TOMATO AND WHIPPED RICOTTA PIE

If, like me, you have a phenomenal amount of tomatoes in your garden, here is a recipe that will allow you to highlight them! Perfect for dinner or as an appetizer, this pie is a great way to enjoy tomato season!

INGREDIENTS

1 commercial puff pastry

3 or 4 tomatoes, sliced

Salt and pepper, to taste

A few herbs, to choose from, to serve

FOR THE CHEESE CREAM

1/2 cup ricotta

1/4 cup whipping cream

1 tbsp fresh basil, chopped

2 tsp white balsamic vinegar

1 tsp honey

STEPS

Preheat oven to 350°F and line a baking sheet with parchment paper. With a blender, whisk the ricotta and whipped cream until a light cream is obtained. Add the basil, balsamic vinegar and honey, and continue whisking. Place the puff pastry on the baking sheet, then cover with the cheese cream. Add the tomato slices randomly, season, to taste, then put the pie in the oven. Bake for 25 minutes. Garnish with herbs and serve.