Peach & Gorgonzola Phyllo Tart

Ingredients:

1 Store Bought Frozen Phyllo Dough
2 tbs Egg Whites
4 tbs Olive Oil
1 Handful Pecorino Romano
1 cup Ricotta Cheese
2 White Peaches
1 tbs Honey
1 Handful Gorgonzola Cheese
Dried Thyme
Fresh Thyme
Sea Salt
Black Pepper

Optional Drizzle:
Honey
Thyme
Lemon Juice

Thaw your Phyllo Dough Sheets & place in a proper size baking dish lined with parchment paper. (my size was 9 x 13)

Preheat your oven to 375 F or to the proper temperature on the box off your Phyllo dough.

Lay your dough down one sheet at a time brush each layer with a mixture of your Egg Whites & Olive Oil & sprinkle Pecorino Romano. Repeat this for each layer until you reach the top. On the top layer only drizzle with Olive Oil (No Egg Whites).

Bake the Phyllo dough for 8 minutes until the dough begins to become lightly blonde.

While baking, peel & cut your peaches into wedges and toss in a drizzle of Olive Oil, 1 tbs Honey & a pinch of Sea Salt. 

Remove from the oven and top with an even layer of Ricotta Cheese, White Peach Wedges, Gorgonzola Cheese, Dried & Fresh Thyme, Sea Salt & Black Pepper. 

Back for another 15 - 20 minutes until the crust is golden brown and the Peaches have gained golden edges. 

Serve immediately or at room temperature. 

Optional Drizzle:

Heat Honey, Lemon Juice & Dried Thyme in a microwave safe dish for 5 second bursts at a time. Drizzle over tart immediately before serving.