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!

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

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

340 g

Puff Pastry

(ContainsWheat/Blé, Soy/Soja)

1 unit


130 g

Roma Tomato

10 g


2 tbsp

Balsamic Vinegar


2 tbsp


28 g

Almonds, sliced

(ContainsTree Nut/Noix)

100 g

Ricotta Cheese


56 g

Baby Arugula

Not included in your delivery


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
Utensilsarrow down iconarrow down icon
Baking Sheet
Paring Knife
Instructionsarrow up iconarrow up icon
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Preheat the oven to 400°F (to bake the puff pastry). Start prepping when the oven comes up to temperature!


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.


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.


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.


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.


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.


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.