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Cheesecake puff ricotta with basil and tomatoes

Category:	Lunch
Difficulty/Costs:	medium / moderate
Number of people:	12
Ingredients:	375g cream cheese 375g ricotta 1350 g of frozen puff pastry 6 eggs 50 cherry tomatoes 3 bunch of basil Pepper, salt, Tabasco For blind baking beans For the working surface a little flour

Preparation:

To begin put some flour on your working area, then let the pastry defrost on it. When this is done, roll it out and cut into circles with a diameter of Ø 22 cm.

Next, you will need a Ø 20 cm cake tin and put your pastry circles into it. As soon that is done make some holes at the bottom, using a fork.

Now place the beans on the baking paper and bake at 210 ° C in a preheated oven for about 10 minutes.

In the meantime, mix the Tabasco, ricotta, eggs, cheese, salt and pepper together. Approximately take half the basil, chop and add to the other ingredients.

When the pastry is finished, remove the baking paper. Then put the sauce on the middle and place tomatoes cut in half on top.

Put it back into the oven and bake for another 20 minutes. When finished garnish with the remaining basil.

If you serve this dish this a main course it goes very well with lamb chops fried in olive oil and garlic peas.