Ingredients:
For the pastry layer:
· 10 sheets phyllo pastry
· 4 tablespoons melted butter, divided
· 2 tablespoons honey, warmed
For the topping:
· ¾ cup ricotta
· 2 tablespoons honey
· 2 tablespoons rosemary, finely chopped
· 2-3 peaches, peeled, pitted and sliced
· 1 lime, juiced
· 1 teaspoon powdered sugar
· 6 springs thyme, whole
Method:
1. Preheat oven to 375 degrees.
2. On a pastry mat, lay out one sheet of phyllo at a time. Brush with butter, then very lightly with the honey. Place another layer on top and repeat. Continue until all layers have been coated with butter and honey. If you run out of honey, just continue with butter. Do not add more honey as it will seep out and burn.
3. Place onto a baking sheet and par cook for 10-15 minutes, until nicely browned. Remove and let cool slightly.
4. In a small bowl, mix together ricotta, honey and rosemary.
5. Once pastry has slightly cooled, top with ricotta. Use an offset spatula to smooth it out gently – if you move too quickly or forcefully it will tear the phyllo.
6. Lay peaches out on top of pastry in desired pattern.
7. In a small bowl, mix together lime juice and powdered sugar to make a glaze.
8. Brush over peaches to help them glaze and get color.
9. Coat thyme springs with remaining glaze and place whole sprigs on top of tart.
10. Bake for 10 minutes or until just warmed through and peaches are shiny. Enjoy!