Store bought flaky pastry
½ tsp dried oregano
pinch of salt
¼ cup grated Parmesan
1 egg, beaten
Mix the ricotta, egg, oregano and Parmesan together with a pinch of salt.
Cut the pastry into four squares (aprox 15cmx15cm), scoring a 1cm border around each.
Divide the ricotta mixture between the four pieces of pastry spreading it to the start of the border. Place the sliced tomatoes on top of the ricotta. Brush the pastry border with the beaten egg and bake in a pre heated 200C for 15 minutes or until the pastry is golden brown.
TIP: To ensure a golden bottom I bake mine on a preheated pizza stone.
A big thanks to Curious Croppers for the gorgeous tomatoes.