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Lemon, Ricotta & Thyme Pastries

Source: Australian Women's Weekly Magazine
Serves 10 - Prep 20 minutes - Cook 17 minutes



200g fresh ricotta
2 tbsp thyme leaves
1 egg, plus 1 extra, lightly whisked, to brush
1 tbsp finely grated lemon zest
2 sheets frozen puff pastry, thawed
250 g cherry tomatoes, quartered
2 tbsp finely chopped basil
2 tbsp vegetable or olive oil
1 tbsp balsamic vinegar



  1. Preheat oven to 180°C/160°C fan forced. Line 2 large baking trays with baking paper. Process ricotta, thyme, egg and zest in a food processor until smooth. Season.
  2. Cut each pastry sheet into 16 squares. Transfer squares to prepared trays. Score a 5mm border on each square (don't cut all the way through). Brush edges with extra egg. Place a heaped teaspoon of ricotta mixture at centre of each pastry square. Bake, swapping trays halfway through cooking, for 15-17 minutes or until puffed and lightly browned.
  3. Combine tomato, basil, oil and vinegar in a small bowl. Serve warm pastries topped with tomato mixture.

Vic Lic

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