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These little savory peach and ricotta tarts are made with flaky puff pastry and drizzled with herbaceous basil olive oil. They come together quickly and capture the flavors of peak summer perfectly.
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Savory Peach and Ricotta Tarts with Basil Oil
Prep Time
10 mins
Cook Time
20 mins
 
These little savory peach and ricotta tarts are made with flaky puff pastry and drizzled with herbaceous basil olive oil. They come together quickly and capture the flavors of peak summer perfectly.
Recipe Type: Dinner
Keyword: savory peach and ricotta tart
Makes: 6 little tarts
Author: Elizabeth Stark
Ingredients
  • 1 packed cup basil leaves
  • 1/2 cup good tasting extra virgin olive oil, plus more as needed to blend
  • Sea salt
  • 1 sheet puff pastry dough, thawed
  • 1 cup fresh whole milk ricotta
  • 1/2 teaspoon black pepper, plus more for finishing
  • 2 eggs, divided
  • 2 - 3 sweet peaches, sliced 1/2-inch thick
Instructions
  1. Make the basil oil at least 30 minutes ahead of time. Fill a medium pot with water and bring to a boil. Prepare a medium bowl with ice water. Blanch the basil leaves for about 10 - 20 seconds and them immerse in the ice water. Squeeze out the water, and thoroughly pat dry with paper towels.
  2. In the pitcher of a blender, puree the oil, basil leaves, and 1/4 teaspoon fine sea salt until the basil is completely broken up and has melded into the oil. If needed, add a few extra drizzle of olive oil. Pour into a small jar with a lid. Let oil sit for at least 30 minutes. Leftovers can be kept in the fridge and brought to room temperature before using.
  3. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

  4. Place ricotta in a small bowl. Taste and add enough sea salt that the ricotta tastes good. Add black pepper. Fold in one egg, mixing until combined, and set aside.

  5. In a small bow, lightly beat the remaining egg and set aside.

  6. On a lightly floured surface, roll the cold sheet of puff pastry into a 10 x 13-inch rectangle and cut into 6 equal rectangles. Add 2 -3 tablespoons ricotta in the center of each rectangle. Nestle 3 or 4 slices of peach into the ricotta. Fold the long sides over, and then the short sides, pressing each corner in.

  7. Working quickly, move the tarts to the prepared baking sheet and brush the sides with the egg wash. Bake 17 - 20 minutes, or until the edges of the pastry and a rich golden hue and the peaches have released some of their juices.

  8. Cool briefly, drizzle with basil oil, add flaky sea salt and black pepper, and serve.

  9. Leftover tarts can be kept in the fridge and briefly reheating before serving.