peach ricotta tarts with lemon thyme honey
Sweet or savory, you choose the serving suggestion for these playful puff pastry treats.
Ingredients
- 2 sheets puff pastry, thawed
- 2 cups whole milk ricotta cheese
- 2 tbsp honey
- 1 tbsp lemon zest
- 1/4 cup fresh basil, chopped
- 3 large peaches, pitted and thinly sliced
- 1 egg, beaten
- extra virgin olive oil, for drizzling
- 1/4 cup honey
- 1 tbsp fresh thyme leaves, chopped
- 1 tbsp lemon juice
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- In a food processor, combine the ricotta, honey, and lemon zest. Whip until very smooth and creamy, about 2 minutes.
- Lay the puff pastry sheets on a flat, lightly floured surface and gently roll to 1/4 inch thickness. Slice each sheet into 4 rectangles (8 total). Lay onto the prepared baking sheet.
- Spread about 2 tablespoons of ricotta on each pastry, leaving a 1/2 inch border. Sprinkle basil on top, then arrange 4-5 peach slices. Fold the edges of the pastries and press with the flat side of the tines of a fork to seal. Set the tray in the freezer for 15 minutes.
- Brush each with the beaten egg, then sprinkle with flaky salt and fresh cracked black pepper. Drizzle the pastries with olive oil and bake for 15-20 minutes until the pastry is puffed and golden.
- Stir together the honey, thyme, lemon juice, and a big pinch of flaky salt until combined. Drizzle over the warm pastries, serving any extra on the side. Eat fresh from the oven.