Golden puff pastry with tangy ricotta, tomatoes and olives | Recipe

Serves 6

Prep time: 15 minutes

Cook time: 25 minutes

293 Calories per serving



  • 320g Puff pastry – jus roll
  • 18 cherry tomatoes, sliced
  • 6 Tbsp Sundried tomato paste
  • 10 Black olives, diced
  • 150g ricotta cheese
  • Handful Basil leaves, chopped
  • 1 lemon rind


  1. Preheat the oven at 200c.
  2. Roll out the puff pastry and cut into six squares.
  3. Score the edge of each pastry square (Leave about a cm from the edge).
  4. In a bowl, mix the ricotta, lemon rind and basil leaves together.
  5. Put a thin layer of the sundried tomato paste (1 tbsp) on each pastry square.
  6. Add the ricotta mix, tomatoes, and olives on to the puff pastry.
  7. Cook for 25 minutes and serve hot!

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