Brunch Fruit Tart
with Ricotta and Mint- Soy
- Wheat
- Milk
- Almonds
- Soy
- Sulphites
- Egg
- Gluten
- Milk
- Mustard
- Peanuts
- Sesame
- May contain traces of allergens
Puff pastry is topped with creamy ricotta, fresh mint and a drizzle of honey for a show-stopping brunch tart! Gather around the table, pour the OJ and get stuck in!
Ingredients
340 g
Puff Pastry
(Contains: Soy, Wheat)
85 g
Red Grapes
2 unit(s)
Orange
100 g
Ricotta Cheese
(Contains: Milk)
2 unit(s)
Cream Cheese
(Contains: Milk)
7 g
Mint
28 g
Almonds, sliced
(Contains: Almonds May be present: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
1 unit(s)
Honey
Not included in your delivery
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Unroll puff pastry, discarding the wax paper, then arrange on a parchment-lined baking sheet. Using a small knife, score a 1/2-inch border around pastry. (NOTE: Make sure not to cut all the way through!) Poke centre of pastry all over with a fork, avoiding the border. Bake in the middle of the oven, rotating the sheet halfway through, until pastry is golden-brown, 14-16 min. Allow pastry sheet to cool slightly before assembling, 5-6 min.
While pastry bakes, zest orange. Cut a piece off the top and bottom ends of orange. Place a flat end on a cutting board, then cut the peel away from top to bottom, turning orange as you go. When peeled completely, place orange on its side and cut into
1/4-inch rounds. Halve grapes. Thinly slice mint. Add ricotta, cream cheese, orange zest, 1/2 tsp sugar and half the mint to a large bowl. Season with salt and pepper, then stir to combine.
Heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
When pastry sheet is cool, spread ricotta mixture evenly onto pastry sheet leaving a 1/2-inch border along the sides. Top with orange slices. Sprinkle grapes, almonds and remaining mint over top. Cut brunch tart into quarters, then drizzle with honey.
