Tomato and Ricotta Open Pie2014-11-27
- Servings : 6
- Prep Time : 25m
- Cook Time : 25m
- Ready In : 50m
- 400g puff pastry
- 3/4 cup ricotta
- 2 tbsp chopped basil
- Salt and cracked black pepper
- 200g cherry tomatoes, sliced
- olive oil, to drizzle
- basil leaves, to serve
Preheat oven to 200°C.
Line a baking tray with non-stick baking paper. Roll the pastry block out to 5mm thick rectangle (roughly 24 x 14cm) and place on lined tray. Cover with another sheet of non-stick baking paper and place another baking tray on top.
Bake in the oven for 5 minutes or until the pastry starts to rise. Remove from the oven. Remove the top baking tray and baking paper. Set aside for 5 minutes to cool slightly.
Meanwhile, combine the ricotta, basil, salt and pepper. Spread ricotta mixture over the pastry base.Arrange the cherry tomato slices over the ricotta.
Drizzle with a little olive oil and bake in oven for 15-20 minutes or until pastry base is golden brown.
Allow to cool slightly then drizzle with a little olive oil and scatter with basil leaves.
Slice and serve warm or at room temperature. Great with a glass of chilled red wine.