A flaky crust layered with melted herbed ricotta cheese topped with roasted tomatoes and fresh herbs, drooling yet? This is so easy to make and so delicious. So something about me I don’t like raw tomatoes (don’t @ me!). I love tomatoes when its cooked but I don’t like raw tomatoes, even in salads, burgers or anything. I was skeptical if id like this when I tried it and I loved it because the tomatoes roasted in the oven. So if you’re like me and don’t have a taste for raw tomatoes you don’t need to worry about that in this recipe. All the flavors work so well with each other and its a burst of freshness and textures in every bite.

A delicious vegetarian recipe that is perfect when you get fresh tomatoes! This recipe is great for parties and get togethers.

Happy Cooking!

Servings: 6-8 servings

Prep Time: 20-30 mins

Cooking Time: 20 mins

Total Time: 1 hour

Ingredients: 

• 3/4 cup grated Asiago or Emmental/Gruyere cheese

• 2/3 cup ricotta divided

• 1/2 tsp Salt

• 1/4 tsp tsp Pepper

• 3/4th tsp Chili flakes

• 1/2 tsp Onion powder

• 3/4th tsp Garlic powder

• 2 tbsp olive oil; if you have a chili olive oil 

• 1 sheet Puff pastry

• 16-20 oz Cherry tomatoes

• 1/2 tbsp finally chopped Rosemary 

• 1 tbsp chopped Basil

Directions: 

1. Cut cherry tomato in half. Place the cut side down on a wire rack. Place it over a paper towel. Sprinkle 1/4 tsp salt over it and let it sit for 20-30 mins.

2. Preheat oven to 400F.

3. In a bowl mix 1/3 cup+1 tbsp cup ricotta cheese, grated cheese, salt, pepper, chili flakes, onion powder and garlic powder.

4. On a lightly floured surface roll out the puff pastry till 1/6th inch thick.

5. Brush the olive oil all over the puff pastry. Using a fork pierce holes all over leaving 1/2 inch around the edges.

6. Spread the cheese mixture on the puff pastry leaving the 1/2 inch around the edges.

7. Arrange the tomatoes, cut side up over the cheese.

8. Drizzle some of the olive oil over the tomatoes and brush the edges again.

9. Bake at 400F for 18-22 mins till golden brown and crispy and the tomatoes are cooked through.

10. Once baked place some dollops of the remaining ricotta cheese on it. Sprinkle chilli flakes over it.

11. Sprinkle the chopped herbs all over.

12. Slice and serve.

Notes/Tips:

• You can use heirloom tomatoes instead of cherry tomatoes.

• I like to use a chili garlic olive oil. If you don’t have mix chili paste and olive oil and use if you like.

• Make sure you pierce the puff pastry before spreading the cheese mixture.

• Sprinkling salt on the tomatoes helps to drain the water and prevent it from getting soggy.

• Rolling on a floured surface helps prevent the puff pastry from sticking to the surface.

• Using fresh herbs on top makes all the difference so don’t skip it.