Caramelized Leek and Peach Puff Pastry Tarts
Puff pastry dough along with goat cheese, caramelized leeks + peaches, pancetta are baked together until the pastry is flaky and golden brown. Top it off with a Balsamic reduction and some fresh herbs and you have yourself an appetizer thats a perfect mix of sweet and savory.
15 minutes
30 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 0 |
| Fat: | 0 g |
| Carbohydrates: | 0 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 0 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Calculated per serving. | |
Serves: 8
Ingredients
- Puff Pastry, thawed
- Leek
- Peaches
- Pancetta, or prosciutto
- Brown Sugar, or honey
- Thyme
- Unsalted Butter
- Salt and Pepper
- fresh Rosemary, chopped
- Goat Cheese
- 111 Egg, for egg wash
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 400 degrees F. Line a pan with parchment paper
- Add the butter or oil, honey or brown sugar, rosemary, sliced peaches and sliced leeks to a pan on medium heat. Give them a stir to ensure the leeks and peaches are fully coated, then sprinkle salt and pepper and stir again. Reduce the heat to medium low and stir the leeks and peaches every 2-3 minutes, allowing them to caramelize on the bottom in between stirring. place aside when done.
- Cut each sheet of puff pastry into 6 rectangles. Spread each rectangle with goat cheese, leaving a 1/4 inch border. Top with the caramelized leeks and peaches.
- Fold the edges of the pastry inward. Brush the edges of pastry with the egg wash.
- Transfer to the oven and bake for 15-20 minutes or until the pastry is golden. Top with fresh thyme and pancetta.
- Enjoy!
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