Peach, Brie & Prosciutto Puff Pastry with Fig Jam
This Peach, Brie & Prosciutto Puff Pastry is the ultimate summer appetizer with flaky pastry, creamy brie, juicy peaches, fig jam, honey, and fresh thyme.
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.
Nutrition
Serving: 1sliceCalories: 254.32kcalCarbohydrates: 25.62gProtein: 4.51gFat: 15.25gSaturated Fat: 4.11gPolyunsaturated Fat: 2.13gMonounsaturated Fat: 8.12gTrans Fat: 0.01gCholesterol: 27.93mgSodium: 141.32mgPotassium: 120.7mgFiber: 1.49gSugar: 9.67gVitamin A: 261.63IUVitamin C: 4.18mgCalcium: 13.97mgIron: 1.3mg
Tried this recipe?Let us know how it was!
