And cheese…plenty of amazing cheese on these tarts!
But what’s a good savory tart without some awesome cheese??? Probably not one I would make, but to each their own. You know I cannot live without cheese.
Oh, and… BALSAMIC ROASTED PEACHES.
Those get two thumbs up and then some. It will be a sad day when the peaches are gone…but then there are apples, so maybe not so sad actually?? I don’t know, I love them both!!
Oh and guys, happy August!! I still cannot believe it’s August, but I have made it may goal to live it up this last full month of summer with some KILLER recipes. I am talking, corn, zucchini, peaches and tomatoes galore. AND of course I’m also thinking some ice cream too, I mean duh.
Ok, ok and I maybe have a kind of fun post that I’m already pretty excited about. What?!? You guys, we are all friends here and it’s kind of hard not to share my excitement with you all. The anticipation is real.
The point is August is going to be full of goodness around here and basically the blog is about to reach it’s all time most delicious level, and it all starts with these tarts.
At first, this recipe was so many other things than the tarts you see here. Starting out, this was actually a lamb recipe. It turned out beautifully, but I don’t know, I wasn’t that into my lamb chops. Honestly, I think I maybe just had some fatty lamb and I didn’t like the way they looked. Either way, I got pretty discouraged and ditched the lamb and then somehow the remaining ingredients morphed into these tarts.
I REALLY wanted to make you guys a quick and simple summer recipe. I knew I wanted to use balsamic vinegar and peaches, like that combo was a must. My original thoughts were to just do balsamic peaches with chicken in a pan and then call it a day. Great recipe, but just a little boring and umm, where are carbs??
You guys know how I feel about carb-less meals, and for some reason I really like showing you complete meals. I know that you would be happy with just a chicken recipe, but I feel guilty making you figure out what to put with it. Make sense? Probably not.
It’s my brain. It tends to fight me on things like this…crazy person.
Somewhere along the brainstorming line and in between texts from my mom and little sister about possible dogs (I want a dog so bad, but training one?? Not so much…the struggle…the decision…ugh) I decided that basil chicken and prosciutto tarts were the perfect answer to the mini “issue” I was having.
First off puff pastry is THE BEST and anytime it’s used in a recipe you know the recipe is going to be good. Plus, the pastry provides the carbs I am looking for and makes the recipe SO easy.
And so delicious. Heck yes.
You can make this entire meal in less than an hour with most of that hour being in the cooking. Which means that for a good 35-40 minutes while these pretty tarts are baking you can be chillaxing doing whatever it is you want. If you are me, that means making a batch of ice cream, but I get the feeling some of you may be a lot cooler than me and actually grab a drink and chill.
I don’t know how to chill…
And yes, those peaches? Those peaches are everything!! The flavors were inspired by this incredible salad, which you should all make with any leftover peaches you may have.
I love fresh peaches, but peaches roasted with a little honey and a little balsamic is a game changer guys. No really.
Put them on a piece of cheesy, flaky puff pastry with basil and prosciutto and well, you’ll have a combo that will win over just about anyone. This is definitely one of these easy meals that will impress all.
And I will not tell if you fib a little and say you made your own pastry…
Balsamic Roasted Peach, Basil Chicken and Prosciutto Tarts.
Servings: 4 Tarts
Calories Per Serving: 837 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 4 ripe peaches quartered
- 2/3 cup balsamic vinegar
- 1 tablespoon honey
- 2 sheets frozen puff pastry thawed
- 1/2 cup + 2 tablespoons basil pesto
- 1/2 pound boneless skinless chicken tenders (omit to make vegetarian)
- 3 ounces prosciutto omit to make vegetarian
- 4 ounces gorgonzola cheese crumbled
- 2 cups fresh arugula
- 8 ounces buffalo mozzarella or mozzarella torn
- 1/2 cup pepitas toasted
- fresh basil for serving
- [balsamic glaze | https://www.halfbakedharvest.com/fried-mozzarella-basil-and-nectarine-stacks-with-balsamic-glaze/] for serving
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- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
- Place the peaches on one of the prepared baking sheet and toss with the balsamic and honey. Place in the oven and begin roasting. The peaches need about 40 minutes in the oven and are done when they are soft and caramelized.
- Lay the puff pastry flat on the remaining baking sheet and cut each piece in half. Spread about 1/2 cup of pesto on to the 4 pieces of pastry.
- Slice the chicken tenders in half and then toss with the remaining 2 tablespoons pesto. Evenly place the chicken and torn prosciutto over the puff pastry. If desired, sprinkle a little gorgonzola cheese overtop the pastries. Place in the oven with the peaches and bake for 25-30 minutes or until the pastry is puffed and the chicken cooked through. Remove both the peaches and tarts from the oven.
- Divide the peaches among the tarts. Top with fresh arugula, mozzarella and toasted pepitas. Drizzle with the balsamic glaze and a basil leaf. Eat warm!
Monday tarts = the right thing to do. The End.