2 medium peaches
1 sheet butter puff pastry
100g cold brie, rind removed, if desired
Thyme or rosemary sprigs
2 teaspoons milk
2 slices prosciutto, roughly torn
1 tablespoon (20ml) caramelised balsamic (optional)
1. Preheat oven to 200ºC. Line a baking tray with baking paper.
2. Wash, halve and stone peaches. A melon baller is great for removing the stone. Cut each half into two thick slices, keeping the round shape with a hole in the middle where the stone was. Cut each half into 2cm slices.
3. Lay puff pastry flat on baking tray. Fold the puff pastry over 2cm along the edges to make a rim. Prick the inside to discourage rising.
4. Thinly slice the brie and lay slices evenly across puff pastry square. Top evenly with peaches and a sprig of herb. Tear up prosciutto and drape over the top. Brush the edges with the milk.
5. Bake 15–20 minutes until pastry rim is puffed up and golden brown. Cool slightly, scatter with prosciutto, drizzle with caramelised balsamic and serve immediately.
Lyndey’s note: Cut this tart into 3 x 3 pieces to serve as finger food. With a complete round brie, just remove the circular rind, but leave on the top and the bottom.
Wine match: Chardonnay or Fiano
Styling: Michaela Le Compte, Food prep: Sarah-Jane Hallett