All the delicious flavours of summer. Eat hot or at room temperature. Will serve 6 as a starter or 4 as a main course
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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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