‍

• 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

To make the basil pesto:

1. Add the pine nuts, lemon juice, garlic cloves, and s&p to a food processor and blend until smooth.
2. Add the basil leaves, and pulse, whlie drizzling the olive oil, just until combined.
3. Add in Parmesan cheese and pulse again just enough until combined.
4. Pour in a bowl and set aside.

To make the tarts:

1. Preheat oven to 400.
2. On a lightly floured surface, roll out the puff pastry, and cut into 6 equal sized triangles.
3. Add the puff pastry to a parchment lined baking sheet.
4. Brush the edges of the puff pastry with egg wash, using a pastry brush.
5. Add 1-2 tbsp of pesto in the center of each tart spreading mostly in the center of the tart.
6. Nestle slices of peaches in the center of the tart.
7. Bake in oven for approximately 15-18 minutes.
8. Remove from oven and top with scoops of burrata, torn pieces of proscuitto, a sprinkling of crushed pistachios, and a drizzle of basil pesto.
9. Serve immediately.