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Ingredients
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3/4 cup
ricotta cheese
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10
basil leaves
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10
mint leaves
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1 tablespoon
olive oil
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1/4 cup
parmesan cheese, grated
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1 pound
puff pastry, rolled out to a ¼ inch thick and cut into about 12 ~5 by 3 inch rectangles
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1
egg + ¼ teaspoon cold water, whisked
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2-3
medium sized heirloom tomatoes, sliced thinly or about 18 cherry tomatoes, sliced in half
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1/4 cup
fresh corn kernels
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Maldon salt
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Freshly ground black pepper
Directions
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1. Preheat oven to 400F.
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2. In a small bowl, mix together ricotta, basil, mint, olive oil, and Parmesan.
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3. Place puff pastry rectangles on a parchment paper lined baking sheet. Brush each piece generously with egg wash, then use a sharp knife to score a ¼-1/2 inch border around each one.
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4. Spread a dollop of ricotta mixture into the center of each rectangle and use a spoon to gently spread within the scored border. Sprinkle corn evenly onto each one, then press one large tomato slice or 2-4 cherry tomato halves into the center of each one. Sprinkle generously with Maldon salt and black pepper.
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5. Bake for 20-25 minutes, until pastry is golden brown and cheese is melty. Let cool slightly before serving.
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