Sweet and Savoury Peach Tarts with Caramelised Shallot
These tarts are impressive, but they're very easy to put together
- 4 tbsp extra virgin olive oil
- 200g echalion shallots, peeled and finely sliced
- ½ tsp chilli flakes
- A few sprigs of thyme, leaves picked
- 1 tsp red wine vinegar
- Sea salt and black pepper to taste
- 5 ripe peaches
- 320g ready rolled puff pastry
- 1 egg
- 1 tbsp honey
- 50g Prosciutto slices
- 50g Parmesan
Heat two tablespoons of the olive oil in a frying pan on a medium heat. Add the shallots along with the chilli flakes, thyme (reserving a few leaves for garnish), vinegar and seasoning. Cook for 20–25 minutes until dark brown, caramelised and sticky.
Slice the bottom third from each peach and then carefully remove the stone.
Preheat the oven to 180C. Roll out the puff pastry onto a baking tray, leaving it on its greaseproof paper. Using a small bowl as a guide, cut the puff pastry into circles large enough to contain the peaches. Save the discards for another recipe.
Cut a 2cm border around the edge of each tart. Fill the centre of each tart with a tablespoon of the caramelised shallot mixture. Top each tart with the larger portion of the de-stoned peach. Drizzle with a little more extra virgin olive oil and a sprinkling of sea salt and black pepper.
Whisk the egg in a small bowl, then use a pastry brush to paint the border of each tart with it. Place into the oven to cook for 20 minutes until the peaches are soft and the pastry is golden and puffed up.
Finish the tarts with a drizzle of honey, a slice of Prosciutto, a generous grating of Parmesan and a few thyme leaves.