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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!
I made your peach-brie-pastry tarts with GREAT success. I live in Alaska and cannot find a good peach so opted for organic nectarines instead – it worked fine. The recipe was easy and quick, and the results were outstanding and delicious! Love your website and recipes.
Thank you so much Elaine! I am really glad you enjoyed this one!! xTieghan
These sounded delicious so my wife and I made them this weekend. Truth be told, the shallots (we used 2) were a bit too overpowering and masked the taste of everything else. We’re going to try these again without the shallots and maybe use a more-flavorful cheese like goat cheese instead of brie as well. I ate feta cheese filo parcels topped with honey when I was in Greece and they were so good. Peaches, rosemary, and pepper would take those to another level. I love your suggestion below for plums, apples, or cranberries too!
Hi Ed! I am sorry this did not turn out as expected! I hope it turns out better for you the next time! Please let me know if there is anything I can help with! xTieghan
Hi Tieghan! Can these be made and reheated (on the same day)? Thank you!
Hey Tori,
I prefer to serve these warm. I would recommend assembling these, storing in the fridge, and then bake when you are ready to serve. I hope you love the recipe, please let me know if you have any other questions! xTieghan
These were delicious! Made them last night to take as an appetizer to a dinner with friends. They were beautiful..almost too pretty to eat, and tasted phenomenal! Everyone raved! Love your recipes and the flavor combinations you put together!!
Thank you so much Steph! I am really glad this recipe turned out so well for you! xTieghan
I wish you would fix the actual recipe and not rely on people reading the notes. My original print out of this did not have notes (received from someone). Gathered all my ingredients and then found out I was short a sheet of pastry.
Hi Marie! I am super sorry about that! I will fix! xTieghan
Absolutely delicious!!! I’m loving your recipes!
Thank you Melissa! xTieghan
Are you going make corrections to your recipe on this website? The ingredient list doesn’t make sense. I don’t know how 3 peaches can possibly be spread over 12 rectangles. And it still says 2 sheets.
Hi Dee, I have reviewed this recipe multiple times. There are no corrections that need to be made. You will need to thinly slice the peaches to fit on the rectangles of pastry. you should not need more than 3 peaches. You do need 2 pastry sheets for this recipe.
Hoping this answers you questions. xTieghan
These are amazing! I made them for dessert last night, knowing a friend of mine doesn’t like super sweet desserts & he loved them. So happy I have a couple extras left for the week!
Love to hear that! Thank you so much Jess! xTieghan
Saving this recipe for the holidays! It is SO delicious and SO easy to make! Plan ahead so you can thaw the pastry puff. You won’t be disappointed!
Thank you so much Jaclyn! I am really glad this recipe turned out so well for you!! xTieghan
Made this recipe yesterday and had to share how delicious it was! The combo of rosemary, honey, peaches & brie are heavenly! It is an incredibly easy recipe to make but gourmet in flavor and presentation. I love it so much I’m going to work on a vegan version of it!
I am so glad this turned out so amazing for you Cindy! Thank you for trying it! xTieghan
My husband and I just launched a new company with some friends of ours. We celebrated with an amazing meal last weekend and started our evening with this appetizer…it was a MASSIVE hit with adults and children alike!! For the kids, the only thing I changed was to drizzle the tart with plain honey. I looooove that whenever I want to cook special food I can come to your blog and find incredible recipes that are deserving of serving for special occasions. You rock!!
Aw that is really amazing to hear! I am so glad you have been enjoying my recipes and I hope you continue to!! xTieghan
These were absolutely delicious! I cooked up the shallots early in the day to save time when assembling. They came out looking exactly like the picture! Sweet, creamy and full of gorgeous herbs! Yum, yum!!
Thank you so much Colleen! xTieghan
Can these be made without vinegar? I can’t stand the small or taste of vinegar of any kind. Should I substitute olive oil instead?
Hey Jennifer,
Yes this would be okay to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Thinking of making these for a dinner I’m hosting this weekend. Wondering why these would not be the dessert with homemade ice cream on the side. Everyone says appetizer or light dinner. What am I missing as these scream dessert to me? Thanks!
PS. LOVE your recipes! They were the center of our 16 weeks in Covid lockdown from April thru July!
Hey Katie,
You could certainly serve these as a dessert, I think people would prefer them as an appetizer because of the brie cheese, but to each their own:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
I see someone else asked a similar question about the ingredients and you ignored her too. What a strange thing to do when your ingredient list is quite frankly confusing. I’m new to your website and unless I get a response I’m sorry to say I won’t be back.
Hey Dee! I just responded to your question now. Sorry it took a couple of days, but hoping my response makes sense. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan