Having puff pastry in the freezer is like having a secret ingredient for creating impressive dishes. By adding cheese and a few flavorful ingredients, you can create a stunning centerpiece for any dining table.
Ingredients:
- 1 puff pastry sheet
- 1 cup ricotta cheese
- 3 ounces sun-dried tomatoes, julienne-cut
- 1/2 cup kalamata olives
- 1 1/2 cups colorful tomatoes, sliced (if using cherry tomatoes, cut in half)
- 1/4 cup fresh mint
- 1 cup crumbled feta
- 1 tablespoon za’atar
- Olive oil for drizzling
- 2 tablespoons Pomegranate molasses for drizzling
- Fresh basil leaves (optional)
- 1 egg for egg wash
- Preheat Oven to 425°F
Instructions:
- Roll out the puff pastry and place it on a baking tray lined with parchment paper. Create a 1-inch border around the pastry. You can twist a few strips of puff pastry to make a border. Brush the entire pastry with egg wash to prevent sogginess during baking.
- Evenly spread the ricotta cheese on the pastry, then add olives, sun-dried tomatoes, and crumbled feta. Bake in the preheated oven for about 20 minutes until golden brown. Remove from the oven and let it sit for 5-10 minutes.
- Top with thinly sliced tomatoes, fresh mint, and drizzle with olive oil and Pomegranate molasses. Serve warm, optionally garnishing with fresh basil leaves.
