Words Joan Saunders
Photos Sarah Hartley Photography
Peaches have always been a favourite part of the late summer stone fruit season here in our home.
A million years ago when my husband and I were still dating, I found out that he really liked peaches, the ones you buy in tin cans from a grocery store. So I purloined a jar of home-processed peaches from my mom and, when he came to visit me at University, I presented him with a glorious golden jar of homemade canned peaches.
“Try these,” I said, while popping the seal. He took a fork, snagged one of the pieces and had a true taste revelation. The jar of peaches disappeared very quickly and, if I remember correctly, he even drank the light syrup that the fruit was canned in.
After that, my mom knew what to give him for Christmas and, once we had our own home, it was time to process some jars of sweet fabulousness. (If you’re interested in preserving peaches, see the September 2020 issue of Seaside.) Needless to say, my husband’s favourite dessert is, not surprisingly, peach crisp. He’s also become a big fan of this new recipe that I’ve added to the repertoire – a perfect peach, pesto and prosciutto tart.
And what’s not to love? You start with a base of puff pastry that’s topped with basil pesto. Add to that layers of brie cheese, some thinly sliced peaches and chunks of salty prosciutto and you’ve got yourself a glorious mixture of sweet and savoury. When this comes out of the oven, golden and bubbly, you sprinkle on some fragrant basil, then drizzle on even more flavour with a mixture of balsamic vinegar and honey. Amazing.
This tart is a delicious appetizer as you can slice it into whatever size pieces you prefer. Or add a salad and it can be part of a lovely lunch. It’s unbelievably tasty when it’s still hot out of the oven, but you can also serve it at room temperature.
I’m a big fan of mixing sweet and savoury elements, as all my cravings are satisfied with recipes like this one. The tartness of the brie is balanced perfectly by the sweetness of the peaches and the crispy, salty prosciutto. It’s also a glorious blend of textures, as the crumbly prosciutto contrasts with the gooey melted brie and the lovely juiciness of the cooked peaches.
So celebrate the season as summer winds down with this delectable tart. Enjoy a late afternoon with happy hour in the garden or on the deck, pour yourself a drink and relish this glorious combination of flavours which, in my opinion, are delicious and yes, just oh so peachy.
Just Peachy: A Peach, Pesto and Prosciutto Tart
1 sheet frozen puff pastry, thawed (half of a 375g package)
½ cup basil pesto (homemade or store bought)
175 g wheel Brie cheese, rind on, sliced thin
2-3 ripe peaches, thinly sliced, skin on
olive oil
Kosher salt and pepper
100 g package of thinly sliced prosciutto, torn into chunks
3 tbsp balsamic vinegar
2 tbsp honey
fresh basil leaves
Preheat the oven to 425°. Line a large, rimmed baking sheet (about 12”x16”) with parchment paper.
Using a rolling pin, gently roll the thawed puff pastry out on a very lightly floured counter to about 1/8 inch thickness (or as good as you can get). You want it to fit nicely on the baking sheet.
Transfer it carefully to the parchment lined baking sheet. Prick the pastry all over with a fork, then spread the pesto evenly over the dough. Leave a small border around the edges of the pastry.
Arrange the thinly sliced brie and then the sliced peaches on top of the pesto, then drizzle everything lightly with olive oil. Season with salt and pepper, and top with the prosciutto that has been torn into smaller chunks.
Bake until the pastry is golden brown and the prosciutto is crisp, 27-30 minutes. In a small bowl, whisk together the balsamic vinegar and honey.
Remove the tart from the oven; garnish with some basil leaves. Then drizzle the tart with the vinegar/honey mixture. Cut into pieces and serve warm.
This can be served as an appetizer, or as a lunch with some salad.
You can double the recipe: use the whole package of puff pastry and a very large cookie sheet. Double all of the ingredients, bake as directed, and enjoy.
