Ingredients
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1 sheet puff pastry, thawed
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1 cup ricotta cheese
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Zest of 1 lemon
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Pinch of kosher salt
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2–3 medium heirloom tomatoes, sliced
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Fresh basil leaves
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Flaky sea salt, for garnish
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Coarse ground black pepper, for garnish
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2 tbsp McEvoy Ranch Organic Basil Olive Oil, plus more for drizzling
Instructions
Preheat the oven to 400°F. Place puff pastry on a parchment-lined baking sheet. Score a ½-inch border around the edges with a knife to help create a raised crust.
Bake the pastry for 15 minutes or until golden and puffed.
In a small bowl, mix ricotta, lemon zest, and a pinch of salt until well combined.
Spread the ricotta mixture evenly over the baked puff pastry, keeping within the scored border.
Arrange heirloom tomato slices on top. Season with flaky salt and coarse ground pepper.
Add fresh basil leaves and drizzle generously with McEvoy Ranch Organic Basil Olive Oil before serving.
