All the delicious flavours of summer. Eat hot or at room temperature. Will serve 6 as a starter or 4 as a main course
Preheat the oven to 200c fan.
Unroll the pastry, put on the baking paper in which it was wrapped on a baking sheet. Brush the whole sheet with the egg yolk, lightly score a 1 cm border and prick the middle with a fork. Bake for 15 minutes.
In a bowls mix the ricotta, lemon zest, basil, garlic and season with salt and pepper. In a separate bowl mix pesto and extra virgin olive oil.
When the pastry comes out the oven, leave to cool for 5 minutes. Use the back of a spoon or fork to press the base of the pastry down leaving the border raised.
Spread with ricotta, then top with tomatoes, season with salt and flick the pesto olive oil mixture over the top. Return to the oven for 20-25 minutes. Allow to cool for a few minutes before eating
Ingredients
- 1 sheet ready rolled puff pastry
- 1 egg yolk lightly beaten with a splash of water
- 250 g ricotta
- 1 lemon (zest only)
- 20 g parmesan grated
- 1 small bunch basil shredded
- 1 clove garlic minced
- 300 g tomatoes sliced
- 1 tbsp pesto
- 2 tbsp extra virgin olive oil
Instructions
- Preheat the oven to 200c fan.
- Unroll the pastry, put on the baking paper in which it was wrapped on a baking sheet. Brush the whole sheet with the egg yolk, lightly score a 1 cm border and prick the middle with a fork. Bake for 15 minutes.
- In a bowl mix the ricotta, lemon zest, basil, garlic and season with salt and pepper. In a separate bowl mix pesto and extra virgin olive oil.
- When the pastry comes out the oven, leave to cool for 5 minutes. Use the back of a spoon or fork to press the base of the pastry down leaving the border raised.
- Spread with ricotta, then top with tomatoes, season with salt and flick the pesto olive oil mixture over the top. Return to the oven for 20-25 minutes. Allow to cool for a few minutes before eating
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