Sometimes you just need a simple, rustic dessert. Today is one of those days.
We’ve been prepping our house to sell, and I have been organizing/cleaning every nook and cranny. Who knew we were such slobs?!?! I have no idea how we are going to keep this house clean for showings with two kids and a dog ‘rearranging’ everything, but I suspect it will entail me cleaning into the wee hours of each morning. Every day. Yippee.
In the meantime, I’ll try to put my home selling anxiety aside and focus on one of the simple joys of life: DESSERT! If you can cut puff pastry into a few squares, slice and dice some cheese and peaches and boil some balsamic vinegar, you can make this dessert. The premade dough makes it a cinch to pull together on a weeknight. I’ve always believed dessert should not be only for weekend enjoyment, after all, stressed is desserts spelled backwards. Doesn’t most of your stress happen during the week? Grab a fork and relieve some of it with crispy puff pastry topped with creamy, melted slices of brie and sautéed peaches drizzled with balsamic reduction. I totally should have typed this up BEFORE we ate the tarts. Now I’m drooling on my keyboard. Oh well. Enjoy! 🙂
- 1 sheet puff pastry
- 4 oz. Brie cheese, sliced thinly
- 2 cups diced peaches (about 4 - 5 peaches), finely diced
- 2 tsp brown sugar
- 1 TBSP butter
- 1/2 cup balsamic vinegar
- Defrost the puff pastry in the fridge for 40 minutes or on the counter for 20 minutes.
- Preheat the oven to 400 degrees Fahrenheit.
- In a medium sauté pan over medium high heat, melt the butter.
- Add the brown sugar and diced peaches.
- Sauté until soft and lightly browned, about 5 minutes.
- Set aside to cool slightly.
- Unfold the square of dough and roll out slightly on a floured surface to smooth it out.
- Using a paring knife, cut into four squares.
- Place on a parchment paper or Silpat lined baking sheet.
- Score a 1/4 inch border around each square.
- Prick the center of each tart several times with a fork.
- Bake for 15 - 18 minutes, or until slightly browned. The center will puff up as it bakes, but don’t worry, as long as you pricked it with the fork first, it will deflate as it cools.
- Add a few slices of Brie to each tart.
- Bake for an additional 3 -5 minutes to melt the cheese.
- Add the balsamic vinegar to a small saucepan over medium high heat.
- Bring to a boil and stir occasionally until it reduces by half, about 8 - 10 minutes.
- Pour into a small bowl to cool slightly.
- Divide the peaches between the four tarts and drizzle with the balsamic reduction.
- Serve immediately.