Peach Tart with Honey and Thyme
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 69
- Total Fat
- 3
- Saturated Fat
- 2
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 6
- Protein
- 2
- Cholesterol
- 8
- Sodium
- 21
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
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.