peach and ricotta tart with maple balsamic glaze

Ingredients:

• 1 sheet frozen puff pastry

• 1 c ricotta

• 1/4 c Stewart’s maple syrup

• 4 ripe peaches, sliced

• 1 egg, whisked

• Maple sugar (for sprinkling)

• Glaze

• 1 c balsamic vinegar

• 1/4 c Stewart’s maple syrup

Instructions:

1. Preheat oven to 375° (may vary based on the pastry).

2. While the oven preheats, prepare your glaze. Add balsamic and maple syrup to a small sauce pan. Bring to a boil over medium heat, and reduce to a simmer until mixture has reduced in half. Remove from heat and allow to cool (allowing the glaze to thicken).

3. Line a baking sheet with parchment paper and set aside.

4. In a small bowl, combine ricotta and maple syrup and stir together.

5. Roll out dough. Spread ricotta mixture around leaving a 1/2-1 inch space around edges. Place sliced peaches on top.

6. Brush crust with egg and sprinkle tart with maple sugar.

7. Bake for 35 to 40 minutes. Serve warm or cool. Drizzle with maple balsamic glaze on top just before serving. Enjoy!

Tips:

• Substitute peaches for pears and ricotta for goat cheese for a more savory take! Drizzle with honey.

• Use pie crust instead of puff pastry for more of a galette. Form pie crust into circle, and fold edges around the filling.