These peach, Proscuitto and caramalised shallot tarts are an unbelievably delicious balance of sweet and savoury that make the most of summer produce. Perfect for a starter, they may look impressive, but they’re actually very easy to put together with some shop-bought puff pastry.

Peach, Proscuitto and Caramelised Shallot Tarts
(© ukshallot.com)
Peach, Proscuitto and Caramelised Shallot Tarts
Print Recipe
Nutrition Facts
Peach, Prosciutto and caramelised shallot tarts
Amount Per Serving
Calories 650 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 25g
Cholesterol 46mg15%
Sodium 426mg19%
Potassium 403mg12%
Carbohydrates 55g18%
Fiber 5g21%
Sugar 20g22%
Protein 13g26%
Vitamin A 680IU14%
Vitamin C 9mg11%
Calcium 152mg15%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Peach, Prosciutto and caramelised shallot tarts

The perfect balance of sweet and savoury
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, Party food, Snack, starter
Cuisine: British
Servings: 5
Calories: 650kcal

Equipment

  • Frying pan
  • Baking tray
  • Small bowl

Ingredients

  • 4 tbsp extra virgin olive oil
  • 200 g echalion shallots peeled and finely sliced
  • 1/2 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
  • 320 g ready rolled puff pastry
  • 1 egg
  • 1 tbsp honey
  • 50 g Prosciutto slices
  • 50 g Parmesan

Method

  • Heat 2 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 180°C. 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 destoned 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.

Nutrition

Calories: 650kcal | Carbohydrates: 55g | Protein: 13g | Fat: 43g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 426mg | Potassium: 403mg | Fiber: 5g | Sugar: 20g | Vitamin A: 680IU | Vitamin C: 9mg | Calcium: 152mg | Iron: 3mg

Recipe courtesy of UK Shallots

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