(Recipe from Jennifer at Natural Things Foods Store)

Peaches do not seem to need a recipe. You just eat them! But I admit to enjoying with relish a good peach cobbler. We often only associate fruits with sweet desserts, but I wanted to create a savory one instead. Not that it doesn’t have its share of sweetness, but it is balanced with savory flavors, too. I make a version of this in the fall with figs, but peaches seemed perfect for a summer dish.


Savory Peach Tart



  • 3 large peaches
  • 1 sheet puff pastry, thawed
  • 1 large egg
  • handful of arugula leaves
  • 1 tablespoon honey
  • 3 sprigs of fresh rosemary


  1. Heat oven to 400 degrees F. Roll out thawed puff pastry sheet. Place into a shallow dish and press into the edges.
  2. Beat egg and brush liberally over the puff pastry. Sprinkle arugula leaves on top of egg.
  3. Peel and slice peaches into 1/4 inch slices. Lay over top of arugula leaves. Drizzle honey over the peaches (warm honey slightly if needed to get it flowing). Sprinkle with a touch of sea salt.
  4. Finely chop the fresh rosemary and sprinkle over the tart.
  5. Bake at 400 degrees for 25 to 30 minutes. Puff pastry will be golden brown and peaches will be tender. Cool slightly, but serve warm.


To store herbs in the refrigerator, first place them stem-side down in a jar of water like you would with fresh flowers. This keeps the herbs hydrated and prevents them from wilting in the bag, allowing them to stay fresh much longer

Keep in mind that basil should not be refrigerated, but most other herbs should be stored in the fridge.


Different herbs may be used in different recipes to bring out their flavor, but here are a few that can be used with almost any herbs:

Herb Butter

Herb-Roasted Vegetables

Herb-Roasted Whole Chicken

Herb Vinaigrette

Herb Mashed Potatoes


Most herbs can be preserved well by drying. To do so, lay them flat on a baking sheet and bake at the lowest possible temperature setting. Leave the door slightly open for air circulation. Check herbs at 30 minutes and turn over if necessary. Most herbs will be dry after about one hour.