Balsamic Peach and Asiago Tart |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
I got this recipe from a local winery where my husband and I celebrated our 1st anniversary. I have made some variations and just love this tart. I serve it with a salad and of course a glass of crisp white wine! Ingredients:
4 sheets phyllo dough |
2 -4 tablespoons melted butter |
2 peaches, peeled |
4 ounces balsamic vinegar (12 years or older) |
8 ounces grated asiago cheese |
Directions:
1. Cut peeled peaches in half and marinate in the balsamic vinegar for 30 minutes. (If you don't have aged balsamic, pour double the amount of balsamic in a sauce pot and reduce by half over low heat).
2. Take a sheet of phyllo and brush with melted butter, repeat until all sheets have been layered and buttered.
3. Cut the phyllo into 4 sections.
4. Cut marnited peach halves into slices and place onto phyllo sections (using a 1/2 peach for each section).
5. Divide asiago evenly over the peaches.
6. Fold phyllo and brush with butter.
7. Bake at 350 for 20 minutes, until golden and crispy.
8. I triple this recipe and freeze just before I bake. It's a great treat in the middle of winter when you want it to be summer! I have also tried canned peaches and it doesn't work out well.
|
|