Niagara Plum and Basil Puff Pastry Tart

Its Stone fruit season in Ontario and with all the fresh herbs growing on the farm, it inspired me to share with you this simple tart that is absolutely delicious and features local and n season flavours. The plums are tossed in a vanilla sugar to release their sweetness and are nestled in a creamy ricotta filling.

This tart takes no time and it brings elegance to your celebrations!






13 small red plums, halved and stone removed

9 g  envelope of vanilla sugar

3 tbsp thinly sliced fresh basil

300 g fresh ricotta, drained

1 large egg

1 pkg (450 g) frozen puff pastry, thawed

3 tbsp unsalted butter, melted

2 tbsp ground almonds





Preheat oven to 400F. Line a large baking sheet with parchment paper.

In a large bowl, toss plums with vanilla sugar and basil and set aside.

Place ricotta cheese in a medium bowl with egg. with a hand blender or whisk. Beat until creamy 1-2 minutes. Place in refrigerator until ready to use.

Flour a dry surface and roll out puff pastry to a 12 x 12 inch square.

Gently transfer the pastry to your baking sheet.

Spread ricotta cheese evenly on puff pastry leaving 2 inches around.

Place the plums in 5 rows on top of the ricotta cheese. Fold in the sides just enough to meet up with the plums to make a frame around the plums.

Brush the frame of the pastry with the melted butter and drizzle the ground almond on top of the butter and around the pastry frame.

Bake for 25-30 minutes until puff pastry is golden and plums have softened and released their juices.

Remove and let set for 5 mins. Serve warm with ice cream or creme fraiche! 




Copyright Β© 2016 Irene Matys.

All Rights Reserved.

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