Name: Lemon, ricotta and thyme pastries
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Yield: 10
Ingredients: 200 gram fresh ricotta; 2 tablespoon thyme leaves; 1 egg, plus 1 extra, lightly whisked, to brush; 1 tablespoon finely grated lemon zest; 2 sheets frozen puff pastry, thawed; 250 gram cherry tomatoes, quartered; 2 tablespoon finely chopped basil; 2 tablespoon vegetable or olive oil; 1 tablespoon balsamic vinegar

Ingredients

200 gram fresh ricotta

2 tablespoon thyme leaves

1 egg, plus 1 extra, lightly whisked, to brush

1 tablespoon finely grated lemon zest

2 sheets frozen puff pastry, thawed

250 gram cherry tomatoes, quartered

2 tablespoon finely chopped basil

2 tablespoon vegetable or olive oil

1 tablespoon balsamic vinegar

Method

1.Preheat oven to 180°C/160°C fan forced. Line 2 large baking trays with baking paper. Process ricotta, thyme, egg and zest in a food processor until smooth. Season.

2.Cut each pastry sheet into 16 squares. Transfer squares to prepared trays. Score a 5mm border on each square (don’t cut all the way through). Brush edges with extra egg. Place a heaped teaspoon of ricotta mixture at centre of each pastry square. Bake, swapping trays halfway through cooking, for 15-17 minutes or until puffed and lightly browned.

3.Combine tomato, basil, oil and vinegar in a small bowl. Serve warm pastries topped with tomato mixture.

Try mashed cooked peas and mint as an alternative topping. Save time: Make eight large tarts by cutting pastry into quarters; cooking time will vary. Slice thickly to serve.
Note

Woman's Weekly Food

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Ingredients

Method

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