Creamy walnut ricotta is spread evenly throughout a puff pastry before it’s topped with fresh, seasonal veggies for a refreshing, yet decadent bite.
1 cup whole-milk ricotta cheese
½ cup California walnuts, toasted and finely chopped, divided
1 small garlic clove
Kosher salt and freshly ground black pepper, to taste
8-ounce sheet puff pastry, thawed
1 egg, beaten
1 Tbsp water
2 large red heirloom tomatoes, sliced
1 medium yellow squash, thinly sliced
2 Tbsp extra-virgin olive oil
Fresh basil leaves, for garnish
Preheat your oven to 400°F.
In a food processor, blend your ricotta with ¼ cup of your walnuts, garlic, salt, and pepper until smooth.
Roll out the puff pastry to 10×14 inches and about ⅛-inch thick. Score a 1-inch border with a knife. Transfer puff pastry to a baking sheet lined with parchment paper.
In a small bowl, crack your egg and add your water. Whisk with a fork until completely combined. Brush the edges of the puff pastry with your egg wash.
Spread the walnut ricotta inside the border of the puff pastry. Then, layer the tomatoes and squash in the center. Season the tomatoes and zucchini with salt and pepper and drizzle with extra-virgin olive oil.
Transfer to the oven to bake for 20 to 25 minutes until golden, puffed, and the tomatoes are jammy, and the zucchini is cooked.
Remove from the oven. Top with your remaining ¼ cup of walnuts and basil leaves. Slice into squares and serve.
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