Basil-Tomato Pie

Directions

1. 1
   Preheat the oven to 425°F.
2. 2
   Stir together the basil, garlic, and olive oil in a medium bowl.
3. 3
   Cut the tomatoes in half and put in a bowl. Add half of the basil mixture. Stir to coat well. Spread out on a baking dish just large enough to hold the tomatoes in a single layer and sprinkle with a generous amount of salt and pepper. Bake for 30 minutes. Let cool.
4. 4
   Stir the ricotta into the remaining basil mixture.
5. 5
   Line a baking dish with parchment paper or a non-stick mat.
6. 6
   Take the puff pastry out of the fridge and place one piece on a lightly floured surface. Roll out to 10x12-inch rectangle. Transfer to the parchment paper-lined baking sheet. Roll out the second sheet to the same size and set aside.
7. 7
   Spread the ricotta mixture over the top of the puff pastry on the baking sheet, leaving a 1-inch border along the edges. Arrange the tomatoes over the ricotta.
8. 8
   Beat the egg with a teaspoon of water in a small bowl. Brush along the border of the puff pastry. Arrange the second puff pastry sheet over the top and crimp the edges together with a fork. Brush the entire top sheet with the egg wash and cut a few slits on the top to release the steam. (At this point it can be refrigerated for 1 to 2 hours before baking.)
9. 9
   Bake until golden brown, 15 to 20 minutes. Let cool slightly and then cut into 2-inch squares.