Can I just say, this may be one of the prettiest recipes I’ve ever put on My Style Vita. Or did I say that last time with the watermelon lemonades? Maybe it’s just summer fruit that’s really the star lately. I got the idea to make something with puff pastry the other day and started Googling some things to get inspired. Ended up finding a few peach and goat cheese combos that looks easy to recreate!
I’ve never worked with puff pastry before. It’s definitely different than pie crust or croissants in a can. To be honest, it’s super-duper easy to work with making this an all-star recipe if you ask me.
Peach and goat cheese is a combination I’m loving for summer. Before peaches are out of season (they’re coming to an end soon so hurry up and try this!) I had to create a recipe with them. These are perfect for entertaining with at a brunch or even doing as part of a summer buffet spread. The sweet and savory combination is epic. Then add in the crunchy flaky dough, it’s heaven. This is also just a really great method to know. You may remember my Nutella and berry tarts that were perfect for the 4th of July. Or really any weekend treat. Once you get confident with the method, you can swap the fruits out and the spreads to create whatever your heart desires!
Peach And Goat Cheese Tarts Recipe
- 1 Sheet of frozen Puff Pastry (thawed) – you can find this in the frozen dessert section, this is NOT the same as the roll of canned biscuit dough in the dairy section
- 1-2 Peaches, sliced
- 4-6 oz of goat cheese
- 2 tbsp of honey
- Apricot jam (any light colored jam will work)
- Freshly ground black pepper
- 1 egg, beaten
TOOLS YOU’LL NEED
- Sheet Pan
- Silicon baking sheet liner (I use these)
- Pastry Brush
Step One – Thaw Your Dough + Pre-Heat The Oven
Preheat your oven to 425 degrees. Then, you’ll want to thaw your dough according to the package directions. You don’t want this to become super room temperature but just thawed enough to unfold the sheet without it breaking. The butter needs to be cold when it gets into the oven so that it puffs up the dough with the steam it creates. You will also want to prick the dough with a fork all over. This is important or else it puffs up WAY too much.
Step Two – Prep Your Ingredients
While the dough thaws, you can go ahead and slice your peaches (or dice!) and get your egg wash ready. I did 1 egg with 1 tbsp of apricot jam. I used this on the edges of the dough and on top of the fruit to give it a shiny look and help brown the edges.
Step Three – Assemble Your Tarts
Cut your dough sheet into 6 sections, you can always go smaller, or larger if you like. Prick the entire sheet then add your softened goat cheese to the middle leaving a 1/2 inch border. Lastly, add your peaches on top of the cheese.
Step Four – Bake For 20 -25 Minutes
Place the tarts on a lined baking sheet with a little bit of room between each one. You won’t need a ton since it won’t spread much. Bake for 20-25 minutes until puffed and golden brown. If you do NOT put the egg wash on, or enough of it, it will not turn super brown. Which is fine, it’s really just a preference.
Step Five – Top With Honey & Black Pepper
Once cooked, top with a drizzle of honey and fresh ground black pepper. These are best served slightly warm but are honestly just as delicious cold.
TIP: You can easily reheat these after storing them in the fridge. Just pop them in a 350 degree oven for a few minutes. Keep an eye on them!
Photos by Hannah Lozano