Puff Pastry Ricotta Cheesecake with Tomatoes and Basil

A bean recipe for every taste:

Unfreeze and fold the puff pastry on a floured work surface.

Roll out to a circle of 22 cm ø. Line a tart pan (20 cm ø) with the dough. Prick the dough with a fork, cover with a piece of parchment paper and put in the dried beans. Bake blind for 10 min. in the heated oven at 210 degrees.

Meanwhile, mix cream cheese, eggs, ricotta, salt, pepper and a dash of Tabasco. Chop half the basil and stir in.

Remove beans and paper from pie crust. Next, fill the crem into the pie crust, cut the tomatoes in half and place on top. Put in the stove form and bake for another 20 min.

Bring to the table sprinkled with the remaining basil.

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