Just when we thought we were done with peaches, I made one last hurrah for Ludmilla. I wanted to make something simple, light and delicious of course! I realized I had some puff pastry in my freezer and it was decided…peach tarts it would be. With the addition of summer heirloom tomatoes, some caramelized onions, fresh thyme and soft goat cheese it became a meal. We enjoyed ours with a nice glass of rose’ and a small salad. This was one of the best meals of the summer I believe because of it’s simplicity and lightness. This peach and tomato tart is a perfect way to wind down our amazing summer!
1 sheet puff pastry (partially defrosted)
1 egg, beaten
1 large onion, sliced thin
1 tsp. minced garlic
2 T. butter
kosher salt and pepper
2 T. chopped, fresh thyme
1 large or 2 small heirloom tomatoes, cut into thick slices
1-2 peaches, cut into thick slices
goat cheese, such as Montrachet (you could use plain or herbed)
Preheat oven to 425F.
Heat a large skillet over medium high heat and place butter and 1 T. olive oil in the pan. When hot, place onions in the skillet and cook until dark brown and caramelized, adding garlic near the end of cooking and scraping up all the bits as they cook, Approximately 10-15 minutes. Set aside.
Place puff pastry onto a lightly floured surface and brush with beaten egg. Cut the sheet into 6 equal squares. Place onto a sheet pan lined with a silpat liner or parchment paper.
Place 1-2 T. of the caramelized onions on each square of parchment. Top with a large slice of tomato and peach. Sprinkle each tart with the goat cheese and fresh thyme.
Bake until pastry is golden brown and tomatoes and peaches begin to soften, approximately 20 minutes.
Beijos e Tchau!