Phyllo dough has been calling my name for a few weeks now and ideas for exactly what to do with the finicky pastry. Finally, yesterday inspiration and time were both on my side so I set to work to make a tart that combined the gorgeous Jersey peaches I picked up at the market with my hankering for toasted almonds. The result was a wonderful success and much easier than I had anticipated.
Recipe after the jump…
When temps get as insanely high as they have been here in Philly for the last few days two things happen:
1. I become functionally delayed and constantly tired.
2. I make a huge batch of gazpacho.
