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easiest pesto peach tart

Creamy pesto, luscious peaches, and melty mozzarella to celebrate the close of August and the tragic finales of peach season. Sniff.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Main Course
Servings 8

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.

Notes

*Homemade pesto: Find my favorite homemade pesto here!
Keyword appetizer, cheese, main course, peach, pesto, puff pastry, tart, vegetarian, weeknight dinner