Brunch Fruit Tart
with Ricotta and Mint
Puff pastry is topped with creamy ricotta, fresh mint and a drizzle of honey for a show-stopping brunch tart! Gather around the table, pour the OJ and get stuck in!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Pâte feuilletée
(Contient Soya, Blé)
85 g
Raisins rouges
2 pièce(s)
Orange
100 g
Ricotta
(Contient Lait)
2 pièce(s)
Fromage à la crème
(Contient Lait)
7 g
Menthe
28 g
Amandes, tranchées
(Contient Amandes Peut contenir Soya, Sulfites, Oeuf, Gluten, Lait, Moutarde, Arachides, Sésame)
1 pièce(s)
Miel
Pas inclus dans votre livraison
0.13 cc
Poivre*
½ cc
Sucre*
0.13 cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
Unroll puff pastry, discarding the wax paper, then arrange on a parchment-lined baking sheet. Using a small knife, score a 1/2-inch border around pastry. (NOTE: Make sure not to cut all the way through!) Poke centre of pastry all over with a fork, avoiding the border. Bake in the middle of the oven, rotating the sheet halfway through, until pastry is golden-brown, 14-16 min. Allow pastry sheet to cool slightly before assembling, 5-6 min.
While pastry bakes, zest orange. Cut a piece off the top and bottom ends of orange. Place a flat end on a cutting board, then cut the peel away from top to bottom, turning orange as you go. When peeled completely, place orange on its side and cut into
1/4-inch rounds. Halve grapes. Thinly slice mint. Add ricotta, cream cheese, orange zest, 1/2 tsp sugar and half the mint to a large bowl. Season with salt and pepper, then stir to combine.
Heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
When pastry sheet is cool, spread ricotta mixture evenly onto pastry sheet leaving a 1/2-inch border along the sides. Top with orange slices. Sprinkle grapes, almonds and remaining mint over top. Cut brunch tart into quarters, then drizzle with honey.