1 punnet mixed cherry tomatoes
1 sheet frozen puff pastry, thawed
½ cup ricotta cheese, room temperature
½ cup goats cheese, room temperature
1 spring onion, diced
Salt & pepper
2 tbsp extra-virgin olive oil
1 tbsp chives, chopped
Bake puff pastry to packet instructions.
Preheat the oven to 160C. Place sliced tomatoes on a lined baking tray and bake for 50-60 minutes.
In a bowl mix ricotta, goats cheese, spring onion, salt and pepper. Spread ricotta mix in the middle of puff pastry leaving a border.
Place roast tomatoes on a ricotta mix.
Drizzle with extra virgin olive oil and chives.