Food photographer Erin Gleeson wanted a change from New York City, so she moved to a cabin in the woods of Northern California. Inspired by seasonal ingredients, she now creates her own delicious recipes, mostly vegetarian. Today, lucky for us, she’s sharing her favorite peach tart (with ricotta), which would be perfect for a lazy summer evening, with a scoop of vanilla ice cream…
The Best Peach Tart You’ll Ever Have
By Erin of The Forest Feast
This peach tart (technically a galette) is simple, pretty and delicious!
1 pre-made pie crust
1 small tub ricotta cheese
2 to 3 peaches, thinly sliced
Just roll out one store-bought pie crust (or make your own, if you fancy). I used the kind that comes rolled in the long red Pillsbury box in the refrigerated section. Spread a thin layer of ricotta cheese over the dough, leaving about a 1 inch width=”100%” border. Sprinkle the ricotta with a bit of cinnamon and sugar, then layer thinly sliced peaches over the cheese. Fold and pinch the corners over to make a little crust, then bake for 20 minutes or so on a cookie sheet at 350 degrees, until browned. Before serving, I like to drizzle a little good olive oil and add a pinch of coarse sea salt to each slice.
Thank you so much, Erin!