Cherry Tomato Crostata

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   Preheat the oven to 425 F and line a sheet pan with a Silpat or a sheet of parchment.

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   Lay out the sheet of puff pastry on the prepared sheet pan, and gently roll it out until it is about 1/3 larger in size than originally.

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   In a small bowl, mash together the ricotta, the garlic and some salt and pepper to taste.

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   When the oven has come up to temperature, then gently spread the ricotta into the center of the puff pastry.

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    Lay the basil leaves on top of the ricotta cheese.

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    Then place the cherry tomatoes on top of the cheese and basil.

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    Fold the edges of the puff pastry up around the cheese and tomatoes (the center will still be exposed, youre just folding it over a couple of inches in toward the center).

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    8.

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    Drizzle everything with olive oil and sprinkle more salt over the crostata.

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    9.

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    Bake at 425 F for 25 minutes or until golden brown.

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    10.

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    Slice and serve hot.

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    (If desired, drizzle the balsamic reduction over the crostata.)

No additional tips available.