(Mass Appeal) – Does Mom prefer a savory breakfast dish? If so, Ashley Tresoline, owner of Bella Foodie, stopped by Mass Appeal to share her recipe for a tomato herb ricotta upside-down pastry.
1 sheet puff pastry
2 small tomatoes, sliced
1 ½ tsp fresh thyme, chopped
½ cup whole milk ricotta
Salt and pepper to taste
Topping: torn or chopped fresh basil, sprinkle of flaky sea salt, or a drizzle of balsamic vinegar
Preheat oven to 400 degrees F. On a parchment-lined baking sheet brush 6 rectangles of olive oil. Make sure you cut your sheet of puff pastry into 6 rectangles.
On top of each olive oil rectangle, place the sliced tomatoes. Sprinkle with salt and pepper.
In a small bowl add ½ cup ricotta cheese. 1 1/2 tsp. fresh thyme, chopped, salt and pepper, mix until well combined. Spread 2 tsp. of the mixture in the middle of the pastry rectangle. Place the cheese mixture side down on the tomatoes. In a small bowl, whisk together the egg plus a splash of water. Using a pastry brush, brush the egg wash on the tops of the puff pastry rectangles. Bake for 15-20 minutes, until pasties are golden brown. Remove from oven and serve. Enjoy!