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Cooking with Rania: Peach and Brie Tart

Pittsburgh (KDKA) — Rania Harris This recipe uses fresh summer fruits and vegetables.

peach and brie tart

material:

  • 1 thawed frozen pie sheet
  • ½ cup lemon basil pesto (see recipe below)
  • 1 – 8 oz wheel brie – skinned 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 (see recipe below)

direction:

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

Gently roll the pie dough out to 1/8-inch thickness on a clean work surface and transfer to the prepared baking sheet. Spread evenly. Arrange the brie and peach slices over the pesto and drizzle lightly with olive oil. Season with salt and freshly ground black pepper and add prosciutto. Sprinkle the edges of the dough with cracked black pepper.

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

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

Serve: 6

balsamic glaze

  • ½ cup balsamic vinegar
  • 1 tablespoon honey

Add the balsamic vinegar and honey to a small saucepan and simmer over medium heat until the dressing is reduced by about a third and the back of a spoon is covered. This takes about 5 minutes. Be very careful with the glaze as it will burn quickly if it is boiled down too much. Allow to cool slightly before use.

lemon basil pesto

material:

  • 3 cloves of garlic
  • 1/2 cup roasted pine nuts
  • 2/3 cup grated Parmesan cheese
  • 3 cups loosely packed basil
  • Peel and juice of 1 lemon
  • ½ teaspoon calabrian chili paste
  • 2/3 cup extra virgin olive oil
  • sea ​​salt of your choice

direction:

To make the pesto, put the garlic in a food processor and finely chop. Add 1/2 cup pine nuts, 2/3 cup Parmesan cheese, basil, lemon zest and juice, Calabrian chili paste and process until finely chopped. With the motor running, add the oil in a slow steady stream and blend until well combined. Season with sea salt.

Leftover pesto can be frozen in ice cube trays and used as needed throughout the season. I always make a lot of pesto this time of year and freeze it for the winter.

Cooking with Rania: Peach and Brie Tart

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