Peach Pistachio Puff Pastry Tart.
This peach puff pastry is spread with mascarpone cheese and topped with crushed roasted pistachios. It’s flakey, sweet, savory and wonderful! It can be an appetizer, side dish or snack!
Oh my YUM.
This flaky, buttery crust is loaded with creamy mascarpone cheese, sweet and juicy peaches then finished with a shower of crunchy, salty chopped pistachios.
Hello flavor explosion!
I’m having just a slight obsession with peaches at the moment. I mean, can you tell?! I’m very sad that peach season is coming to an end.
And it’s no secret that I love everything puff pastry! Throw something sweet or savory on top of this flaky crust and I am sold.
This is no exception. It’s a bit both savory and sweet, something delicious to make for a snack, an appetizer or even a dessert. Or heck, make it part of your meal.
It’s SO EASY.
Spread your sheet of puff pastry with a layer of mascarpone cheese. Top with sliced peaches and a drizzle of honey. Top with crushed pistachios and bake!
YES. Only five ingredients, that is it.
I’ve made something similar with brussels sprouts before and we all freak over it.
My ideal time to make this? If I’m having just a few girlfriends over and we’re going to sit on the patio with cocktails. It’s not an overwhelming snack to make, but it’s also not something you can really make ahead of time because puff pastry is best when consumed right away.
If you make it and pop it in the oven right before guests come, it’s hot and ready and bubbly and cheesy and sweet just in time for everyone to eat!
Rhyming unintentional .
But if you need a few other ideas of how to serve it, I’ve got you!
I love to make this and serve it with a simple lemon arugula salad. Just some arugula greens (or any greens you have, really) with salt, pepper and fresh lemon with olive oil. Like the arugula greens I shared here!
You can also drizzle it with some balsamic glaze for even more of a savory sweet kick.
Another way you can serve it is with a savory meal, like grilled chicken and vegetables! Pair this on the side as your carb and it gives such a delicious sweet bite to the meal. I love it!
While I know I said it’s best served right away (and for guests, it certainly is), if you have leftovers, you can make it work. I’ve had leftover puff pastry things before and I find that if you warm it in a very low oven (200 degrees F ish), it comes out pretty good. This means that if you make it for yourself, it can work overtime for a few meals!
Best flavors for late summer.
Peach Puff Pastry with Pistachios
Peach Pistachio Puff Pastry
Ingredients
- 1 sheet of puff pastry, thawed if frozen
- 8 ounces mascarpone cheese
- 3 peaches, thinly sliced
- 2 tablespoons honey
- ⅓ cup chopped roasted pistachios, salted are fine too!
- kosher salt and pepper
- 1 egg + 1 teaspoon water, lightly beaten to make an egg wash
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or foil. Stir the mascarpone cheese with a spoon to warm it up and make it creamier.
- Place the sheet of puff pastry on the baking sheet. Poke it a few times all over with a fork.
- Spread the mascarpone cheese on the pastry, leaving a 1 inch border. Spread it evenly all over - you don't want too much in the center or the middle won't cook. Layer on the sliced peaches. Drizzle with the honey. Sprinkle with a pinch of salt and pepper. Top with the chopped pistachios.
- Brush the beaten each wash on the exposed border of the puff pastry. This is not required but it does give the pastry a nice golden shine.
- Bake at 425 degrees F for 20 to 25 minutes, until the pastry is golden and crisp. Serve immediately!
Did you make this recipe?
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I appreciate you so much!
These flavors!
8 Comments on “Peach Pistachio Puff Pastry Tart.”
Do you need to peel the peaches? I want to make this for our anniversary dinner this week. It looks amazing
i do not peel them! but if you would prefer them to be peeled, you totally can!
Thanks I really did not look forward to peeling them. This will be a surprise for my husband
Will be making this with cocktails for the `boys club’ next week. Looks divine!
And, I just loved the rhyming.
This was one of the best tasting things we’ve had in a long time, so easy to make. Mine wasn’t nearly as pretty but the flavor profile got rave reviews from my dinner guests and hubby! We love everything you share!
This recipe didn’t quite work right for me. The honey all ran off the tart and burned to the pan within 10 minutes. Meanwhile the pastry was undercooked even after 35 minutes of baking. I don’t know if it needed rolling out first? Rating 4 stars because it was still delicious.
I just made these and accidentally bought Phyllo dough instead of puff pastry, and they came out divine and crispy!
so disappointed that this did not work completely for me. I did roll out my puff pastry a bit so it fit the sheet pan like yours. I spread a layer of mascarpone and layered my thinly sliced peaches.
for some reason – there was SO MUCH LIQUID while baking! the mascarpone ran right off and the dough did not cook (except for the exposed edges).
I didn’t think my peaches were too juicy – they were firm and delicious and there was not an excess of liquid while cutting them.
but don’t worry – we still ate it!! and the flavor profile was fantastic. :0)
I will def try again – but may cook my puff pastry separately (like when I make napoleons) and cook the peaches in a separate dish. then layer with the mascarpone, cooked peaches, honey, and nuts after it comes from the oven.
thanks for all your great recipes!!