Lemon, Ricotta And Thyme Pastries

1. 1

   Preheat the oven to 350u00b0F. Line 2 large baking pans with parchment paper. Process the ricotta, thyme, egg and lemon peel in a food processor until smooth. Season.

2. 2

   Cut each pastry sheet into 16 squares. Transfer the squares to the prepared pans. Score a 1/8-inch border on each square (don't cut all the way through). Brush the edges with the beaten egg. Place a heaping teaspoon of the ricotta mixture at the center of each pastry square.

3. 3

   Bake, swapping the trays halfway through the cooking time, for 15-17 mins or until puffed and lightly browned.

4. 4

   Combine the tomato, basil, oil and vinegar in a small bowl. Serve the warm pastries topped with the tomato mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.