Peach Tarts

Well, the home renovation projects are underway! Life is busy and fun right now, but with all the craziness going on, it's been a quick cooking month. Here is one of my favorite easy sweet treats with fresh summer stone fruit. And it's so simple to switch out peaches to use your favorite stone fruits.


1 pkg frozen puff pastry dough, divided (or you can make your own,which is on my to-do list)
3-4 peaches, pitted and sliced thin with skin on
3 tsp rum extract, divided
3 tsp vanilla extract, divided
3 tsp cinnamon, divided
1/2 cup sugar, divided
1 tsp salt, divided
*Makes 3 tarts*

1. Allow the frozen puff pastry to thaw slightly (about 30 minutes or until pliable). Unroll the dough and cut it into thirds.

2. Roll each piece of dough out until about 1/8" thick. Transfer to baking sheet.

3. Layer the sliced peaches on the center of the dough in rough rows, leaving about an inch of dough around the exterior.

4. Fold up the sides lengthwise and then fold up the top and bottom edges. Repeat with remaining dough and peaches.



5. Sprinkle a few tablespoons sugar, 1 tsp cinnamon,a pinch of salt, 1 tsp vanilla and rum extract over each tart.

6. Bake in a 400 degree oven for 18-20 minutes or until puff pastry is golden brown. Serve with fresh whipped cream for a yummy dessert!




Enjoy!

Source: adapted from Veggie Belly
Also featured on: Made From Scratch Tuesdays, Mangia Monday, and Southern Fairytale

Mini Breakfast Frittatas

My husband wanted an omelet this morning, so I decided to make an Italian spin on it. I whipped up these frittatas for him and he was, well, thrilled. But that's my husband. Hope you enjoy these as much as he did!

The best part of a frittata is that it is customizable! If you like lots of vegetables, throw them in! If you like lots of meats, (pancetta, proscuitto, bacon, ham) go for it! Anything you want, you can make!

6 slices of bacon (chopped)

1 pepper (sliced)

1/2 onion (sliced)

2 small potatoes (shredded)

3 cloves of garlic (chopped or pressed)

3/4 cup mozzarella (shredded)

4 tbsp pecorino

salt and pepper to taste

1/2 tsp oregano

just a pinch rosemary

fresh basil (chopped)

8 eggs

1 cup heavy cream

1. Saute onions, potatoes, garlic, bacon, and peppers in a skillet over medium-low heat until tender (about 10 minutes). Set aside.

2. Beat eggs, heavy cream, salt, pepper, oregano, basil, and rosemary together in a separate bowl.

3. Grease muffin pans and preheat oven to 375 degrees.

4. Layer each cup with a few tablespoons of vegetables and potato mixture (about half way full).

5. Top with a few tablespoons of eggs mixture. Tap the pan so it spreads evenly and then bake for 18-20 minutes.