Persimmon Tart

• 1/2 cups Ricotta full fat ricotta
• 1 tablespoon Plain yogurt
• 1 tablespoon Honey
• 1 teaspoon Ginger, grated
• 1/2 Vanilla extract
• 2-3 Persimmons, sliced thinly on a mandolin
• 1 Sheet puff pastry, defrosted
• 1 tablespoon Cold unsalted butter, cut into cubes
• 1/2 tablespoons Sugar

1. Preheat oven to 400F.
2. In a small bowl, mix together ricotta, yogurt, honey, ginger, and vanilla extract.
3. Spread puff pastry onto a baking sheet. Using a sharp knife, score a 1/2 inch border around the sides to make an edge. Be careful not to cut all the way through the dough.
4. Spread ricotta mixture evenly inside the border of the puff pastry.
5. Start by placing persimmons along one edge of the pastry (within the border), overlapping by almost 1/2. Weave rows back and forth until pastry dough is covered.
6. Place pieces of butter evenly on top of persimmons, then sprinkle sugar on top.
7. Bake for 20-25 minutes, until pastry dough is golden brown. Let cool slightly before serving

ricotta full, yogurt, honey, ginger, vanilla, pastry, unsalted butter, sugar

Taken from food52.com/recipes/39763-persimmon-tart (may not work)