Serves: 4

Ingredients:

Directions:

Preheat oven to 400 degrees and cover baking sheet with parchment paper. On a floured surface, roll out puff pastry into a 9 x 13 rectangle, then transfer
puff pastry to a baking sheet and prick with a fork. Bake for 25 minutes or until golden brown and crisp, then let cool completely on cooling rack.

Thinly slice tomatoes and lay out on paper towels to absorb some liquid. Lay paper towels on top, and gently press to absorb additional moisture.

In medium bowl, stir together ricotta and olive oil until creamy, then season with salt and pepper.

Spread ricotta mixture over cooled puff pastry, leaving ½-inch border on edges. Arrange tomatoes (varying color and size) and sprinkle with basil.
Season with salt and pepper, and drizzle with olive oil.

Cut into 6 squares and serve.