1 package of flaky pastry (300g)
1 beaten egg
2 cups ricotta cheese, drained
4 tablespoons cream cheese
5 tablespoons milk
1 tablespoon grated Parmesan cheese
To taste: salt and pepper
Chopped fresh herbs to taste
Pickle relish to taste
Sliced cucumber
Fresh green leaves
Cherry tomato
Olive oil to taste
1 package of flaky pastry (300g)
1 beaten egg
2 cups ricotta cheese, drained
4 tablespoons cream cheese
5 tablespoons milk
1 tablespoon grated Parmesan cheese
To taste: salt and pepper
Chopped fresh herbs to taste
Pickle relish to taste
Sliced cucumber
Fresh green leaves
Cherry tomato
Olive oil to taste
1
Thaw the puff pastry for 1 hour at room temperature
Unroll, cut a 25cm diameter circle and place in a pan of the same size
2
Cut the remaining pastry into strips 3.5cm wide
Brush the edge of the circle with water
Place the strips around the circle, overlapping the seams by 2cm to form a tart crust
3
Preheat the oven to 180°C
Prick the tart crust with a fork and brush the egg wash over the edges and refrigerate for 15 minutes
Bake for approximately 25 minutes or until golden brown
Filling: In a bowl, mix together the ricotta cheese, cream cheese, milk, Parmesan cheese, salt, pepper, and pickle relish
Spread over the cooled tart crust and top with cucumber, green leaves, and cherry tomato
Serve with olive oil.
