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.

overhead photo of Peach Brie Pastry Tarts with Peppered Rosemary Honey

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.

raw peaches on cutting board

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.

overhead photo of Peach Brie Pastry Tarts on baking sheet before baking

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.

overhead photo of Peach Brie Pastry Tarts on baking sheet after baking

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!

overhead photo of Peach Brie Pastry Tarts with Peppered Rosemary Honey

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.

overhead photo of Peach Brie Pastry Tarts with Peppered Rosemary Honey

Looking for other summer peach recipes? Try these:

Prosciutto Balsamic Peach Chicken with Burrata and Basil

Balsamic Peach Spritz

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

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12
Calories Per Serving: 304 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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Ingredients

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! 

Peach Brie Pastry Tarts with Peppered Rosemary Honey | halfbakedharvest.com

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Comments

  1. Hi! Wanting to try this soooo bad, but the husband doesn’t like brie 🙁 Any suggestion for a good substitute? Thx!!

    1. 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

  2. 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!

    1. 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

  3. 3 stars
    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!

    1. 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

  4. 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!

  5. 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!!

    1. 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

  6. 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!

    1. 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

  7. 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.

  8. 2 stars
    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!

    1. 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

    1. 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

  9. 5 stars
    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!!

  10. 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.

  11. 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.

    1. 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

  12. 5 stars
    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!

  13. 5 stars
    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!

  14. 5 stars
    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!

  15. 5 stars
    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!!

    1. Aw that is really amazing to hear! I am so glad you have been enjoying my recipes and I hope you continue to!! xTieghan

  16. 5 stars
    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!!

  17. 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?

    1. 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

  18. 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!

    1. 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

  19. 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.

    1. 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

  20. 5 stars
    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!

  21. 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!

    1. 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

  22. 5 stars
    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.

    1. I am really glad this recipe turned out so well for you, Tiffany! Thank you so much for trying this recipe!! xTieghan

  23. Delicious. Pretty easy. Definitely takes more than 15 minutes to make and assemble. But if you have the time, they’re great 👍🏼

  24. 5 stars
    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!

    1. Aw that is seriously so amazing to hear! I am so glad this recipe turned out so well for you, Roxanne!! xTieghan

  25. 2 stars
    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

    1. Hi Claire! I am glad these turned out well for you and your family! I am sorry they took longer than expected! xTieghan

  26. 5 stars
    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!

  27. 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?

    1. 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

  28. You amaze me with your ideas and expertise in everything you do. Photography Is beautiful, as well. I am 69 years old and still love to try new ideas, but YOU are an inspiration!! A big hug to you and your parents!! I know you give this job your all and then some! So happy my daughter told me about your site!

    1. Aw you are so sweet, Linda! Thank you so much!! I am so glad your daughter passed on my site as well!! xTieghan

  29. 5 stars
    Can this recipe be made ahead? I have a brunch coming up and I thought these would be a great appetizer bring.

    1. Hey Candace,
      You could assemble these ahead and then bake when you are ready to serve, but I would recommend serving these warm:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Sarah,
      Sure I think blueberries would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  30. 5 stars
    Made it with balsamic vinegar instead of apple cider vinegar. My lord they’re delicious. I immediately ate three!

  31. Hi. Can’t wait to make these! Can you make them ahead of time? ( I assume you’d want to wait to do the egg wash until you bake them.)
    Thank you!!

    1. Hey Karen,
      Sure you could assemble these ahead of time 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

  32. This looks amazing! Could you make little individualized tarts using phyllo cups and diced brie and peaches?

    1. Hey Lydia,
      Sure that sounds like a great idea! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Prithvi,
      Plums, apples, and cranberries would all be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  33. I haven’t seen this pop up on your IG yet today so I came here to comment.

    Thank you. Just, thank you. Your food, pictures, recipes. They’re amazing. They make me FEEL things! Like, I’ve never gotten emotional over food.

    Anyway, keep up the good work!

    1. Aw that is so sweet to hear! Thank you so much for trying this recipe, Lynalice! I am so glad it turned out so well for you! xTieghan

  34. People, please read the instructions… it states two sheets of puff pastry, and just before the recipe and in the last step of instructions it tells you how to make the peppered honey.

    1. Hi Mary Anne,
      Yes sorry for the confusion! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Toni,
      The instructions for the honey are listed in step 4. Simply mix together honey, rosemary, and pepper. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  35. Hello, good morning. These tarts sound amazing. Sweet, tart, savory, herbs, creamy Brie – my favorite combination. But – could you please clarify the amount of Brie. Your directions say: 1 (8 ounce) wheel Brie, each cut into 12 slices (leave on the rind.) It’s the “each” that’s confusing me….

    Thanks very much. Really enjoy your website and recipes.
    Rebecca

    1. Aw thank you so much Rebecca! I am really glad you like these and I hope they turn out amazing for you! xTieghan

    1. Thank you Charlotte!! Hopefully you will love some other sweet OR savory recipes of mine haha! xTieghan