Peach, Burrata, Prosciutto and Basil Pastries
These delicious, light pastries are little bites of summer. Enjoy a plate by the pool, serve as a summer appetizer, or for the family. No matter what you do with these, they’re one of those dishes that can be served on any occasion (like my burrata bruschetta which is lights out delicious.)
They may be little, but there is so much flavor happening in these pastries. Similar to my blackberry and brie puff pastry galette, we’re using pre-made puff pastry for these bad boys. I recommend using Dufour puff pastry from Whole Foods. I also tried using one from Pepperidge Farm and it didn’t yield that golden-brown result I was looking for.
If I had to describe the flavor, I would say that these are like if Caprese had a really sassy, younger, Gen-Z cousin. They are like knock offs of a classic with a lot of funky flare. Instead of tomatoes, we have these tart and sweet peaches. Then, we have this tangy, creamy burrata. Spice is found in the basil and a pop of black pepper. All of this is tied together with the salty prosciutto, sweet honey, and the buttery, flaky crust. It’s just INCREDIBLE.
Making these pastries is so easy and takes less than an hour. The hardest part of the recipe is just getting the ingredients, which you can typically find at any grocery store. If you’re vegetarian, skip the prosciutto. It’ll still taste amazing. There’s a little video tutorial below for your viewing pleasure!
View this post on Instagram
|2sheets puff pastry, thawed but firm|
|1 large peach, washed, pitted and thinly sliced|
|1bunch basil, chiffonade|
|Fresh cracked black pepper, to taste|
|Honey, to taste|
Preheat the oven to 375 degrees Fahrenheit.
Flatten the sheet of puff pastry and cut each sheet into 6 equal rectangles.
To build one pastry: rip one piece of prosciutto apart into 3-4 equal-sized portions. Layer those pieces of prosciutto in the center of one rectangle of puff pastry, leaving about 1/2 inch border. Layer 4 peach slices on top.
Line 2 sheet pans with parchment paper. Place the pastries onto the pan and bake for 25 minutes, rotating the pan after 10 minutes to ensure even browning.
Remove the pan from the oven and let the pastries cool for 5-10 minutes.
Slice the burrata open and separate into approximately 1 tsp size portions. Top each tart with as much burrata as you please. Add basil and fresh cracked pepper on top. Finish them off with a generous drizzle of honey and enjoy!
I recommend Dufour puff pastry over Pepperidge farm, but any brand will do the trick!
You can substitute honey for agave nectar.
You can add toasted hazelnuts to the tarts for a deeper, rich nutty flavor.
Leave a Reply