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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!
Made as an appetizer for my MILs bday dinner and they turned out beautifully! They look intricate, but are pretty simple. I was a tad worried the cheese would bake and spill out because I never quite fold the puff pastry enough, but mine turned out next to perfect!
Hey Thy,
Happy Sunday! I love to hear this recipe was enjoyed and I truly appreciate you giving it a try! xxTieghan
I don’t like Brie let’s say that I actually hate it I tried it twice now I think it’s the texture I can’t get over. Is there another cheese that could be used? Unless you think it tastes different in this desert I might could give it a third go.
Hey Lisa,
Thanks for making the recipe, you can really use any cheese you like here. Goat cheese would be great, gouda would also be delicious! xTieghan
We love this recipe! We have made it twice-once to test it for a neighborhood cocktail party and the second time we doubled it for the cocktail party. Delicious! We had some leftovers that did not fit on the serving platter and we knew we couldn’t finish them as quickly as we wanted because we were going away. In an attempt to save these-we froze our leftovers and took a chance to see if they would still be delicious. OMG-they were phenomenal. We pulled them out when we had someone coming over for dinner and when they thawed, they tasted just as good and looked as pretty as the day we made them. In the future, I may even consider making these ahead of time and pulling them out of the fridge/freezer to let them get to room temp. Delicious, as always, Tieghan!
Hey Stephanie,
Awesome! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend:) xTieghan
This look divine. Do you roll out your pastry before cutting it into squares?
Thank you.
Hey Jo,
Thanks so much! I don’t roll mine since it is already a rectangle shape:) Please let me know if you give the recipe a try! xTieghan
I made these as soon as I saw the recipe. We were camping and I happen to have an oven in my camper. They were a HUGE hit and came out perfectly. The combination of savoury and sweet was a game changer! Your recipes are a classic favourite.
Thank you!!!
Hey Jacqueline,
Awesome! So great to hear that this recipe was enjoyed and thanks for making it! Have the best week! xTieghan
I gotta say that these were not good. I love pretty much everything you make but I did not like these. maybe I was just expecting sweet, but the carmelized onion was pretty overpowering. it was like eating a chicken pot pie when you’re expecting an apple pie. maybe you could change the title to savory onion and peach pastries instead? anyways not here to hate, there were elements I liked, and I love most everything you make but these were not my favorite.
Hey Kaylee,
So sorry you did not enjoy this recipe, thanks for giving it a try:) xTieghan
Where’s the recipe for the rosemary honey?
Hey Jocelyn,
That is listed in step 4. I hope you love the recipe, please let me know if you give it a try! xTieghan
Hi! Wanting to try this soooo bad, but the husband doesn’t like brie 🙁 Any suggestion for a good substitute? Thx!!
Hey Michelle,
Any other melty cheese that he enjoyed will work here, gouda would be delicious! I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan
Love your work! I’ve made many of your recipes with great success. I’m trying to figure out how two sheets of puff pastry cut into 4 pieces each add up to 12 servings? I’m pretty sure the puff pastry I buy has two pieces in each package. Math is not my forte clearly, but I’m at a loss here!
Hey Kelly,
Thanks so much! The instructions for this recipe have been reviewed, you will need 2 sheets of puff pastry for this recipe. I hope you love them! xTieghan
I love this recipe but I have the same question. Two sheets cut into 4 squares each equals 8 servings, not 12, if a serving is one full square. So should it actually call for 3 sheets cut into 4 squares each?
Okay, I wanted to love these SO BAD because look how beautiful! However, I was not a fan (and neither was my family) of the sweet/sourish/salty combo. In fact, I think maybe without the shallots it would taste better? Or maybe I did something wrong? These, unfortunately, went into the trash. Sigh. Also… Am I the only one that had a really hard time finding puff pastries at the store?! Can’t wait to try more from Half Baked, just not this recipe!
Hey Jamie,
So sorry you did not enjoy this recipe. Did you adjust anything? Puff pastry should be in the freezer section at your local grocery store, maybe that’s why you had a hard time finding it? Please let me know how I can help! xTieghan
OMG. These came out SO perfectly! They were as beautiful as they were tasty, which doesn’t always happen in my case. 10/10, will make again!
Yes!! Love to hear that! Thank you for trying these tarts! xTieghan
Hi Tieghan! I’m so excited to make these, but with just two people here to eat them, could you make a whole batch ahead and then wrap & freeze a couple for later use? I know the fruit and shallots would be fine in the freezer, just not positive about how Brie would hold up in that cold haha. Thank you!!
Hey Sarah,
I think they would be fine:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Seriously good. We used thyme instead of rosemary in the peppered honey – but do not skip that dressing! I almost did but now that I’ve had it I would regret it. Super easy with the puff pasty and can’t recommend enough!
Thank you so much Izzy! I am really glad this recipe turned out so well for you!! xTieghan
Nossa que delicia… parece tão gostoso!
Muito obrigado! xTieghan
I’m allergic to onions, what can I use as a substitute for the shallots?
Hey Shannon,
I would just omit the shallots. I hope you love the recipe, please let me know if you have any other questions! xTieghan