If you like pastry then you'll love this dish from Donal's Meals in Minutes.


  • 500g frozen puff pastry block, thawed

  • 1 egg, beaten

  • For the filling

  • 100g cherry tomatoes cut in half (red and yellow, if possible)

  • 250g ricotta cheese

  • Few fresh thyme sprigs

  • Small handful of oregano, roughly chopped

  • 1tbsp olive oil

  • 1 small courgette cut into ribbons

  • 1tbsp balsamic vinegar


  • 1.

    Preheat the oven the 190C. Slice the tomatoes in half and place in a bowl. Toss with a little olive oil, thyme, oregano and season with sea salt and ground black pepper. Set aside at room temperature to allow the flavours to develop.

  • 2.

    Roll the puff pastry out on a clean well floured work surface using a rolling pin, until you have a large square, slice into four squares.

  • 3.

    Transfer the pastry to baking tray lined with parchment paper. Using a butter knife score an inner square to about 1-2cm in thickness. Prick the pastry bases with a fork and then spread with ricotta cheese.

  • 4.

    Toss the tomatoes and courgette in a bowl with the balsamic vinegar and a drizzle of olive oil.

  • 5.

    Place on top and bake in the oven for about 20-25 minutes until the tomatoes have reduced in size by half, slightly charred and the pastry has turned a nutty brown. Leave to cool for 5 minutes,

  • 6.

    Arrange on plates and serve with simply dressed salad.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 864kj
  • Fat Total 60g
  • Saturated Fat 18g
  • Protein 18g
  • Carbohydrate 63g
  • Sugar 3g
  • Sodium 384mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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