Golden, flaky pastry topped with creamy ricotta and juicy summer tomatoes – these bites are great for sharing at garden parties, picnics, or as a light snack.
Ingredients (Makes 12 bites)
- 1 sheet ready-rolled puff pastry (chilled, not frozen)
- 200g cherry tomatoes, halved
- 100g ricotta cheese
- 1 tsp lemon zest
- 1 tbsp olive oil
- 1 egg (for egg wash)
- Fresh basil or thyme leaves
- Salt & cracked black pepper to taste
- Optional: drizzle of balsamic glaze
Method
Step 1 – Preheat your oven to 200°C and line a baking tray with parchment.
Step 2 – Unroll the puff pastry and cut into 12 small rectangles. Score a 1cm border around each rectangle without cutting through. Place on the baking tray.
Step 3 – In a bowl, mix ricotta, lemon zest, a pinch of salt, and pepper. Spread a teaspoon of this mix into the centre of each pastry square.
Step 4 – Place a few halved cherry tomatoes on top of the ricotta. Sprinkle with a few thyme leaves or basil if using.
Step 5 – Beat the egg and brush the pastry edges. Bake for 15–20 minutes, or until puffed and golden brown.
Step 6 – Let cool slightly. Top with fresh basil and a drizzle of balsamic glaze if desired.
