Peach Thyme Tarts.
These savory Peach Thyme Tarts are a summertime favorite. They’re quick, easy, and most importantly, everyone loves them! Puff pastry, creamy cheese, summer herbs, and sweet peaches, all baked together to create the perfect cheese filled mini tarts. Finish off each tart with honey and fresh thyme for a summer appetizer that’s perfect for everything from brunch, to lunch, to entertaining on a summer night.
This post is sponsored by Emmi Cheese.
Are these not just the cutest, sweetest, little handheld tarts? I created them completely on a whim one night, certainly never thinking of ever sharing the recipe. But after the first bite, I knew this was a recipe was a keeper. These savory peach tarts are mouthwateringly delicious and beyond easy to throw together at a moment’s notice.
All you need is few pantry staples…puff pastry, cheese, and honey. Along with some fresh summer produce…peaches, basil, and thyme.
Oh, and some fig preserves. These certainly aren’t a must if you don’t have any on hand. But the preserves add another really nice layer of flavor that I find delicious.
Start out by cutting each sheet of pastry into rectangles and spread with fig preserves (if using).
Top the preserves with creamy, melty Le Crémeux cheese. Add sweet peach slices, send to the oven, and wait patiently for 15 minutes…
Then finish with honey, thyme, flaky salt, and plenty of black pepper.
Quick, easy, perfect, and SO GOOD!
The key to these tarts is the creamy Le Crémeux cheese.
I recently learned more about the process of making Le Crémeux cheese and was kind of blown away. I had no idea how much time and work goes into creating creamy, delicious cheese.
Le Crémeux is part of the KALTBACH line of cave-aged cheeses. It’s carefully crafted in the deep, cool Kaltbach Cave, in the Alpine Valley of Switzerland.
Now here’s the really cool part. Kaltbach is a 22 million-year-old natural sandstone labyrinth with a small river running through it. Kaltbach actually means “cold river”, it’s what allows for a constant humidity of 96 percent in the mineral-rich cave air. This natural process regulates the humidity. In fact, it’s a crucial part of the texture and flavor development of the cheese. It’s what makes this cheese unlike any other in the world.
And trust me when I say this, it really is like no other cheese. The Le Crémeux is so creamy and extra melty, similar to brie, but with more flavor.
It was, of course, the perfect pairing for these cheesy peach tarts.
I’m very excited to be making these tarts all summer long. If you’re entertaining this 4th of July, these NEED to be on your menu. They make a great, easy, seasonal appetizer that everyone really loves.
Lastly, I’m excited to tell you that Kaltbach is giving away 100 wheels of their Emmi KALTBACH Cave-Aged Le Crémeux cheese. It’s even personalized and signed just for you! To enter to win simply click HERE
If you make these peach thyme tarts, 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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Peach Thyme Tarts.
- 2 sheets (1 box) frozen puff pastry, thawed
- 1 cup shredded Kaltbach Le Cremeux cheese (gruyere, fontina, or brie cheese)
- 1/3 cup fig preserves
- 1/4 cup fresh basil, chopped
- 4 peaches, sliced
- extra virgin olive oil, for drizzling
- flaky salt and freshly crushed black pepper
- 1 egg, beaten
- 1/3 cup honey
- 2 tablespoons fresh thyme leaves
1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
2. Cut each sheet of puff pastry into 6 rectangles. Spread each rectangle with about 1 teaspoon fig preserves, leaving a 1/4 inch border. Top with cheese and sprinkle with basil. Arrange the peaches 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 for 15-20 minutes or until the pastry is golden and the cheese melted. Top with fresh honey and thyme. Serve and enjoy!
This cheese is truly special. You can find Kaltbach cheeses near you at:
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