easiest pesto peach tart
Peaches are soon to morph into pumpkins, so let’s have some fun until that day is hammered into law.
Not gonna lie, today was crap as far as kitchenry goes. I tested two recipes and both flopped, and swallowed up my whole day in the process. I still don’t do well with utter failure, especially when I can’t figure out where exactly I went wrong. I like to at least have one thing to show for a day in front of the oven, and when nothing comes to fruition, I feel like I’ve wasted so much time and ingredients.
Such is a part of anxiety I don’t always manage too well. In therapy we discussed how much of my instability stems from catastrophizing, which links up with a false sense of self-insufficiency. One thing goes wrong, therefore my whole existence is wrong. And this isn’t just with my crafts, but with other facets of life.
I know anxiety won’t just switch off, that I have to consciously divert my emotions to a more productive mindset, but it still can feel extensively frustrating and belittling. A journey longer than a single day’s worth of progress. If any of you all are in that same canoe, we’re paddling together, friends.
But then…there’s happier days, where I scare up a concept on the fly and it turns out delicious. Such was the case with the Easiest Peach Pesto Tart. Using up what I had in the fridge and freezer, enjoying the last of a bundle of peaches I bought (and then I bought more, go figure). Minimal ingredients but a perfect result. My kind of mental recovery dinner.
Tart and Tasty
I highly recommend a batch of my feta pesto as the base for this tart, if you’ve the time to make it. Only a few extra minutes but yo, it’s my favorite condiment to keep around. You will have some left over for other uses, too, so it’s pretty multifunctional.
Start by rolling out a sheet of thawed puff pastry to 1/4 inch thickness. Slather the pesto on top, but be sure to leave about an inch border for folding. Sprinkle on shredded mozzarella and parmesan – I recommend part skim mozzarella here so to not make the pastry soggy.
Brush the border with a lightly beaten egg and fold over to enclose the filling. Brush the remaining egg wash over the pastry and pop it in a hot oven until golden, crispy, and poofy. If the center swells up a lot, don’t worry, it will settle once you remove the pan.
I kept my peaches fresh for the tart to really taste their glorious sweetness. Slice them thin and arrange as you please over the warm cheesy pastry. I finish off with a simple hit of black pepper and some fresh basil dusted overtop. Divine, and not fussy in the slightest.
If you’ve had a rough day, let’s toast a slice of this tart and a mug of beer to a better tomorrow.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Feeling peachy?
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easiest pesto peach tart
Ingredients
- 1 sheet puff pastry, thawed
- 1 egg, lightly beaten
- 1/2 cup basil pesto, homemade or store bought
- 1 1/2 cups part-skim mozzarella, shredded
- 1/3 cup fresh parmesan cheese, grated
- 2 peaches, thinly sliced
- black pepper, for sprinkling
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with parchment.
- Roll out the puff pastry to 1/4 inch thickness. Spread pesto on the bottom, leaving a 1 inch border. Sprinkle with mozzarella and parmesan cheese. Brush the border with the egg wash and fold over the filling.
- Brush the pastry with the remaining egg wash. Bake for 15-18 minutes until golden brown and puffed.
- Let the pastry cool slightly. Arrange the fresh peaches overtop and sprinkle with black pepper. Serve with additional basil, as desired.
