Peach Tart with Honey and Thyme

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.]

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 sheet puff pastry, thawed according to package directions
  • 12 ounces ripe, but not mushy peaches (about 2 peaches)
  • 1 tablespoon honey, plus more for drizzling
  • 1 teaspoon fresh thyme leaves, chopped
  • Heaping 1/2 cup fresh ricotta cheese
Directions
  • 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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