RICOTTA PEACH TART
This pretty tart is easy to put together, thanks to frozen puff pastry and height-of-summer peaches. Thyme lends an earthy note, and a dollop of fresh ricotta on top is a nice change from ice cream or whipped cream (which would also be delicious). If you have the time, try tossing the peaches and honey with a pinch of ground cinnamon or cardamom.
Provided by Cooking Channel
Categories dessert
Time 40m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Put an oven rack in the lower third of the oven. Preheat the oven to 425 degrees F.
- Place the puff pastry between two sheets of parchment paper and roll it out a bit to make a 9-by-10-inch rectangle. Remove the top piece of paper. Use the tip of a sharp knife to gently score the dough, without cutting all the way through, 1 inch from the edges all the way around. Transfer to a sheet pan and store in the freezer while you prepare the peaches.
- Cut the peaches into 1-inch wedges. Toss them with 1 tablespoon honey. Remove the dough from the freezer, sprinkle on the thyme, and arrange the peaches in a single layer on top, leaving the border clear.
- Bake the tart until the crust is deep golden-brown and the peaches are tender, about 25 minutes. Remove from the oven to a cooling rack and cool slightly before serving. Cut into squares, top each with a dollop of ricotta, and drizzle some honey over the cheese.
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