Rustic Nectarine Blueberry Tart

I love August because it's the peach season in Utah, where I live. Peaches, and their cousins nectarines, have always been my favorite fruits. Try making this perfect Nectarine Blueberry Tart this summer. The dough is very easy to work with and doesn't require much effort. It's delicious! 

Crust

• 1/2 cup warm water
• 2 tbsp sugar
• 1 0.25 oz package active yeast
• 2 large eggs, at room temperature
• 4 tbsp butter, melted
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1 tbsp grated lemon zest

Toppings

• 1 cup ricotta cheese
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/8 tsp salt
• 4 yellow nectarines, pitted and cut into wedges
• 2 cups blueberries

1. To make crust combine water, sugar, and yeast. Gently stir together. Let stand for 5 minutes. 

2. Whisk together eggs and butter in a different bowl. Whisk in the yeast mixture. 

3. Combine flour, salt, and grated lemon zest. Gradually stir flour mixture into yeast mixture until soft dough forms. Cover bowl with kitchen towel. Let stand for 1 hour until dough doubled in size. 

4. To make toppings, combine ricotta, powdered sugar, vanilla, and salt in a bowl. Mix everything well. 

5. Preheat oven to 375F. Spray large baking sheet with cooking spray. Punch down dough. Transfer dough to baking sheet. Press into large rectangle. Leave edges thicker than rest of crust. 

6. Spread ricotta mixture over dough. Arrange slices of nectarines on top of dough. Sprinkle with blueberries. Bake 30 minutes or until crust is golden-brown. Serve warm! 

The original recipe is published in the September 2013 issue of the Vegetarian Times. vegetariantimes.com