1 sheet frozen puff pastry, thawed
½ cup Lemon Basil Pesto (see recipe below)
1 – 8 ounce wheel Brie – rind left on and sliced into 1/8 inch pieces
2 large ripe peaches – thinly sliced
Extra virgin Greek olive oil
Sea salt and freshly ground black pepper
3 ounces thinly sliced prosciutto – roughly torn

Fresh basil leaves for garnish

Balsamic Glaze:

½ cup balsamic vinegar
1 tablespoon honey

Preheat the oven to 425° line a rimmed baking sheet with parchment paper.

Gently roll the puff pastry out on a clean work surface to a 1/8-inch thickness and transfer it to the prepared baking sheet. Prick at the pastry all over with a fork and then spread the pesto evenly over the dough leaving a ½ inch border. Arrange the brie and peach slices on top of the pesto and drizzle lightly with the olive oil. Season with salt and freshly ground black pepper and then tuck in the prosciutto. Sprinkle the edges of the dough with a freshly cracked black pepper.

Bake tart until the pastry is golden and the prosciutto is crisp, about 25 to 30 minutes.

Remove the tart from the oven and top with basil leaves and drizzle lightly with the balsamic syrup. Cut into squares and serve warm


Balsamic Glaze:

½ cup balsamic vinegar
1 tablespoon honey

In a small saucepan, combine the balsamic vinegar and honey and cook over medium heat until the dressing reduces by one third and coats the back of a spoon. This should take about five minutes. Be very careful to watch the glaze carefully as it will burn quickly if left to boil too long. Cool slightly before using.