• 250 g baby roma tomato
• 3 clove garlic
• 20 ml olive oil
• 250 g ricotta
• 1 tbsp parmesan (grated)
• 1 tbsp parsley (finely chopped)
• 2 sheet puff pastry (frozen, thawed)   

     THYME OIL

• 1 tsp thyme leaves (finely chopped)
• 1 tbsp extra virgin olive oil
  salt

1. For thyme oil, combine ingredients and set aside.
2. Preheat oven to 170°C conventional (150°C fan-forced). Halve tomatoes and place in a single layer on a baking tray. Flatten garlic cloves with the side of a knife, then nestle them in amongst the tomatoes. Drizzle with olive oil, season well, and bake for 30 minutes. Note: You can roast the tomatoes ahead of time and store them in the fridge.
3. In a bowl, combine ricotta, parmesan, parsley, and seasoning.
4. Increase oven temperature to 190°C conventional (170°C fan-forced).
5. Cut pastry into four squares, approximately 15cm, and place on a lined baking tray. Cut 1.5cm strips from the remaining pastry and layer around the edge of each square. Spread ricotta mixture evenly in center of each square.
6. Top with slow-roasted tomatoes and bake for 20-25 minutes or until pastry is puffed and golden.
7. Serve drizzled with thyme oil.