Honey Ricotta and Balsamic Cherry Tarts
Honey Ricotta and Balsamic Cherry Tarts
- 2 cups fresh cherries, pitted
- 2 tablespoons granulated sugar
- 1 tablespoon balsamic vinegar or ½ tablespoon balsamic glaze
- 2 sprigs of fresh thyme, leaves removed and chopped
- pinch kosher salt
- all-purpose flour, for work surface
- 1 sheet frozen puff pastry, thawed
- 1 egg yolk
- 2 teaspoons water
- 8 ounces ricotta cheese
- 3 teaspoons honey, plus more for serving
- 1 teaspoon vanilla extract
- pinch kosher salt
Preheat oven to 400°F.
In a small bowl, combine cherries, sugar, balsamic, 1 teaspoon thyme, a pinch of salt and pepper; set aside until ready to use.
On a lightly floured work surface, unfold puff pastry and roll out dough to a large rectangle. Cut into 8 squares. Use a knife to score a ½ inch border on the edge of each pastry square and pierce the inside of the tart several times, being careful not to cut all the way through pastry. Transfer squares to a parchment paper lined baking sheet.
In a small bowl, whisk together egg yolk and water and brush the borders of each square with the egg wash. Bake for 20 minutes until golden brown and cooked.
Meanwhile, place the ricotta in a mixing bowl. Using a hand mixer with a whisk attachment or beaters, whisk ricotta for 2 minutes until it’s smooth and creamy, add 1 tablespoon of ricotta water if needed. Add honey, vanilla, and salt; whisk until combined.
Once pastry is baked, press down on the center of the dough so that only the border remains puffed up. Top each square with the ricotta cheese, strain the cherry mixture to remove excess liquid and place mixture evenly on top of the ricotta spread. Transfer back into the oven for 10 minutes.
Drizzle extra honey, and serve immediately. Enjoy!
