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Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
Place the peaches on one of the prepared baking sheet and toss with the balsamic and honey. Place in the oven and begin roasting. The peaches need about 40 minutes in the oven and are done when they are soft and caramelized.
Lay the puff pastry flat on the remaining baking sheet and cut each piece in half. Spread about 1/2 cup of pesto on to the 4 pieces of pastry.
Slice the chicken tenders in half and then toss with the remaining 2 tablespoons pesto. Evenly place the chicken and torn prosciutto over the puff pastry. If desired, sprinkle a little gorgonzola cheese overtop the pastries. Place in the oven with the peaches and bake for 25-30 minutes or until the pastry is puffed and the chicken cooked through. Remove both the peaches and tarts from the oven.
Divide the peaches among the tarts. Top with fresh arugula, mozzarella and toasted pepitas. Drizzle with the balsamic glaze and a basil leaf. Eat warm!