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These summery Peach Brie Pastry Tarts with Peppered Rosemary Honey are my favorite last-minute appetizer, afternoon snack, or even light dinner. They’re quick, easy, and most importantly, everyone loves them! Puff pastry, caramelized jammy shallots, creamy brie, and fresh summer peaches, all baked together to create the perfect cheese-filled mini-tarts. Finish each tart off with a peppery rosemary honey for the perfect Brie tart that’s a delicious mix of sweet and savory.
So I guess I’m all about the appetizers this week! Summer days mean simple cooking and I’m loving these quick recipes with all the best in-season produce. And let’s be real, who doesn’t love a peach Brie tart? It’s just a wonderful combination.
So here’s the deal, it’s no secret that I love Brie. I’ve made cranberry brie tarts, cranberry brie pull-apart bread, pan fried brie, and even an artichoke and broccoli pesto brie panini. Ahh yeah, it’s safe to say I really love Brie. But something I haven’t done a lot of is Brie in the summertime. Enter these super, simple, easy tarts that are roll your eyes back delicious.
Think melty brie, sweet peaches, and peppery honey infused with garden-fresh rosemary. Oh and “jammy” caramelized shallots. YUMMM.
Here’s how to make these summery peach Brie pastry tarts.
Like so many of my summer recipes right now, these tarts are quick, easy, and use plenty of summer produce. Now add in Brie and some store-bought puff pastry…for simplicity…and you’ll have delicious tarts in no time!
Start with those jammy caramelized shallots. First, these shallots are SO GOOD. They add a lot of flavor to these tarts, so don’t skip them. If you love a caramelized onion, you’ll love caramelized shallots even more. They’re tangier, sweeter, and pair perfectly with the creamy Brie and sweet peaches.
Cook the shallots down in a bit of olive oil, then add the apple cider vinegar. The vinegar helps to caramelize the shallots while also adding a bit of a tang.
Once your shallots have caramelized, it’s time to assemble. First, I like to cut my puff pastry into rectangles. Then spread on those shallots, add the brie, add a handful of fresh basil, and layer on the peaches.
Just like with Monday’s prosciutto peach chicken, I used the peaches I received from Frog Hollow Farms. They are the sweetest peaches and so pretty. Do you see all the color they have? To be honest, it was their box of peaches that really inspired this recipe. I just wanted to use them in every way I could. Sweet cake on Friday, savory chicken on Monday. And today…it’s these cheesy tarts…a mix of both sweet, savory, and touch peppery.
Favorite combination.
So layer on those peaches, then bake.
Onto that peppered rosemary honey.
While the tarts are baking, make the honey. It’s very simple…honey, rosemary, and freshly cracked black pepper. Simple, but truly so delicious. I love the fragrant rosemary with the sweet honey. It’s the perfect balance.
As soon as those pretty tarts come out of the oven, drizzle over the honey, top with a few basil leaves.
Then enjoy them while they’re warm and melty. Absolutely nothing not to love…just so delicious!
I love turning these tarts into a light summer dinner with a big green salad (I leave out the sweet potatoes in the summertime).
Best way to end a low key summery evening.
Looking for other summer peach recipes? Try these:
Prosciutto Balsamic Peach Chicken with Burrata and Basil
Skillet Balsamic Peach Pork Chops with Feta and Basil
Lastly, if you make these peach Brie pastry tarts with peppered rosemary honey., be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Peach Brie Pastry Tarts with Peppered Rosemary Honey
Servings: 12
Calories Per Serving: 452 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2-3 medium shallots, thinly sliced
- 2 tablespoons apple cider vinegar
- kosher salt and black pepper
- 2 sheets frozen puff pastry, thawed
- 1 (8 ounce) wheel Brie each, cut into 8-10 slices (leave the rind on)
- 1/4 cup fresh basil, chopped
- 3 peaches, sliced
- 1 egg, beaten
- 1/3 cup honey
- 2 tablespoons fresh chopped rosemary
Instructions
- 1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.2. Heat the olive oil in a skillet over medium heat. When the oil shimmers, add the shallots, cook until fragrant, 2-3 minutes. Stir in the apple cider vinegar, cook another 1-2 minutes until the shallots are caramelized. Season with salt and pepper.3. Cut each sheet of puff pastry into 4 squares. Spread each squares with a small spoonful of shallots, leaving a 1/4 inch border. Top with brie and sprinkle with basil. Arrange the peach slices over the cheese and basil, pressing them into the cheese to adhere slightly (see above photo). Drizzle with oil and season with salt and pepper.4. Fold the edges of the pastry inward to enclose. Brush the edges of the pastry with beaten egg and sprinkle with black pepper.4. Transfer to the oven and bake 15-20 minutes, until the pastry is golden and the cheese melted. Mix the honey, rosemary, and a large pinch of pepper together. Serve the tarts drizzled with this peppered rosemary honey. Enjoy!
