This dish is perfect for brunch! It comes together in just a few minutes with only 6 ingredients!
1 sheet puff pastry
3 eggs for filling + 1 egg for finishing crust
15 oz. ricotta
1 cup cubed or shredded mozzarella cheese
1/4 cup grated parmesan cheese
dash of nutmeg
1 heirloom tomato sliced (totally optional)
Lay tomato slices on paper towels to drain excess juices.
Roll puff pastry to about 11x14.
Lay pastry in a buttered baking dish (doesn’t need to fit the dish perfectly).
Place dish in the fridge for 10-15 mins.
Beat 3 eggs (save the 4th egg), add ricotta, mozzarella, parmesan, some salt and pepper, a dash of nutmeg, mix well.
Remove baking dish from the fridge and pour filling into the center, leaving plenty of dough on the edges to fold up and onto the filling.
Fold pastry up and onto filling to create sides and to keep the filling from coming out.
If using tomato, lay slices on top of filling.
Poke holes in the folded dough and brush with 1 beaten egg.
Bake 375F for 40 minutes or until crust is browned and crispy.
Let cool 10-15 mins.
Super easy and super delicious!
See you next week for another quick and easy recipe. If you make this, drop me a note on my IG page!