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Ingredients
0 servings
Instructions
Step 1
1 Heat the oven to 220°C. Combine 500g of cherry tomatoes with a tablespoon of balsamic vinegar and half a tablespoon of olive oil. Put on a tray and roast for 10 minutes
2 Place a sheet of puff pastry on an oiled oven tray and fold the edges to make a 0.5cm border.
3 Prick the base with a fork and add greaseproof paper and baking beans. Bake blind for 10 minutes.
4 Take the pastry out of the oven and reduce the oven temperature to 200°C.
Top the pastry with pesto then add the tomatoes, 55g of pitted black olives and 360g of ricotta ว cheese. Bake for a further 10 minutes. Serve cool drizzled with olive oil.
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