Balsamic Peach and Asiago Tart

1. 1

   Cut peeled peaches in half and marinate in the balsamic vinegar for 30 minutes.

2. 2

   (If you don't have aged balsamic, pour double the amount of balsamic in a sauce pot and reduce by half over low heat).

3. 3

   Take a sheet of phyllo and brush with melted butter, repeat until all sheets have been layered and buttered.

4. 4

   Cut the phyllo into 4 sections.

5. 5

   Cut marnited peach halves into slices and place onto phyllo sections (using a 1/2 peach for each section).

6. 6

   Divide asiago evenly over the peaches.

7. 7

   Fold phyllo and brush with butter.

8. 8

   Bake at 350 for 20 minutes, until golden and crispy.

9. 9

   I triple this recipe and freeze just before I bake.

10. 10

    It's a great treat in the middle of winter when you want it to be summer!

11. 11

    I have also tried canned peaches and it doesn't work out well.

* Per serving · 4 servings · Values may vary.

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