the easiest, yet most beautiful puff pastry tart with ricotta cheese, sweet pears, honey butter, rosemary, pecans, and Prosciutto di Parma
1 (14 oz) sheet puff pastry, thawed
8 oz whole milk ricotta cheese
freshly cracked black pepper
1 large pear, thinly sliced
drizzle of olive oil
1 egg yolk
1 tbsp cream (or milk)
1 tsp anise (or fennel) seeds
4 tbsp butter
1 large sprig fresh rosemary
¼ cup honey
½ cup chopped pecans
8 thin slices Prosciutto di Parma
Preheat the oven to 400°F. Line a half sheet pan with parchment paper. Unfold the puff pastry into a rectangle. Spread the ricotta cheese evenly onto the dough, leaving a 1” border. Season with salt and freshly cracked pepper.
Arrange the sliced pears over the ricotta. Drizzle with olive oil and season again. Fold the edges of dough over the pears and pinch the corners together. Combine the egg yolk and cream in a small bowl. Brush this egg wash onto the border of dough. Sprinkle the anise seeds onto the border.
Bake the tart for 25 minutes on the middle rack of the oven. Meanwhile, melt the butter over medium heat in a small saucepan. Add the rosemary sprig. Drop the heat to medium-low and continue to cook until the butter is lightly browned and the rosemary is crisp. Remove and reserve the rosemary. Turn off the heat and whisk in the honey.
Remove the tart from the oven and drizzle 2 tablespoons of the honey mixture over top. Bake again for 10 minutes, or until golden and caramelized. Stir the pecans into the remaining honey mixture.
Transfer the tart to a cutting board. Let cool for a minute or so. Top with the slices of Prosciutto di Parma. Spoon the pecans over top and garnish with the fried rosemary leaves. Cut into pieces and serve immediately.