Ingredients
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4
-
2 - 4
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2
-
4
-
8
-
-
-
-
-
-
-
-
-
-
Directions
Balsamic Peach and Asiago Tart, 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!, This is a really tasty dish! I didn’t use phyllo dough, (sorry) I’m terrible with phyllo, instead used puff pastry *much more forgiving* Thank you for sharing, very easy to make and has given me many other creative ideas to leap off from ( lums and asiago, gorgonzola and pears for winter time hmmm), 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!
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Steps
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1
Done
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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
Done
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Take a Sheet of Phyllo and Brush With Melted Butter, Repeat Until All Sheets Have Been Layered and Buttered. |
|
3
Done
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Cut the Phyllo Into 4 Sections. |
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4
Done
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Cut Marnited Peach Halves Into Slices and Place Onto Phyllo Sections (using a 1/2 Peach For Each Section). |
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5
Done
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Divide Asiago Evenly Over the Peaches. |
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6
Done
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Fold Phyllo and Brush With Butter. |
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7
Done
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Bake at 350 For 20 Minutes, Until Golden and Crispy. |
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8
Done
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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. |
