Peach, ricotta and almond tart
- 375g pack Asda Ready Rolled Shortcrust Pastry
- 3 peaches
- 1tsp rapeseed oil
- 250g ricotta
- 2 eggs
- ½tsp vanilla extract
- 2tbsp honey
- 2tbsp toasted flaked almonds
- 2 sprigs thyme, leaves only
Preheat the oven to 190C/170C Fan/Gas 5
Unroll the pastry and use to line a 20cm wide, loose-bottom, circular tart case. Trim the pastry. Put the case on a baking tray, line the pastry with baking paper and fill with baking beans or uncooked rice.
Bake for 8-12 mins, on the middle shelf of the oven, until the sides of the pastry case have set. Remove the baking beans and paper, return to the oven for 7 mins until the base is golden and crisp. Reduce the oven temp to 150C/130C Fan/Gas 2.
Meanwhile, cut the peaches in half, twist to separate the halves and remove the stones. Cut each peach half into 3 slices and toss in the oil.
Heat a griddle or frying pan over a high heat until the pan starts to smoke. Griddle the peach slices for 1 min on each side until seared marks appear. Set aside.
Mix the ricotta with the eggs, vanilla and half the honey.
Remove the pastry case from the oven, allow to cool slightly then fill with the ricotta mixture. Return to the oven and bake for 25 mins until the filling is just set.
Arrange the griddled peach slices on top of the tart and sprinkle over the flaked almonds. Drizzle with the rest of the honey and sprinkle over the thyme leaves. Serve immediately, as the juices that run out of the peaches will make the pastry soggy after a little while.