Spring Ricotta & Parmesan Puff Pastry

Name: Spring Ricotta & Parmesan Puff Pastry
Ingredients: 1 sheet puff pastry (9 to 11 oz), rolled to a 10- by 12-inch (25- by 30-cm) rectangle; 10 ½ oz Ontario whole milk ricotta; 1/2 cup finely grated Ontario Parmesan cheese; 1 tbsp fresh basil, finely chopped; 1 tsp dried parsley; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 9 oz mixed-color cherry tomatoes, halved; 1 red onion, thinly sliced; 1 tbsp dried parsley (for garnish); 1 large egg, beaten; Sea salt; freshly ground black pepper

new.milk.org

Hello Spring! Celebrate the season with this vibrant Ricotta Puff Pastry featuring fresh locally-produced dairy and colourful veggies. Perfect for brunch or a s

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Ingredients

1 sheet puff pastry (9 to 11 oz), rolled to a 10- by 12-inch (25- by 30-cm) rectangle
10 ½ oz Ontario whole milk ricotta
1/2 cup finely grated Ontario Parmesan cheese
1 tbsp fresh basil, finely chopped
1 tsp dried parsley
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
9 oz mixed-color cherry tomatoes, halved
1 red onion, thinly sliced
1 tbsp dried parsley (for garnish)
1 large egg, beaten
Sea salt
freshly ground black pepper