Rustic Rosemary Peach Tart
I recently had my family over for a summer BBQ, and I made the food selection jam-packed with seasonal ingredients, healthy options, and vegetarian choices (All things most important to me in a spread)! I recently shared the dessert I served, my Paleo Almond Butter Cookie Sandwiches, which you can check out the recipe for here. Another one of the dishes I made was a rustic rosemary peach tart. This was easy to make, taking only about 25 minutes to make AND bake. I love healthy tarts like this one, since it feels like a dessert but is savory enough to go with the “regular” part of your meal.
The Ingredients
Makes 8 slices
- 1 cup of hot water
- 3 cups of whole wheat flour or almond flour
- 1 packet (or 2 1/4 tsp) of active yeast
- 1 T of melted coconut oil (other cooking oil is fine, too)
- 1/4 cup ricotta cheese
- 1 tsp of sugar
- 2.5 tsp of raw honey
- 1 1/2 tsp rosemary
- pinch of salt
- More ricotta cheese to top your tart (about 1/2 of a container)
- 1-2 peaches
- Rosemary sprigs
This ingredient list may seem a bit daunting due to its length, but most of the items are pantry staples (i.e. coconut oil, honey, etc). Really the only extra ingredients I had to purchase was the rosemary, peaches, and ricotta!
Preparation
Step 1: Preheat oven to 450 degrees.
Step 2: Mix together your hot water, sugar, oil, and yeast in a bowl, and let it sit for 5 minutes.
Step 3: In a blender of food processor, put in the rest of your crust ingredients (1/4 cup ricotta, honey, salt, rosemary, and flour).
Step 4: Pour your bowl of wet ingredients into the blender with the rest of your crust items. Blend well, should be very thick and sticky.
Step 5: Roll out your crust and place in a pie tin, make sure it is an even thickness. Spread with Ricotta, peach slices, and some sprigs of rosemary.
Step 6: Cook for 12-15 minutes.
Your tart is now ready to serve. This has such a unique taste, with the slightly sweet yet mostly savory crust, topped with creamy ricotta and juicy peaches! I hope you like this new Rustic Rosemary and Peach Tart, and if you made it tag me in a picture on Twitter or Instagram!
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