These peach thyme tarts are an easy, savory treat that come together in just 15 minutes! Layered with puff pastry, gruyere cheese, fresh peaches, and thyme, they're the perfect summery appetizer!
These tarts go great with my roasted chicken and peaches or a peach Bellini!
You just need a few simple ingredients to make these easy puff pastry peach tarts!!
- Puff Pastry - I always use frozen puff pastry for these tarts! Just place the box in the fridge the night before you plan to make the tarts, and the pastry will be perfectly thawed and ready to use!
- Peaches - Fresh peaches are a MUST! Since the peaches will get roasted in the oven, you can use slightly under-ripe peaches.
- Gruyere Cheese - Gruyere is one of my favorite types of cheese! It has a creamy, nutty flavor that just pairs beautifully with the sweet peaches! But these peach tarts would also be delicious with brie or fontina cheese!
- Fresh Thyme - I love the combo of fresh thyme and peaches, but fresh basil would also go great with these tarts!
Tips for baking with frozen puff pastry
- Start with puff pastry that has been fully defrosted! The best way to defrost puff pastry is by placing it in the fridge overnight!
- Puff pastry is easiest to work with when it's still cold, but pliable which is why refrigerating it overnight is the best!
- Use a sharp knife or pizza cutter to cut the puff pastry into rectangles. You don't want to smash the edges as that will cause the pastry not to puff up as much.
- Always baking using parchment paper or a silicone mat, so that the puff pastry doesn't stick to the pan.
How to Make Peach Tarts
Preheat the oven to 425°F and line a baking sheet with parchment paper (this recipe makes 12 tarts so you'll probably need 2 baking sheets).
Cut each puff pastry sheet into 6 equal rectangles and arrange on your baking sheet.
Lightly brush the puff pastry with olive oil. Then sprinkle the shredded gruyere over each rectangle, leaving a small border (¼ to ½ inch).
Arrange the sliced peaches on top of the cheese and sprinkle with salt and pepper.
If desired, lightly brush the edges of the pastry with egg wash.
Bake at 425°F for 15-20 minutes or until the pastry is golden brown and the cheese is melted and bubbly.
Remove from the oven and drizzle with honey and fresh thyme.
Serve the peach thyme tarts warm and enjoy!!
These tarts are best served the same day, but will keep in an airtight container in the fridge for up to 3 days.
Absolutely! Any stone fruit like nectarines or plums would be delicious! So would strawberries or blackberries!
I don't recommend using frozen fruit in this recipe.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Peach Recipes!
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Peach and Thyme Tarts with Gruyere
- 2 sheets frozen puff pastry, thawed (1 box)
- 2 teaspoons olive oil
- 1 cup Gruyere cheese, shredded (substitute brie or fontina)
- 4-5 large fresh peaches, sliced
- flaky sea salt, to taste
- ground black pepper, to taste
- 1 egg, beaten for egg wash (optional)
- ¼ cup honey
- 2 tablespoons fresh thyme
- Preheat the oven to 425°F and line a baking sheet with parchment paper (this recipe makes 12 tarts so you'll probably need 2 baking sheets).
- Cut each puff pastry sheet into 6 equal rectangles and arrange on your baking sheet.
- Lightly brush the puff pastry with olive oil. Then sprinkle the shredded gruyere over each rectangle, leaving a small border (¼ to ½ inch).
- Arrange the sliced peaches on top of the cheese and sprinkle with salt and pepper.
- If desired, lightly brush the edges of the pastry with egg wash.
- Bake at 425°F for 15-20 minutes or until the pastry is golden brown and the cheese is melted and bubbly.
- Remove from the oven and drizzle with honey and fresh thyme. Serve warm and enjoy!!
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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