Ricotta Peach Tart Recipes
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.
Provided by Food Network Kitchen
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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2004-05-10 Remove and rinse under cold water. Use a small knife to slip off the skins. Cut each peach into 8 wedges; set aside. Combine the ricotta and 1/4 …
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Servings 8Calories 388 per serving
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Servings 8Calories 388 per serving
- Fill a medium saucepan with water and bring to a boil. Drop the peaches into the water for 10 seconds. Remove and rinse under cold water. Use a small knife to slip off the skins. Cut each peach into 8 wedges; set aside. Combine the ricotta and 1/4 cup of the sugar; set aside. In a small bowl, combine the cinnamon, nutmeg, and remaining sugar; set aside.
- Lightly flour the back of a large baking sheet. Roll out the pizza dough to 1/4 inch thick. Place the dough on the back of the baking sheet and brush it with half the butter. Preheat a gas grill to high; adjust the temperature to low after 15 minutes. (If cooking over charcoal, allow the coals to burn until covered with gray ash.) Using the baking sheet like a big spatula, flip the dough directly onto the grill. Cook until the underside of the dough begins to brown, 4 to 6 minutes. (The crust may bubble.) Using tongs, slide the dough back onto the baking sheet, then flip the ungrilled side onto the grate. Brush the cooked side of the dough with the remaining butter. Arrange the peaches on top. Sprinkle with the pepitas and spiced sugar. Cover grill and cook for 8 to 12 minutes or until the underside of the crust browns. Slide onto the baking sheet. Serve warm with the sweetened ricotta.
- Rainy-Day Method: Preheat oven to 375° F. Brush half the butter onto a baking sheet. Prepare the sweet ricotta mixture as above. Prepare the dough as above and place it on the baking sheet. Bake 12 to 15 minutes. Remove from oven and top with the peaches, pepitas, and spiced sugar. Bake 10 more minutes or until the crust is golden.
PEACH RICOTTA TART RECIPE | REAL SIMPLE
2004-05-10 Drop the peaches into the water for 10 seconds. Remove and rinse under cold water. Use a small knife to slip off the skins. Cut each peach into 8 …
From realsimple.com
3/5 (29)Total Time 30 minsServings 8Calories 388 per serving
From realsimple.com
3/5 (29)Total Time 30 minsServings 8Calories 388 per serving
- Fill a medium saucepan with water and bring to a boil. Drop the peaches into the water for 10 seconds. Remove and rinse under cold water. Use a small knife to slip off the skins. Cut each peach into 8 wedges; set aside.
- Combine the ricotta and 1/4 cup of the sugar; set aside. In a small bowl, combine the cinnamon, nutmeg, and remaining sugar; set aside.
- Lightly flour the back of a large baking sheet. Roll out the pizza dough to 1/4 inch thick. Place the dough on the back of the baking sheet and brush it with half the butter. Preheat a gas grill to high; adjust the temperature to low after 15 minutes. (If cooking over charcoal, allow the coals to burn until covered with gray ash.)
- Using the baking sheet like a big spatula, flip the dough directly onto the grill. Cook until the underside of the dough begins to brown, 4 to 6 minutes. (The crust may bubble.) Using tongs, slide the dough back onto the baking sheet, then flip the ungrilled side onto the grate. Brush the cooked side of the dough with the remaining butter. Arrange the peaches on top. Sprinkle with the pepitas and spiced sugar. Cover grill and cook for 8 to 12 minutes or until the underside of the crust browns.
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