• 1 Whole Puff Pastry Sheet

• 2 Pound Heirloom Tomatoes, various shapes and sizes

• 1/2 Tablespoon kosher salt

• 1/2 Cup Ricotta Cheese

• 4 Whole eggs

• 1 To Taste salt and pepper

• 1/2 Teaspoon thyme leaves

• 1/2 Teaspoon red pepper flakes

• 4 Sprig thyme

• To Taste salt and pepper

• 1 Whole eggs

Steps

1

When ready to cook, set grill temperature to 350˚F and preheat, lid closed for 15 minutes.

2

Place the puff pastry on a parchment lined sheet tray, and make a cut ¾ of the way through the pastry, ½” from the edge.

3

Slice the tomatoes and season with salt. Place on a sheet tray lined with paper towels.

4

In a small bowl combine the ricotta, 4 of the eggs, salt, thyme leaves, red pepper flakes and black pepper. Whisk together until combined. Spread the ricotta mixture over the puff pastry, staying within ½” from the edge.

5

In a small bowl whisk the last egg. Brush the egg wash onto the exposed edges of the pastry.

6

Place the sheet tray directly on the grill grate and bake for 45 minutes, rotating half-way through.

7

When the edges are browned and the moisture from the tomatoes has evaporated, remove from the grill and let cool 5-7 minutes before serving. Enjoy!