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Peach and Tomato Tart

Peach and Tomato Tart

with Ricotta, Mint and Almonds

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Elegant yet simple, this tart comes together in no time and makes you look like a pro! Honey, ricotta, tomatoes and peaches go together beautifully and taste indulgent with flaky puff pastry. A final flourish of mint and almonds finish this tart recipe with a bang!

Tags:Veggie
Allergens:Wheat/BléSoy/SojaSulphites/SulfiteTree Nut/NoixMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

340 g

Puff Pastry

(ContainsWheat/Blé, Soy/Soja)

1 unit

Peach

130 g

Roma Tomato

10 g

Mint

2 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

2 tbsp

Honey

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

100 g

Ricotta Cheese

(ContainsMilk/Lait)

56 g

Baby Arugula

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3933 kJ
Calories940 kcal
Fat58 g
Saturated Fat21 g
Carbohydrate94 g
Sugar34 g
Dietary Fiber8 g
Protein22 g
Cholesterol32 mg
Sodium649 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Paring Knife
Bowl
Whisk
Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 400°F (to bake the puff pastry). Start prepping when the oven comes up to temperature!

2

On a baking sheet, unroll the puff pastry. (TIP: Keep the liner on your baking sheet.) Use a paring knife to 'score' a border 1/2-inch from the edges. ('Scoring' means to make a shallow cut into the pastry, but not cut all the way through!) Prick all over with a fork. Bake in the centre of the oven, until golden-brown, 25-28 min.

3

Meanwhile, wash and dry all produce.* Stand the peach, stem-side down, on your cutting board. Avoiding the pit in the centre of the peach, cut ‘cheeks’ off around the pit. Cut each piece into 1/4-inch slices. Cut the tomato into 1/4-inch slices. Roughly chop the mint leaves.

4

In a medium bowl, whisk together the vinegar, 1 pkg honey and a drizzle of oil. Add the peach and tomato slices. Season with salt and pepper. Toss to coat.

5

Heat a small pan over medium heat. Add the almonds to the dry pan. Cook, stirring often, until golden-brown, 5-6 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

6

When the puff pastry is golden, spread a layer of ricotta over the pastry. Top with peach and tomato slices. (Keep the liquid in the bowl – we'll use it as a salad dressing.) Return the pastry to the oven and bake until warmed through, 4-5 min. Meanwhile, toss the arugula, half the almonds and half the mint into the bowl with the liquid.

7

Cut the flatbread and divide between plates. Sprinkle with the remaining almonds and remaining mint. Drizzle with the remaining pkg honey. Serve the salad on the side.