Balsamic Peach and Asiago Tart

• 4 sheets phyllo dough
• 2 -4 tablespoons melted butter
• 2 peaches, peeled
• 4 ounces balsamic vinegar (12 years or older)
• 8 ounces grated asiago cheese

1. Cut peeled peaches in half and marinate in the balsamic vinegar for 30 minutes.
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. Take a sheet of phyllo and brush with melted butter, repeat until all sheets have been layered and buttered.
4. Cut the phyllo into 4 sections.
5. Cut marnited peach halves into slices and place onto phyllo sections (using a 1/2 peach for each section).
6. Divide asiago evenly over the peaches.
7. Fold phyllo and brush with butter.
8. Bake at 350 for 20 minutes, until golden and crispy.
9. I triple this recipe and freeze just before I bake.
10. It's a great treat in the middle of winter when you want it to be summer!
11. I have also tried canned peaches and it doesn't work out well.

phyllo, peaches, balsamic vinegar, asiago cheese

Taken from www.food.com/recipe/balsamic-peach-and-asiago-tart-237591 (may not work)