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


Really easy and so tasty.
Photography by Alexandra Grablewski

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