Tomato Ricotta Pies
2 sheets frozen puff pastry, defrosted
30g butter, melted
Handful fresh basil
Zest half lemon
20g lemon juice
250g cherry tomatoes, halved
40g olive oil
Preheat oven to 180°C.
Brush each pie tin with melted butter.
Cut puff pastry sheets into quarters.
Line each pie tin with a square of puff pastry.
Brush each square with butter and prick the base with a fork.
Add basil, lemon zest and parmesan to TM Bowl.
Chop for 10 seconds/Speed 8. Scrape down sides.
Add ricotta, lemon juice and egg. Mix at for 10 seconds/Speed 4.
Pour mixture into pie tins, top with cherry tomatoes and a drizzle of olive oil.
Bake for 25-30 minutes at 180°C until golden brown.
Music: sb_yellow – scottbuckley.com.au