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1 sheet puff pastry (thawed)
all purpose flour for dusting
6-8 ounces of part skim ricotta cheese (sheep's milk preferred)
fresh ground salt and pepper
2 tbsp of basil chiffonade or roughly chopped
12 ounces of cherry tomatoes, halved
1 tbsp of EVOO
Optional white truffle oil for garnish
Preheat the oven to 400F degrees.
Unfold the puff pastry onto a floured piece of parchment paper and roll out into a 9-by-11-inch rectangle. Score1/2 inch in from the edge, all the way around, using a paring knife.
Slide the pastry on the parchment paper and onto a baking sheet. Poke the middle all over with a fork.
Spread ricotta evenly over puff pastry staying within border.
Arrange tomatoes on top.
Drizzle with EVOO, sprinkle salt and pepper.
Cook in oven for 17 minute at 375F.
Drizzle with truffle oil add basil and serve.
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