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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.
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