Peach and Cottage Cream Tarts with Honey

Prep Time: 25 mins | Cook Time: 24 mins | Course: Small Bites | Yield: 12 

Cottage and ricotta cheeses are whipped with lemon zest and honey to create a creamy base for peaches to bake in. Lovely and summery puff pastry tarts make a great appetizer since they aren’t very sweet, drizzle with a touch of honey when serving.

1 sheet puff pastry, link below or store-bought

12 tsp whipped cottage cream

24 slices peach

A drizzle of honey

Whipped Cottage Cream:

1 cup cottage cheese

½ cup ricotta cheese

1 Tbsp honey 

¼ tsp salt 

½ lemon, zested & juiced

Preheat oven to 400*. Roll the puff pastry on a lightly floured surface and slice into 12 3-inch squares. You can score the middle of each square with a 2-inch circle cookie cutter or glass, do not cut all the way through the dough. Gently set each square into the muffin tin wells. Bake for about 12 minutes or until light and puffed. Make whipped cheese.

Layer cottage cheese, ricotta, honey, salt, lemon zest, and juice in a food processor. Pulse until the mixture is creamy. 

Remove from the oven and fill the par-baked cups with 1-2 teaspoons of the whipped cheese mixture. Top with a couple of peach slices and bake another 12 minutes or until the pastry is golden and the cheese is melted. Allow the tarts to cool before running a rubber scraper around the muffin tin to release. Drizzle with a bit of honey when serving them.