Mini Peach Tarts with Goat Cheese and Honey
When we’re not eating fresh peaches straight over the sink with juice dribbling down our wrists, we’re probably putting them in pastry chef Erin McDowell’s mini savory peach tarts with goat cheese and honey. They have just the right amount of sweetness and spice to make our mouths water for more—even better, they’re shockingly easy to make.
“With store-bought puff pastry, it’s really easy, and since you cut them into squares, there’s no waste or scraps,” the author of The Fearless Baker tells us. And about that store-bought dough: We promise no one will know the difference. “The secret is keeping it simple. Just by stacking three ingredients that complement each other, you get these beautiful-looking tarts. This is something I would eat, two of these and a salad for lunch or dinner…or then lunch and dinner.”
A final sprinkling of crushed red pepper flakes brings everything together, and voilà, you’ve got an effortless, gorgeous meal on your plate. Although, you might want to make a second batch…they’re that good.
6 medium peaches (902g)—halved, pitted and sliced ¼-inch thick
3 tablespoons honey
2 teaspoons crushed red pepper flakes
2 sheets store-bought frozen puff pastry, thawed in the refrigerator overnight
1 small red onion (75g), thinly sliced
8 ounces (226g) goat cheese
Freshly ground black pepper
1. Prepare the Peaches and Puff Pastry: Preheat the oven to 400°F. In a large bowl, toss the peaches with the honey and crushed red pepper flakes. Set aside.
2. On a lightly floured surface, roll out the puff-pastry sheets to ¼-inch thick. Cut each sheet into 6 even squares—you should end up with 12 squares total.
3. Line two baking sheets with parchment paper, and arrange the dough squares evenly between them.
4. Assemble the Tarts: Place a heaping tablespoon of goat cheese in the center of each square of puff pastry, and press it into an even layer. On top of the goat cheese, layer a few slices of red onion, then generously top with the peach slices. Season the tarts with freshly ground black pepper.
5. Bake the tarts until the crust is very golden brown and the peaches are tender, 15 to 17 minutes. Transfer the tarts to a cooling rack; let them cool for 5 to 10 minutes before serving.