Spring Ricotta & Parmesan Puff Pastry - Milk

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 and freshly ground black pepper to taste