Ricotta And Artichoke Tart - cooking recipe

Ingredients

1 sheet frozen puff pastry, thawed
1/2 cup ricotta cheese
2 tbsp finely grated Parmesan cheese
3 None marinated artichoke hearts, halved
2 sprigs fresh thyme, leaves picked

Preparation

Preheat the oven to 400\u00b0F. Line a baking pan with parchment paper. Cut pastry sheet in half into 2 rectangles. Place on prepared pan.
Top each pastry sheet with ricotta, Parmesan cheese and 3 artichoke halves, leaving a 1-inch border all around the edges. Sprinkle with the thyme leaves and season with sea salt and black pepper.
Bake for 15 mins, or until puffed and golden.