Cherry Tomato Crostata

• 1 whole Sheet Of Puff Pastry, Thawed
• 1 cup Ricotta
• 1 clove Garlic, Minced
• Kosher Salt And Freshly Ground Black Pepper
• 6 leaves Basil
• 1/2 cups Cherry Tomatoes
• Olive Oil, For Drizzling

1. 1.
2. Preheat the oven to 425 F and line a sheet pan with a Silpat or a sheet of parchment.
3. 2.
4. 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.
5. 3.
6. In a small bowl, mash together the ricotta, the garlic and some salt and pepper to taste.
7. 4.
8. When the oven has come up to temperature, then gently spread the ricotta into the center of the puff pastry.
9. 5.
10. Lay the basil leaves on top of the ricotta cheese.
11. 6.
12. Then place the cherry tomatoes on top of the cheese and basil.
13. 7.
14. 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).
15. 8.
16. Drizzle everything with olive oil and sprinkle more salt over the crostata.
17. 9.
18. Bake at 425 F for 25 minutes or until golden brown.
19. 10.
20. Slice and serve hot.
21. (If desired, drizzle the balsamic reduction over the crostata.)

pastry, ricotta, clove garlic, kosher salt, basil, cherry tomatoes, olive oil

Taken from tastykitchen.com/recipes/main-courses/cherry-tomato-crostata/ (may not work)