaches & open spaces. Drizzle 1 tablespoon each of honey then balsamic vinegar over each sheet. Add 1 teaspoon cracked black pepper over each sheet.

9. Bake each sheet 12-15 minutes, until edges are browned, the fruit & prosciutto are caramelized, not burnt.

10.Remove the tartes from the oven, drizzle 1 tablespoon each honey & balsamic vinegar over each tart. Top each tart with 1 ½ teaspoons each of fresh thyme. Serve & enjoy!

Helpful Hints

· Cheese rinds are edible, add to simmering sauces or soups for umami flavor & texture.

· Follow pastry sheet package directions. If frozen, do not unfold the sheets until thawed. If the sheet cracks or tears, dampen fingers with water, lightly press dough into place.

· Keep pastry sheets cold, prep 1 at a time, refrigerate before, also after prepping if not immediately baking.

· Scoring pastry sheets create a raised border. Docking releases steam as it bakes.

· Cheese should be cold; if it becomes too soft, refrigerate, or freeze 10 minutes then slice.

· Prep, cover & refrigerate sheets earlier in the day. Uncover & bake immediately for later.

· Refrigerate in an airtight container for 4 days.

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