Caramelized Leek and Peach Puff Pastry Tarts

These little tarts are proof that puff pastry makes everything easier. Leeks cooked low and slow turn soft and sweet, and paired with juicy summer peaches and salty pancetta, they hit that sweet and savory note I love.

They look like you fussed over them but they really come together quickly. Great for brunch, or cut them small for something to pass around.

Caramelized Leek and Peach Puff Pastry Tarts

Ingredients:

• Puff pastry, thawed

• Leeks

• Peaches

• Pancetta/prosciutto

• Brown sugar/honey

• Thyme

• Butter

• S + P

• Fresh rosemary, chopped

• Goat cheese

• Egg wash

Instructions:

1. Preheat your oven to 400 degrees F. Line a pan with parchment paper

2. Add the butter or oil, honey or brown sugar, rosemary, sliced peaches and sliced leeks to a pan on medium heat. Give them a stir to ensure the leeks and peaches are fully coated, then sprinkle salt and pepper and stir again. Reduce the heat to medium-low and stir the leeks and peaches every 2-3 minutes, allowing them to caramelize on the bottom in between stirring. Place aside when done.

3. Cut each sheet of puff pastry into 6 rectangles. Spread each rectangle with goat cheese, leaving a 1/4 inch border. Top with the caramelized leeks and peaches.

4. Fold the edges of the pastry inward. Brush the edges of pastry with the egg wash.

5. Transfer to the oven and bake for 15-20 minutes or until the pastry is golden. Top with fresh thyme and pancetta.

6. Enjoy!