RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 1 x 375g All butter puff pastry sheet
• 8 peaches, washed
• 2 tablespoons honey, plus extra to serve
• 1 teaspoon vanilla bean paste
• 1 x 250g Philadelphia spreadable cream cheese

PISTACHIO PRALINE:

• ½ cup pistachio nuts
• ½ cup caster sugar
• 2 tablespoons water
• Coles ground cardamom, pinch

METHOD:

• Preheat the oven to 180 degrees C.
• Place the puff pastry sheet onto a lined oven tray. Place a piece of baking paper over the center of the pastry, leaving a 1 inch border. Weigh down the center of the pastry using another tray, or pastry weights to stop it from rising.
• Slice the peaches into wedges and place into a bowl and toss with the honey and vanilla bean paste. Place the peaches onto another lined oven tray and place in the oven along with the pastry. Bake the peaches for 20 minutes, or until slightly soft. Leave the pastry in the oven for a further 10 minutes, or until puffed and golden. Remove from the oven and allow to cool.
• To make the pistachio praline, place the pistachio nuts onto a lined tray. Place the sugar and water into a small pot over a medium/high heat. Stir until the sugar has dissolved, then bring up to a simmer. Once golden in colour add in the cardamom and pour over the pistachio nuts. Leave to set for 10 minutes, then blitz into a rough crumb in a food processor.
• To assemble the tart, spread the Philadelphia cream cheese into the center on the pastry. Arrange the peaches over the top and drizzle with extra honey. Scatter with the pistachio praline and serve.

Our friends at Wine Selectors recommend pairing this dish with a Botrytis Semillon.