Courtney Roulston is a cook, TV personality and Coles ambassador.
Today Courtney is cooking a blueberry tart with ricotta, lemon, honey and thyme.
From the 2nd to 29th of October 2024, 10 cents from the purchase of every Eureka blueberries 200g punnet will be donated to the Eddie Betts Foundation to a maximum of $100,000
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The Eddie Betts Foundation aims to provide opportunities in Aboriginal communities through sport and education.
To see more from Coles, head to their website here!
BLUEBERRY AND RICOTTA TART WITH LEMON AND THYME HONEY
SERVES 6
Recie By Courtney Roulston
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients
2 x 200g punnets Eureka blueberries
1 sheet frozen puff pastry
1 egg yolk for brushing
1 cup ricotta cheese
250ml thickened cream
½ lemon
½ cup honey
3 sprigs fresh thyme
1 teaspoons vanilla bean paste
Method
Step 1. Pre heat the oven to 180 degrees C. Place the puff pastry onto a lined oven tray and mark out a 1cm boarder with a knife, making sure not to cut all the way through the pastry. Use a fork to make some holes on the inner part of the pastry-this will stop it puffing up too much. Bake for 25-30 minutes, or until golden and crisp. Remove from the oven and allow to cool.
Step 2. Meanwhile heat a small pot over a medium heat. Place the lemon, flesh side down onto the pan and grill it for 2 minutes, or until caramelized. Turn the heat down to very low then add in the honey, thyme and vanilla. Leave to infuse for 10 minutes, then remove from the heat and carefully squeeze in the juice from the lemon.
Step 3. Whip the cream to soft peaks then stir through the ricotta cheese and 1 tablespoon of the honey mixture.
Step 4. Spread the ricotta mixture over the cooled pastry. Arrange the blueberries over the top of the ricotta mixture then drizzle with honey before serving.