Pear & Ricotta Tart

Pear & Ricotta Tart

Ingredients

• 1 (17 oz.) package puff pastry, thawed
• 1 1/2 cups ricotta cheese
• 1/4 cup parmesan cheese
• 2 pears
• 1 leek, finely chopped
• 1 lemon, juiced
• 1 egg, lightly beaten
• 2 tablespoons honey, divided
• 1 tablespoon unsalted butter
• 1 teaspoon sea salt
• 1 splash water

Directions

1. Preheat oven to 400º F.
2. In a bowl, mix together ricotta and parmesan cheese. Set aside.
3. Take your pears and dice them into small cubes, discarding stems and seeds.
4. Place cubed pears into a bowl and toss with honey and freshly squeezed lemon juice.
5. Unfold puff pastry and place on a lightly floured surface. Cut in half lengthwise and then cut each half into 3 slices.
6. Repeat with remaining puff pastry sheet.
7. Divide ricotta mixture evenly among puff pastry squares, making sure to leave a small border around the edges.
8. Spoon diced pears evenly onto ricotta, then take chopped leeks and fill in the empty spaces.
   Optional: save 1-2 squares of puff pastry and cut into slices. Decoratively cover tarts with sliced pastry before baking.
9. In a small bowl, mix together lightly beaten egg with 1 splash water.
10. Transfer tarts to a parchment-lined baking sheet and brush edges with egg mixture and sprinkle all over with sea salt.
11. Place baking sheet in oven and bake for 17-22 minutes, or until golden brown.
12. Remove from oven and let cool 5 minutes before serving.