Any particular reason you didn’t answer my questions regarding the recipe ingredients?
Responded! Sorry it took a day. Hope that helps!
Tieghan all your recipes are GOLD. I don’t know how you do it.
This came out great. If I went to fancy garden parties, this is the dish I’d bring. Easy but fancy, interesting, and delicious!
Aw you are too sweet! I am really glad this turned out so well for you! xTieghan
After reading through the ingredients, I need clarification.
Should the number of pastry sheets listed in ingredients be 3? Also how many wheel of brie? Recipe days “each cut into 8-10 slices” but it says “1 (8 ounce) wheel”. This would clarify how many slices of cheese per tart. Thank you! Looks delicious and can’t wait to try this!
Hi Dee! You need only 2 sheets of pastry and only 1 wheel of brie. Please let me know if you have any other questions or need further clarification. I hope you love this recipe! Thank you!! xTieghan
I rarely post reviews of recipes, but I had to for this one because it’s that good. I happened to have all the ingredients to make this as a last minute dinner and it tasted AMAZING. The different flavors and textures make this one of my new favorites. I topped it with some prosciutto to make it a little heartier. Definitely making this again and again.
I am really glad this recipe turned out so well for you, Tiffany! Thank you so much for trying this recipe!! xTieghan
Delicious. Pretty easy. Definitely takes more than 15 minutes to make and assemble. But if you have the time, they’re great ??
Thank you so much Ashley! I am really glad this turned out so well for you! xTieghan
The look delicious! What a great flavor combo.
Thank you so much Tally! I am glad this turned out so well for you! xTieghan
These were sensational! I messed up and used way too many phyllo sheets and they were still delightful.
Thank you so much Kelly! I am really happy to hear that! xTieghan
WOW! I had to comment because these were the star of our night at my mom’s 60th bday party last weekend!! These are the best thing I’ve made/ eaten in a long time! Everyone was asking for the recipe and raving about how delicious and unique these are. It’s like you’re reading my mind when you come out with new recipes, they are all so good and just what I’m craving. It probably doesn’t hurt that I also live in CO and have heaps of peaches at the moment ;). Thanks for sharing such a great recipe! Keep em comin!
Aw that is seriously so amazing to hear! I am so glad this recipe turned out so well for you, Roxanne!! xTieghan
This took a LOT longer than 15 mins to prepare and could have been written to make life easier
It’s a lot of prep
My family loves them, I’m not sure they are worth the effort. Might make a simpler version of my own
Hi Claire! I am glad these turned out well for you and your family! I am sorry they took longer than expected! xTieghan
Holy moly. These are ridiculous in the BEST way. Just the right combo of salty, sweet, and a slight tang. I did thyme instead of rosemary in the honey and it was perfect. Thank you for this recipe! Definitely going to make these for entertaining! My husband even said this was his favorite recipe yet!
That is so amazing to hear! Thank you so much for trying this one, Kirstin!! xTieghan
Made them tonight and they were are AMAZING!! I really enjoy your recipes and cooking.
Thank you so much Christine! xTieghan
YUMMY!
Thank you Clare! I am really glad this turned out so well for you! xTieghan
I made these last night and they’re absolutely delicious! Super easy to make and a hit!
Thank you so much Kindra!! xTieghan
Officially on my top 5 list!!! Sweet and salty and amazing flavors. Thank you!!!
Thank you Kate! xTieghan
So, if the dough you had in the freezer for this is sweetened and realizing that might not be the best option for this more savory recipe you opted to make your own instead of go out to the store again, do you have a recipe you’d recommend for that?
Hi Cortney,
So sorry I do not have a recipe for homemade puff pastry, I like to use store bought. I hope you love the recipe, please let me know if you have any other questions! xTieghan