Peach, Burrata, Proscuitto, and Basil Pesto Tart
A quick and delicious brunch or appetizer option that comes together in under 30 minutes and presents beautifully.
Prep:
15
minutes
Cook:
15
minutes
TOtal:
30
minutes
Ingredients
- 1/2 c toasted pine nuts
- 2 tbsp fresh lemon juice
- 2 small garlic cloves
- sea salt and black pepper to taste
- 2 c fresh basil leaves
- 1/4 c olive oil
- 1/4 c grated parmesan cheese
- 1 package of puff pastry
- 2-3 small peaches, pitted and sliced approx 1/2 inch thick
- 4 oz of prosciutto
- 1/4 c pistachios, slightly crushed
- 1 - 2 small balls of burrata
- egg wash
Equipment Needed
- Food processor
- Parchment lined baking sheet
- pastry brush
Instructions
To make the basil pesto:
- Add the pine nuts, lemon juice, garlic cloves, and s&p to a food processor and blend until smooth.
- Add the basil leaves, and pulse, whlie drizzling the olive oil, just until combined.
- Add in Parmesan cheese and pulse again just enough until combined.
- Pour in a bowl and set aside.
To make the tarts:
- Preheat oven to 400.
- On a lightly floured surface, roll out the puff pastry, and cut into 6 equal sized triangles.
- Add the puff pastry to a parchment lined baking sheet.
- Brush the edges of the puff pastry with egg wash, using a pastry brush.
- Add 1-2 tbsp of pesto in the center of each tart spreading mostly in the center of the tart.
- Nestle slices of peaches in the center of the tart.
- Bake in oven for approximately 15-18 minutes.
- Remove from oven and top with scoops of burrata, torn pieces of proscuitto, a sprinkling of crushed pistachios, and a drizzle of basil pesto.
- Serve immediately.