Pie for Dinner: Peach & Prosciutto Puff Pastry Tart
If you want pie for dinner minus the fuss of pie crust, this summery Puff Pastry Tart with grilled peaches and corn is the solution.
For the Crust
- 1 13.2 oz, measuring 9x14” frozen Puff pastry (such as Wewalka brand), thawed
For the Cheese Mixture
- 15 oz ricotta
- 1 lemon, zested
- 1 Tablespoon olive oil
- Fresh thyme, to taste
- Crushed black pepper, to taste
- 24 oz sliced peaches, grilled
- 3 ears of corn, grilled
- Peas, to taste
- Bleu cheese, to taste
- Prosciutto, to taste
Preheat the oven to 400°F. Line a sheet pan with parchment paper. Unroll the puff pastry into a rectangular and transfer to the sheet pan.
In a food processor, combine the ricotta, lemon zest, olive oil, fresh thyme and black pepper.
Bake for 15-20 minutes, until the crust is golden brown, the cheese is melted, and the prosciutto is crispy.
Drizzle with honey, sprinkle with chopped basil, cut, serve and enjoy. Can be enjoyed hot or cold.
Puff Pastry Recommendation:
I recommend the all-butter puff pastry from Trader Joe's because of its straightforward list of ingredients (flour, butter, water, sugar, vinegar, and salt).