Ricotta and roasted pear tartine
Looking for a tasty recipe to enjoy at lunch? Try our mouthwatering Ricotta and Roasted Pear Tartine! The combination of creamy ricotta and sweet, melt-in-your-mouth pear creates a delightful contrast in textures. The pears are lightly roasted to enhance their flavor, complemented with a drizzle of honey, hazelnuts, and thyme for a sweet and aromatic taste.
This simple recipe is also quick to prepare, making it perfect for a fast lunch or a brunch with friends. You won’t be able to resist this delicious creation!
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Preparation 15 min
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Baking 15 min
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Servings 2
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Level Débutant
Ingredients
Certified recipe
This recipe is a collaboration with Kassandra Pietropaolo, a certified Les Chats Gourmets chef.
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Tip
Other fruits can also be used in this recipe. You can replace pears with plums, peaches or blueberries.
Preparation steps
- Baking information
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Temperature205°C
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Heat rotary
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Baking time 12 min
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Your comments
Ricotta and roasted pear tartine
Looking for a tasty recipe to enjoy at lunch? Try our mouthwatering Ricotta and Roasted Pear Tartine! The combination of creamy ricotta and sweet, melt-in-your-mouth pear creates a delightful contrast in textures. The pears are lightly roasted to enhance their flavor, complemented with a drizzle of honey, hazelnuts, and thyme for a sweet and aromatic taste.
This simple recipe is also quick to prepare, making it perfect for a fast lunch or a brunch with friends. You won’t be able to resist this delicious creation!
Tip
Other fruits can also be used in this recipe. You can replace pears with plums, peaches or blueberries.
Ingredients
- "Conference" pears : 1
- Thyme (sprig) : 1
- Olive oil : 30 milliliters
- Honey : 1 tablespoon
- Hazelnuts : 6
- Yellow lemon : 1
- Ricotta : 150 grams
- Cinnamon : 1 pinch
- Sourdough bread (slices) : 2
- Salt : 2 pinches
- Pepper (ground) : 1 pinch
- Fleur de sel : 1 pinch
Preparation steps
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Peel the pear, cut in half and remove the core.
Cut each half into several thin slices. Transfer to a baking sheet. -
Chop the thyme sprig and hazelnuts.
Set aside for later use. -
Cover the pear with a drizzle of olive oil and a spoonful of honey, and sprinkle with thyme, a pinch of salt and pepper.
Bake at 205 degrees Celsius for 12 minutes, or until the sides of the pear begin to roast. - Temperature: 205°C
- Heat: rotary
- Baking time: 12 min
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Zest lemon.
Add ricotta, cinnamon and a pinch of salt to lemon zest. Mix well.
Refrigerate until ready to assemble. -
Drizzle each slice of bread with olive oil and bake on both sides until golden brown.
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To assemble, spread each loaf with a generous layer of ricotta, then place the pears on the ricotta. Garnish with a spoonful of honey, a sprinkling of hazelnuts and a pinch of fleur de sel.