Lemon, Ricotta And Thyme Pastries - cooking recipe

Ingredients

1 cup ricotta cheese
2 tbsp thyme leaves
1 None egg plus 1 additional egg, lightly beaten, to brush
1 tbsp finely grated lemon peel
2 sheets frozen puff pastry, thawed
8 oz cherry tomatoes, quartered
2 tbsp finely chopped basil
2 tbsp vegetable or olive oil
1 tbsp balsamic vinegar

Preparation

Preheat the oven to 350\u00b0F. Line 2 large baking pans with parchment paper. Process the ricotta, thyme, egg and lemon peel in a food processor until smooth. Season.
Cut each pastry sheet into 16 squares. Transfer the squares to the prepared pans. Score a 1/8-inch border on each square (don't cut all the way through). Brush the edges with the beaten egg. Place a heaping teaspoon of the ricotta mixture at the center of each pastry square.
Bake, swapping the trays halfway through the cooking time, for 15-17 mins or until puffed and lightly browned.
Combine the tomato, basil, oil and vinegar in a small bowl. Serve the warm pastries topped with the tomato mixture.