The.Kithcen.Kats
Palisade Peach Tartlets
Ingredients:
1 box refrigerated puff pastry
1 round or wedge of triple cream brie cheese
2 fresh Palisade Peaches (We used New Haven peaches from Sweet Cheeks Organic Peaches in Palisade, CO.)
Georgia Peach Spice (We got ours from the Savory Spice Shop)
Drizzle of Peach white balsamic Vinegar (We got ours from the Rocky Mountain Olive Oil Co.)
Fresh thyme leaves
Fresh Sweet Basil leaves
Directions:
Preheat the oven to 400.
Unroll your puff pastry and use a cookie cutter or cup to cut out rounds to fit into the bottom of muffin tins.
Put muffin tins in the oven for 5-7 minutes to let the pastry puff up a bit but don’t cook it all the way through.
While those are in the oven, slice your peaches into 8-10 slices and then cut the slices in half to make them into ½-1 inch wedges.
Cut brie into chunks just a little bigger than the peaches pieces.
Once puff pastry is out of the oven add one piece of brie and one piece of peach to each pastry round.
Sprinkle with Georgia Peach Spice and put back in the oven for 10-15 minutes or until golden brown and cheese is melted.
Let cool for a few minutes then top with a drizzle of Peach balsamic, small piece of fresh sweet basil, and 4 fresh thyme leaves.
Best when eaten right away but can be stored for a couple days. If planning on making ahead do not put the balsamic or fresh herbs on until right before they are to be served.
Yields: 24 Tartlets
