I’ve created this elegant breakfast tart that combines creamy ricotta, tender apples, and aromatic thyme for a sophisticated yet nutritious start to the day. The combination of protein-rich ricotta and fresh fruit makes this a satisfying breakfast option that feels indulgent while staying light.
The Story Behind This Recipe
Drawing inspiration from Italian crostatas and French galettes, I’ve developed this breakfast tart to bridge the gap between dessert and breakfast. The addition of fresh thyme adds an unexpected savory note that elevates this dish beyond the ordinary.
Ingredients
For the Ricotta Filling:
- 1 cup low-fat ricotta cheese (240g), drained
- 1 tablespoon honey (21g)
- Zest of 1 lemon
- 1/4 teaspoon vanilla extract
- Pinch of sea salt
For the Apple Topping:
- 2 medium Golden Delicious apples (400g), thinly sliced
- 1 tablespoon lemon juice
- 1 tablespoon honey (21g)
- 4-5 fresh thyme sprigs, plus more for garnish
For the Pastry:
- 1 sheet puff pastry (275g/9.7oz), thawed
- 1 large egg for egg wash
- 1 tablespoon turbinado sugar for crust (optional)
Step-by-Step Instructions
- Prepare the Ricotta Filling
- Drain ricotta in fine-mesh strainer for 30 minutes
- Mix with honey, lemon zest, vanilla, and salt
- Refrigerate until needed
- Prepare the Apples
- Core and slice apples into 1/8-inch thick half-moons
- Toss with lemon juice to prevent browning
- Strip leaves from 2-3 thyme sprigs, add to apples
- Drizzle with honey, toss gently
- Prepare the Pastry
- Preheat oven to 400°F (200°C)
- Line baking sheet with parchment paper
- Roll pastry into 12-inch circle
- Transfer to prepared baking sheet
- Create 1-inch border by scoring circle
- Assembly
- Spread ricotta mixture within border
- Arrange apple slices in overlapping pattern
- Brush crust with egg wash
- Sprinkle crust with turbinado sugar if using
- Lay fresh thyme sprigs on top
- Baking
- Bake 25-30 minutes until golden brown
- Rotate pan halfway through
- Cool 15 minutes before serving
Expert Tips
- Drain ricotta thoroughly for best texture
- Slice apples uniformly for even cooking
- Keep pastry cold until ready to use
- Don’t skip the egg wash for golden crust
- Remove thyme sprigs before serving
Storage Instructions
- Best enjoyed same day
- Can be refrigerated up to 2 days
- Reheat in 350°F (175°C) oven for 5-7 minutes
Nutrition Information
Per serving (1/8 tart):
- Calories: 245
- Total Fat: 13g
- Saturated Fat: 3g
- Cholesterol: 35mg
- Sodium: 220mg
- Total Carbohydrates: 26g
- Dietary Fiber: 2g
- Natural Sugars: 8g
- Added Sugars: 4g
- Protein: 7g
- Serving Size: 1 slice (approximately 1/8 of tart)
- Servings Per Recipe: 8
This Apple-Ricotta Morning Tart offers a perfect balance of flavors and textures. The creamy ricotta provides a protein-rich base that’s complemented by the natural sweetness of honey and apples. The fresh thyme adds an unexpected savory note that makes this tart suitable for breakfast or brunch.
The use of low-fat ricotta keeps the tart light while still maintaining a creamy texture. The honey provides just enough sweetness to enhance the natural flavors of the apples and ricotta without overwhelming them. The fresh thyme not only adds visual appeal but also brings a subtle herbaceous note that elevates the entire dish.
For the best experience, serve this tart slightly warm or at room temperature, when the pastry is still crisp and the filling is just set. It pairs beautifully with a cup of coffee or tea for a sophisticated breakfast or brunch offering.
