This is a little sneak peak of one of the stories and recipes from the summer issue of Sweet Paul magazine.
Subscribe to Sweet Paul


 

Serves 6

1 sheet store-bought puff pastry
1 cup ricotta
3 tablespoons grated parmesan
salt and pepper
4 roma tomatoes, sliced
20 cherry tomatoes, cut in half
1 yellow squash, sliced
2 tablespoons olive oil

  1. Preheat oven to 350F.
  2. Place the puff pastry sheet on a baking rack covered with parchment paper.
  3. Spread with ricotta and parmesan.
  4. Sprinkle with salt and pepper.
  5. Divide tomatoes and squash on top and sprinkle with a little more salt and pepper.
  6. Drizzle with olive oil.
  7. Bake for about 20 minutes or until golden.
  8. Cut into pieces and serve warm or cold.

TIP:

Really easy and so tasty.
Photography by Alexandra Grablewski

Made it? Tell us about it–