Peach Prosciutto Tart

Peach prosciutto tart is a great way to use up the last of the summer peaches. It features creamy Boursin, juicy peaches, salty prosciutto, peas, and corn baked on golden, crispy puff pastry.

Info and tips for peach prosciutto tart

• I used frozen puff pastry for this recipe. Make sure to dethaw it in the fridge before using. Work with cold puff pastry and get it into the oven shortly after assembling. Cold pastry creates those beautiful flaky, golden layers.
• Leave a small border around the pastry so the edges can puff up and become golden and crispy. Lightly scoring the edges of the puff pastry before baking helps create a raised border that will help keep the toppings in.
• When arranging the prosciutto don’t press it in flat, leave it loose to help it get super crispy!
• Use ripe but firm peaches to avoid excess moisture making the puff pastry soggy.

Equipment

Using high quality Stainless Steel Baking Sheets helps get a crispy bottom!

Ingredients for peach prosciutto tart

• 1 sheet puff pastry
• 1 150g block of boursin
• 1 peach
• ⅓  cup of peas
• ⅓ cup of corn
• 3 strips prosciutto 
• salt & pepper (to taste)
• ¼ tsp oregano
• pinch of red pepper flakes
• 1 egg
• balsamic glaze (for topping)
• basil (for topping)

Instructions

1. Preheat oven to 400 degrees F.
2. Begin by placing the puff pastry on a parchment lined sheet pan. Spread the boursin in an even layer over the puff pastry, making sure to leave about a 1/2 an inch border.
3. Arrange the sliced peaches, peas, corn, and prosciutto on top of the boursin. Season with salt & pepper, oregano, and red pepper flakes.
4. Score the edges of the puff pastry lightly with a knife, careful not to go all the way through. Brush the edges with egg wash.
5. Bake for 20 minutes until pastry is golden and prosciutto is crispy. Remove and serve with balsamic glaze and fresh basil. Enjoy!

See below for a video tutorial!

If you liked this one be sure to check out these:

• Tomato Boursin Puff Pastry Tart
• Smoked Salmon Sushi Boats
• Easy Roasted Chickpea Pitas

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Peach Prosciutto Tart

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Appetizer

By Kenna's Cooks – Serves: 4

Prep Time: 10 minutes – Cooking Time: 20 minutes – Total Time: 30 minutes

Peach prosciutto tart features creamy Boursin, juicy peaches, salty prosciutto, peas, and corn baked on golden, crispy puff pastry.

Ingredients

• 1 sheet puff pastry
• 1 150g block of boursin
• 1 peach
• ⅓  cup of peas
• ⅓ cup of corn
• 3 strips prosciutto 
• salt & pepper (to taste)
• ¼ tsp oregano
• pinch of red pepper flakes
• 1 egg
• balsamic glaze (for topping)
• basil (for topping)

Instructions

1

Preheat oven to 400 degrees F.

2

Begin by placing the puff pastry on a parchment lined sheet pan. Spread the boursin in an even layer over the puff pastry, making sure to leave about a 1/2 an inch border.

3

Arrange the sliced peaches, peas, corn, and prosciutto on top of the boursin. Season with salt & pepper, oregano, and red pepper flakes.

4

Score the edges of the puff pastry lightly with a knife, careful not to go all the way through. Brush the edges with egg wash.

5

Bake for 20 minutes until pastry is golden and prosciutto is crispy. Remove and serve with balsamic glaze and fresh basil. Enjoy!