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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.
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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!
Ingredients
- 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
Instructions
- 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!
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I just made these for a brunch with a couple of friends and they both demanded the recipe. I used manchego cheese because I had some I needed to use, but everything else was to the recipe. It was SO delicious, and my husband (not usually a sweets person) loved it too.
Want to save the next two for tomorrow morning, but think it will be hard to resist.
I am so glad this turned out so amazing for you Kelsey! Thank you so much for trying it! xTieghan
I just made these today and they were amazing! I love all the different flavor profiles. Thanks for the awesome recipe 🙂
That is so great to hear! Thank you Adriene! xTieghan
What oil would you drizzle the tarts with at that point in the recipe? A specific one isn’t listed in the ingredients or steps.
Hi there! I like to use olive oil. Recipe is all fixed, so sorry about that. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Pastries are my culinary kryptonite. These look incredible, Tieghan!
Thank you so much Kelly! xTieghan
Hello 🙂 . I made these for a party tonight, they were a hit!! I thoroughly enjoyed them myself. Not one left and I got rave reviews! I used gouda cheese, and only peppered once instead of twice.
Thank you so much Elizabeth! xTieghan
Great recipe, and I love all your postings!
Thank you so much Gretchen! xTieghan
Hi ! Recipe states drizzle with oil before baking, but oil isn’t listed in ingredients. Or am I missing it! What kind of oil do you recommend. Thanks, so enjoy your recipes!
How long would these last once baked if I stored them in the fridge? Of course I’d warm them in the oven before eating.
Hey Magen! These will store for 3-4 days in the fridge. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Holy smokes these are good! I used Asiago because I had a bunch I needed to use up and it was awesome! Such different flavour profiles but very tasty! Will def be making again!
So happy to hear that! Thank you so much Lindsay! xTieghan
I used foil instead of parchment, gruyere for the cheese and omitted the pepper and basil. Delicious!
Thank you Denny! xTieghan
I can’t wait to try this. Peaches are now showing up in the produce aisle and i have all the necessary ingredients. May use this jar of ginger preserves i have in pantry. will let you know how turns out…i looked on website to enter contest…can’t really find where to enter to win wheel o’ cheese…i emailed them. Here’s hoping its not too late. …..Do you think a smoked cheese (edam) would work???
Hey Lisa! Unfortunately, the giveaway is now over, I am SO sorry! As for the cheese, gouda will be SO delicious. I love that idea! Please let me know if you have any other questions. I hope you love this recipe and happy 4th of July! Thank you! xTieghan
I hate to say this as your recipes are usually great. Also, I am a very good cook who is unafraid of any sort of technique in the kitchen. Made these last night and they were pretty awful. The only difference was that I used fontina cheese, which we love and which is a fabulous cheese.
Husband said it tasted like I was trying to make a peach pizza, because of the basil and thyme in it. Sorry, a flavor fail here.
Hi Virginia! Really sorry you did not like this recipe, but I hope you love others of mine! Thank you for commenting. xTieghan
they look great, I love peaches and thyme together
Yes, so good! I hope you try these Ruth! xTieghan
I’m all for stone fruits for every meal ?
That’s what I’ve been doing over at my house
Yes!! They’re so amazing! I hope you try this recipe, Nabeela! xTieghan
With what other cheese can it be prepare?
Hi Patricia! I recommend using gruyere, fontina, or brie cheese. Either will be so delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan