If you want pie for dinner minus the fuss of pie crust, this summery Puff Pastry Tart with grilled peaches and corn is the solution.
Just The Food: Savory Puff Pastry Tart
Less time spent rolling out dough means more time spent around the grill with a cold drink in hand, and hopefully, more time with friends. Top with herbed ricotta and the sweetest summer offerings: tomatoes, grilled peaches, and sweet corn. Add fresh flavors from your garden or farmer’s market, and you can make this puff pastry tart a little different each time.
Psst… I recommend this puff pastry because of its straightforward ingredients.
The Personal: Simplifying
If I tell you I’m bringing you a pie, you better believe I am making the pie crust and the filling from scratch. I have my pride. I have my perfectionism. I have my need for control and my desire to wow and impress, but those tendencies come at a cost (usually it’s a bit of my sanity). In addition to reminding myself to question my intentions when baking (am I baking for perfection or for sharing and connection?), I like to remind myself of this very humbling Carl Sagan quote:
“If you wish to make an apple pie from scratch, you must first invent the universe.” -Carl Sagan
The quote reminds me of the many hands and forces involved with “my” creation, and it gives me permission to loosen my grip, to simplify. Social distancing, COVID-19, and the global pandemic emphasized this lesson as well. Rather than elaborate plans or “let’s get together someday,” friends and I planned weekly walks or simple hangouts on porches. Rather than obsessing over a menu for days, we fell into a routine of Thai takeout or ice cream meetups.
These simple activities have become anticipated rituals. I’m relaxed when my friends arrive. We’re able to jump into the conversations that matter, to support and enjoy each other more. I still love the more elaborate menus and gatherings, but there’s a new balance, a new permission to cut corners every once in a while.
Cutting corners is the heart of this puff pastry tart. There are times when a day spent laboring over a pie crust is worthwhile, creative, and renewing. There are other days when a loose “recipe,” grilled vegetables, and more time spent with friends is the more meaningful choice. Knowing when to simplify is key.
You Might Also Like: Sweet Summer Caprese
If you’re trying to make the most of summer peaches, tomatoes, and herbs, try this recipe from my book, The Gluten-Free Grains Cookbook: Sweet Summer Caprese with Blue Corn Polenta. It’s an easy weeknight vegetarian option with a colorful flair thanks to blue corn.
Want an even better reminder to simplify? Look no further than this fur baby. She has a very “subtle” way of shoving her tennis ball into my legs, which is my cue to dance and play. Life is pretty simple according to Julep: play hard, love hard, eat well, sleep often, and ask for the belly rubs you want.
Pie for Dinner: Peach & Prosciutto Puff Pastry Tart
For the Crust
- 1 13.2 oz, measuring 9x14” frozen Puff pastry (such as Wewalka brand), thawed
For the Cheese Mixture
- 15 oz ricotta
- 1 lemon, zested
- 1 Tablespoon olive oil
- Fresh thyme, to taste
- Crushed black pepper, to taste
- 24 oz sliced peaches, grilled
- 3 ears of corn, grilled
- Peas, to taste
- Bleu cheese, to taste
- Prosciutto, to taste
- Chopped basil
- Preheat the oven to 400°F. Line a sheet pan with parchment paper. Unroll the puff pastry into a rectangular and transfer to the sheet pan.
- In a food processor, combine the ricotta, lemon zest, olive oil, fresh thyme and black pepper.
- Bake for 15-20 minutes, until the crust is golden brown, the cheese is melted, and the prosciutto is crispy.
- Drizzle with honey, sprinkle with chopped basil, cut, serve and enjoy. Can be enjoyed hot or cold.