Peach and Prosciutto Tart

Puff pastry is one of those workhorse ingredients that you should always keep in the freezer.   It’s the shortcut that will have you baking savory tarts for a quick appetizer, a week night meal or a weekend  brunch.  Consider puff pastry a blank canvas that you can easily bake into an elegant tart. Transform your farmers market squash into a rich and tangy Zucchini and Goat Cheese tart. For an even more flavorful treat try our Peach and Prosciutto Tart. These easy-to-form tarts are as beautiful as they are delicious.  Get creative with your favorite ingredients and let them shine in a savory tart. This recipe was featured in Inside New Orleans Magazine Summer 2019 issue. We’d like to see your version. Share your creation by tagging us on Instagram at @InsideNewOrleans or at @y_delicacies.

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Peach and Prosciutto Tart 

Servings:9 slices Yvette Jemison 

1 sheet frozen puff pastry, thawed

2 Tablespoon olive oil, divided

fresh ground black pepper

4 oz  Gruyere cheese, grated

6 oz.  thinly sliced prosciutto, torn into pieces

1-2 peaches, sliced

1. Preheat oven to 400°F. 

2. Roll out puff pastry to a 9x13-inch rectangle on a lightly floured sheet of parchment. Using a fork, prick the surface of the pastry, leaving a 1-inch border.  

3. Transfer dough and parchment onto a baking sheet. Place in freezer until frozen, about 30 minutes.

4. Brush 1 Tablespoon olive oil onto surface and edges of puff pastry. Sprinkle pastry with fresh ground black pepper.

5. Arrange cheese on puff pastry. Arrange prosciutto on top of cheese.

6. In a small bowl toss peaches, the remaining 1 Tablespoon olive oil and fresh cracked pepper until peaches are well coated. Arrange peaches on tart.

7. Bake tart until edges of pastry are puffed and crisp, 20-25 minutes. Let tart cool 5 minutes before cutting.