• 50 grams frozen puff pastry, thawed
  • 6-8 truss tomatoes, sliced
  • 150 grams ricotta
  • 2 tablespoons basil, chopped
  • Salt and cracked black pepper
  • Olive oil, to drizzle
  • Torn basil leaves, to serve


  1. 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.
  2. Bake in the oven for 5 minutes or until the pastry starts to rise. Remove from the oven and set aside for 5 minutes to cool slightly.
  3. Combine the ricotta, basil, salt and pepper. Spread ricotta mixture over the pastry base. Arrange the 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.
  4. Allow to cool slightly then drizzle with a little olive oil and scatter with extra basil leaves.
  5. Slice and serve warm.

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