PEACH, PISTACHIO & HONEY TART
Blogged by: Courtney Roulston
01 Sep 2023
SERVES 4-6
Prep time: 10 minutes, plus cooling time
Cook time: 30 minutes
Ingredients:
- 1 sheet puff pastry
- 2 large ripe peaches
- 1.5 cup thick vanilla bean Greek yoghurt
- 2 tablespoons honey
- 2 tablespoons pistachio nuts, chopp
Method:
- Pre heat the oven to 200 degrees C.
- Place the pastry onto a sheet of non-stick baking paper. Use a knife to mark out a 1.5cm boarder all around the outside.
- Transfer the pastry to a baking tray and use a fork to place holes on the inside of the pastry boarder- this helps to stop the pastry puffing up too much.
- Place into the oven for 25-30 minutes, or until golden and crisp.
- Remove from the oven and place onto a wire rack to cool completely.
- To assemble spread the yoghurt into the middle part of the pastry in an even layer.
- Cut the peaches into wedges around 1cm thick and scatter over the yoghurt.
- Drizzle over the honey and scatter with pistachio nuts before slicing to serve.
Cooks note: *If your yoghurt is thin, you can place it into a clean muslin or chux cloth set over a seive for a few hours in the fridge to remove excess whey. This will make it really thick and creamy. Use 2 cups of yoghurt for this process as you will lose some volume.
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