Tomato Ricotta Pastries
Total time: 30 minutes
The tomatoes I used are a local variety, large in diameter but rather flat. If you have tomato left, save for another use. The green garlic, tomato and ricotta make a mini Italian feast!
Ingredients:
- 1 large tomato
- 3 green garlic or 3 green onions and 1 clove garlic
-
2 tsp olive oil
- 1/4 cup ricotta
- puff pastry
Instructions:
- Pastry:
- Thaw puff pastry, if needed. Cut out 2 circles, 5 - 6" (12 - 15cm) in diameter. (Use a bowl as a guide).
- Lay the cut pastry on a baking sheet. Using a table knife, lightly score a line .5" (1.25cm) inside the edge of the pastry.
- Green Garlic:
- Cut the stem ends off the green garlic and remove the outer layer.
Slice about 1/8" (.3cm) thick including green tops. If using green onions, trim and slice the same way and mince garlic.
- Heat oil in a small skillet over medium heat.
- Add green garlic or onion and garlic, and sauté until tender, about 4 minutes.
-
To finish:
- Cut 2 - 3 thick slices from tomato, enough to cover the pastry inside scored line.
- Divide the ricotta and spread on the pastry out to the scored line.
- Top with sliced tomato.
- Spoon green garlic on the tomato.
- Bake in a pre-heated oven, 400F (200C), for 12 - 15 minutes, until golden brown.
- Remove and serve.