Peach Tart with Honey and Thyme

1. 1

   Put an oven rack in the lower third of the oven.

2. 2

   Preheat the oven to 425 degrees F.

3. 3

   Place the puff pastry between two sheets of parchment paper and roll it out a bit to make a 9-by-10-inch rectangle.

4. 4

   Remove the top piece of paper.

5. 5

   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.

6. 6

   Transfer to a sheet pan and store in the freezer while you prepare the peaches.

7. 7

   Cut the peaches into 1-inch wedges.

8. 8

   Toss them with 1 tablespoon honey.

9. 9

   Remove the dough from the freezer, sprinkle on the thyme, and arrange the peaches in a single layer on top, leaving the border clear.

10. 10

    Bake the tart until the crust is deep golden-brown and the peaches are tender, about 25 minutes.

11. 11

    Remove from the oven to a cooling rack and cool slightly before serving.

12. 12

    Cut into squares, top each with a dollop of ricotta, and drizzle some honey over the cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.