Estimated reading time: 3 minutes
There’s something about the combination of sweet peaches, creamy brie, and flaky puff pastry that feels like summer. This is the kind of appetizer that looks impressive enough for entertaining but comes together with simple, store-bought ingredients, making it just as easy for a casual weeknight as it is for a dinner party.
I brought this puff pastry to a dinner with friends recently, and before the night was over, multiple people had asked me how I made it and if they could have the recipe. That’s always my favorite kind of recipe—the one people are still talking about after the last slice is gone.
A layer of fig preserves adds just the right amount of sweetness, while prosciutto, honey, fresh thyme, and flaky sea salt bring everything together. Every bite has the perfect balance of buttery, creamy, sweet, and savory flavors, making this one of my favorite ways to enjoy fresh summer peaches.
If you give this recipe a try, post a pic and tag @colbytroy on Instagram so I can see your beautiful creations!
Why You’ll Love This Recipe
- Great for dinner parties, brunches, wine nights, or holiday entertaining
- Ready in about 40 minutes
- Perfect for summer entertaining
- Sweet and savory in every bite
- Made with store-bought puff pastry
- Looks restaurant-worthy with minimal effort
Tips for Success
- Let the puff pastry thaw just until it’s easy to unfold.
- Keep the fig preserves in a thin layer.
- Slice the peaches as evenly as possible so they bake uniformly.
- Alternate the peach and brie slices with a slight overlap for the prettiest presentation.
- Brush only the border with egg wash for a beautifully golden crust.
- Add the prosciutto after baking while the tart is still warm.
- Finish with flaky sea salt right before serving.
FAQs
Can I leave the rind on the brie?
Yes! The rind is completely edible and becomes even softer as it bakes.
Can I make this ahead of time?
This tart is best served the day it’s is made. You can prep the ingredients ahead of time, then assemble and bake just before serving.
What should I serve with it?
It pairs wonderfully with a crisp white wine, sparkling wine, a simple arugula salad, fresh fruit, or a charcuterie board.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in a 350°F oven for about 8-10 minutes until warmed through. Avoid the microwave, which softens the pastry.
Peach, Brie & Prosciutto Puff Pastry with Fig Jam
Equipment
- Sharp Knife
- Pastry Brush
- Cutting Board
Ingredients
- 1 sheet puff pastry (I used Jus-Rol), or 1 sheet frozen puff pastry, thawed
- 1 large egg
- 1 tbsp water
- 3 tbsp fig preserves
- 3 ripe peaches thinly sliced
- 5 ounces brie thinly sliced
- 2 ounces prosciutto torn into ribbons
- 1 tbsp honey
- 1 tbsp fresh thyme
- flakey salt
- cracked black pepper optional
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- If using Jus-Rol refrigerated puff pastry, unroll it directly onto the prepared baking sheet. If using frozen puff pastry, thaw it according to the package directions before unfolding. Gently smooth out any creases if needed.
- Using a sharp knife, score a 1 inch border around the edge of the pastry, being careful not to cut all the way through.
- Spread the fig preserves in a thin, even layer over the center of the puff pastry.
- Thinly slice the peaches and brie. Starting at one end of the pastry, arrange three slightly overlapping peach slices, then tuck one slice of brie beside them. Continue repeating this pattern—three peach slices followed by one slice of brie—until the tart is covered.
- Drizzle the peaches with the fresh lemon juice. Sprinkle half of the fresh thyme leaves evenly over the tart and finish with a few cracks of black pepper, if desired.
- Fold the 1-inch border of puff pastry up and slightly over the outer edges of the peaches and brie to create a rustic border.
- In a small bowl, whisk together the egg and water. Brush the folded border generously with the egg wash.
- Bake for 22-25 minutes, or until the pastry is deeply golden brown and puffed and the brie is melted.
- Remove the tart from the oven and immediately arrange the torn prosciutto over the warm tart.
- Warm the honey for about 10 seconds in the microwave, then drizzle it evenly over the top.
- Sprinkle with the remaining fresh thyme leaves and finish with flaky sea salt to taste.
- Let the tart cool for 5-10 minutes before slicing and serving.
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