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+ servings
tart with sliced peaches and two slices cut
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5 from 3 votes

Roasted Peach and Goat Cheese Tart with Black Pepper and Honey

This easy peach tart makes the perfect healthy dessert or appetizer! Puff pastry is slathered with goat cheese, layered with fresh summer peaches, drizzled with honey, and baked in the oven. A perfect rustic summer peach recipe!
Prep Time20 mins
Active Time30 mins
Total Time50 mins
Course: Appetizer, Dessert, Side Dish
Cuisine: American
Keyword: Dessert, Puff Pastry
Servings: 8
Author: rylee

Ingredients 

  • 1 sheet frozen puff pastry one 14-oz. package, thawed according to package directions, can thaw out in fridge for up to 2 days before baking
  • 1 pound peaches pitted and cut into ½″ wedges (about 3 large peaches)
  • 4 oz. Goat Cheese softened to room temp to make it easy to spread
  • 2 tablespoons coconut sugar
  • 1 ½ teaspoons ground black pepper
  • 2 tablespoons honey
  • Flaked Salt

Instructions

  • Thaw puff pastry to room temp or thaw overnight in fridge. Can leave pastry in fridge for up to 2 days before baking.
  • Preheat oven to 400F and line a baking sheet with parchment paper.
  • Wash and slice peaches into ½″ wedges and set aside.
  • Remove your thawed pastry from the box, removing any plastic from inside the pastry.
  • Keep pastry in its original shape (the way it came in the box) and roll out puff pastry onto lightly floured parchment paper, to a large rectangle measuring about 15×10.
  • Prick with a fork in the middle of the pastry, leaving a ½-1″ border around the edges.
  • Then slide parchment paper onto a rimmed baking sheet and smear the barley softened goat cheese all over the middle of the pastry where you pricked the holes.
  • Like pictured above, layer your peaches in rows of 4, slightly overlapping each peach, or go crazy and layer with any design your heart desires!
  • Sprinkle peaches with sugar and black pepper and bake for 30 minutes until edges of pastry are golden brown and puffed.
  • Remove from oven and let cool, then sprinkle with salt and drizzle with honey.

Notes

*Can make 1 day ahead and keep in the fridge. Pop in oven at 250 until warmed through or bump oven up to 400 for 5-10 minutes to get crispy again, but keep your eye on it to make sure it doesn't brown too much.