Pear and Pistachio Tart with Whipped Ricotta

Ingredients

• 1 sheet puff pastry
• 1 ripe pear, peeled and sliced
• 2 tbsp honey
• 1/4 cup chopped pistachios
• 1/2 cup whipped ricotta
• 1 tbsp balsamic glaze
• 4 thin slices prosciutto
• 1 sprig fresh thyme
• Pinch of flaky sea salt

Instructions

1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry and cut into a circle. Place on a parchment-lined baking sheet.
3. Spread honey in a spiral pattern on the pastry, leaving a 1-inch border.
4. Arrange pear slices in a spiral over the honey, overlapping slightly.
5. Bake for 20-25 minutes until golden and puffed.
6. While tart bakes, arrange prosciutto slices on a plate and drizzle with a little balsamic glaze.
7. Spoon whipped ricotta onto the plate and sprinkle with chopped pistachios.
8. Drizzle balsamic glaze in a decorative pattern on the plate.
9. Place the baked tart on the plate, top with a poached pear half, and garnish with prosciutto, thyme, and remaining pistachios.
10. Finish with a pinch of flaky sea salt.