Go Back
–+ servings

Peach, Burrata, Prosciutto and Basil Pastries

45 minutes
Serves 12 pastries
pin it Print
peach basil burrata and prosciutto pastries

Ingredients 

  • 2 sheets puff pastry thawed, but firm
  • 6 oz. prosciutto
  • 1 large peach washed, pitted, and thinly sliced
  • 2 burrata
  • 1 bunch basil chiffonade (thin ribbon slices) or chopped
  • Fresh cracked black pepper to taste
  • Honey to taste

Equipment

  • Sheet pan

Directions 

  • 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.