Ingredients:

  • 1 sheet (8 oz / 225g) frozen puff pastry, thawed
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (3g) flaky sea salt
  • 1/2 cup (115g) whole milk ricotta or softened goat cheese
  • 1 clove (3g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (30g) grated Parmesan cheese
  • 2 cups (300g) cherry tomatoes, halved
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (2g) dried oregano or thyme
  • 1/4 tsp (1g) black pepper
  • Fresh basil leaves for garnish

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll out the puff pastry on the baking sheet. Lightly score a 1-inch border around the edge and prick the center area with a fork to prevent over-rising.
  3. In a small bowl, combine ricotta (or goat cheese), minced garlic, lemon juice, and Parmesan cheese. Stir until smooth.
  4. Spread the cheese mixture evenly inside the scored border of the pastry.
  5. Toss halved cherry tomatoes with 2 tbsp olive oil, oregano, and pepper. Press tomatoes cut-side up into the cheese layer until densely packed.
  6. Brush the outer pastry border with olive oil and sprinkle with sea salt.
  7. Bake for 30 minutes or until the pastry is golden brown and the tomatoes are jammy.