by lorinarlock
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lorinarlock's Notes:
Expand1/2 cup loosely packed basil leaves, chopped fine Ask a question about this ingredient
1 clove garlic, minced Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 dry pint cherry tomatoes Ask a question about this ingredient
Kosher salt Ask a question about this ingredient
Freshly ground pepper Ask a question about this ingredient
1 cup fresh ricotta Ask a question about this ingredient
2 sheets frozen puff pastry, thawed but chilled Ask a question about this ingredient
Preheat the oven to 425°F.
Ask a question about this stepStir together the basil, garlic, and olive oil in a medium bowl.
Ask a question about this stepCut the tomatoes in half and put in a bowl. Add half of the basil mixture. Stir to coat well. Spread out on a baking dish just large enough to hold the tomatoes in a single layer and sprinkle with a generous amount of salt and pepper. Bake for 30 minutes. Let cool.
Ask a question about this stepStir the ricotta into the remaining basil mixture.
Ask a question about this stepLine a baking dish with parchment paper or a non-stick mat.
Ask a question about this stepTake the puff pastry out of the fridge and place one piece on a lightly floured surface. Roll out to 10x12-inch rectangle. Transfer to the parchment paper-lined baking sheet. Roll out the second sheet to the same size and set aside.
Ask a question about this stepSpread the ricotta mixture over the top of the puff pastry on the baking sheet, leaving a 1-inch border along the edges. Arrange the tomatoes over the ricotta.
Ask a question about this stepBeat the egg with a teaspoon of water in a small bowl. Brush along the border of the puff pastry. Arrange the second puff pastry sheet over the top and crimp the edges together with a fork. Brush the entire top sheet with the egg wash and cut a few slits on the top to release the steam. (At this point it can be refrigerated for 1 to 2 hours before baking.)
Ask a question about this stepBake until golden brown, 15 to 20 minutes. Let cool slightly and then cut into 2-inch squares.
Ask a question about this stepI'm with you on the puff pastry! This looks delicious...we'll have to try it soon!
I hope you like it. It's become one of my party staples. I also use the roasted tomatoes for lots of dishes, from pasta to a sandwhich spread. We had a lot of cherry tomatoes last year, which required some ingenuity for uses.
Ha - I like your style! Pre-made puff pastry is the best, I agree. I LOVE tomato pie, and this is defintely much more elegant than the versions I've had. Saving now...
looks delish
It's super easy too. I hope you like it. And, thank you!
Wow- this is beautiful and looks delicious! I can not wait to impress someone with this recipe!
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
I can just imagine how wonderful this tastes! Very nice.