13/08/2026
Summer on a plate: crisp puff pastry, juicy peaches, and just a drop of our olive oil tying it all together into a little bit of magic. 🍑✨
The recipe is simple, but the result looks like it came straight from a pastry shop. The secret? Quality ingredients and Chiavalon Organic extra virgin olive oil, which gives the dessert that special, gently peppery note.
Full recipe below for a PEACH TART👇
Ingredients
250g package of puff pastry
about 250g peaches
vanilla ice cream
extra virgin olive oil (for serving) - Chiavalon Organic
Crème pâtissière (Pastry Cream)
75 ml milk
10 g brown sugar
¼ vanilla bean (seeds scraped)
5 g cornstarch
a pinch of thyme
Method
• For the pastry cream, set aside a few tablespoons of cold milk from the total amount and dissolve the cornstarch in it so there are no lumps.
• Heat the remaining milk, brown sugar, vanilla seeds, and thyme on the stove. Once the milk is warm, stir in the dissolved cornstarch and cook over low heat, stirring constantly, until the cream thickens. Let it cool slightly.
• Slice the peaches.
• Roll out the puff pastry to the desired size (you can trim it into a circle if you like).
• Transfer the pastry to a baking tray lined with parchment paper.
• Spread the prepared pastry cream over the dough and arrange the sliced peaches evenly on top.
• Bake in the oven (top and bottom heat) at 200°C for about 20 minutes. Place the tray on the lower rack first so the base cooks through properly, then move it to a higher rack for the last few minutes so the top gets a nice golden-brown color.
• Once baked, let the tart cool completely.
• Serve with a scoop of vanilla ice cream and a few drops of Chiavalon Organic extra virgin olive oil.
