Puff Pastry with Ricotta, Chive & Apricot-Thyme Salsa
Serves: 4 as a starter or 2 as a light lunch
Style: Modern, fresh, and flavor-forward
Time: ~45 minutes
Ingredients
1 sheet puff pastry, thawed
1 egg, beaten
Flaky sea salt
Black sesame seeds
250g (about 1 cup) ricotta cheese
Zest and juice of 1 lemon
Salt and freshly ground black pepper, to taste
4–5 ripe apricots, pitted and finely chopped
1 tsp fresh thyme leaves
2 tbsp neutral oil (like grapeseed or light olive oil)
1–2 tsp white wine vinegar or sherry vinegar
Honey, to taste
1 small bunch chives, finely chopped (or coarsely, if charm > precision)
Method
1. Prep and Bake the Pastry
Preheat oven to 400°F.
On a lined baking tray, place the puff pastry sheet and score a 1-inch border around the edge, being careful not to cut all the way through.
Beat the egg and brush it over the edges to help with golden browning.
Sprinkle the egg-washed edge generously with flaky salt and black sesame seeds.
To ensure a defined border and prevent puffing in the center, place a small tray or pan inside the scored border to weigh it down.
Bake for 20–25 minutes or until the edges are puffed and deeply golden. Remove the inner tray halfway through if needed to let the center crisp slightly.
2. Make the Ricotta Base
In a bowl, combine ricotta, a generous pinch of salt, a few cracks of black pepper, and the zest and juice of a lemon.
Mix until smooth and creamy, adjust for taste. Set aside.
3. Prepare the Apricot-Thyme Salsa
In a small microwave-safe bowl, add the fresh thyme leaves and neutral oil.
Microwave for 30 seconds to infuse the oil, this wakes up the herbs beautifully.
Strain and stir in the chopped apricots, another splash of lemon juice, a teaspoon or so of vinegar, and salt to taste.
Finish with honey, start with 1 tsp and adjust to your liking. You’re aiming for a bright, tangy-sweet punch.
4. Chop Chives (With Friends, Optional)
Finely chop the chives yourself or delegate to a friend if you’re feeling casual or want a rustic, less “perfect” finish. No judgment, it’s about the vibe.
5. Assemble
Once the pastry has cooled slightly, spread the seasoned ricotta over the center.
Spoon the apricot-thyme salsa generously on top.
Finish with a generous sprinkle of chopped chives.
Cook’s Notes
Seasoning the ricotta with both zest and juice balances creaminess with acidity.
Thyme oil is a simple trick to elevate the fruit, herby, fragrant, and nuanced.
Works beautifully as an appetizer, part of a picnic spread, or a wine-night centerpiece.
