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These Peach, Brie, and Prosciutto Tarts are a golden, flaky dream—layered with caramelized shallots, creamy Brie, ripe peaches, and salty prosciutto, all finished with a drizzle of honey and fresh thyme. Perfect as a sophisticated appetizer or a light, elegant main.

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Peach, Brie, and Prosciutto Tarts

These Peach, Brie, and Prosciutto Tarts are a golden, flaky dream—layered with caramelized shallots, creamy Brie, ripe peaches, and salty prosciutto, all finished with a drizzle of honey and fresh thyme. Perfect as a sophisticated appetizer or a light, elegant main.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 37 minutes
Course Breakfast, Dessert, Snack
Servings 4

Ingredients
  

For the Tart Base

  • 1 sheet of puff pastry thawed
  • All-purpose flour for dusting

For the Caramelized Shallots

  • 2 large shallots thinly sliced
  • 2 tablespoons unsalted butter
  • 1 teaspoon olive oil
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon sugar
  • Salt and pepper to taste

For the Tart Filling

  • 6-8 slices of prosciutto
  • 6 ounces Brie cheese sliced
  • 2 ripe peaches pitted and sliced
  • Fresh thyme leaves for garnish
  • Pepper to taste
  • Olive oil for drizzling
  • 2 tablespoons honey for drizzling
  • 1 egg whisked

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a medium-sized skillet, melt the butter and olive oil over medium heat. Add the sliced shallots and cook, stirring occasionally, until they turn golden brown and caramelized, about 15-20 minutes. Season with sugar, and salt and pepper to taste then drizzle with balsamic vinegar and stir to combine. Remove from heat and aside.
  • Roll out the puff pastry sheet on a lightly floured surface to smooth out any creases. Cut into 4 equal squares then transfer the pastry to a baking sheet lined with parchment paper.
  • Spread the caramelized shallots evenly over the pastry leaving about 1/4 inch around the border. Lay the slices of prosciutto over the caramelized shallots. Arrange the slices of Brie cheese on top of the prosciutto. Place the peach slices over the Brie, slightly overlapping them and pressing the layers down slightly. Sprinkle some fresh thyme leaves and ground pepper over the peaches.
  • Carefully fold up the edges of the tart as best you can to enclose the filling then brush edges with egg wash.
  • Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the puff pastry is golden brown and puffed up at the edges, and the cheese is melted and bubbly.
  • Once the tart is done baking, remove it from the oven and let it cool slightly. Drizzle honey over the top of the tart. Garnish with additional fresh thyme leaves.
  • Serve the warm peach, brie, and prosciutto tart as an appetizer or a delightful main course. Enjoy!